Summer Berry Yogurt Bowl with Whole Wheat Bread - Vegetarian

This Summer Berry Yogurt Bowl with Whole Wheat Bread captures the vibrant freshness of a sunlit summer morning. Each spoonful is bursting with the juiciness of ripe berries—strawberries, blueberries, and raspberries—beautifully complemented by the creamy coolness of thick Greek yogurt. The sweet drizzle of honey and a sprinkle of granola add just the right amount of crunch, transforming the dish into a feast for the taste buds.

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Temps de préparation 10

Temps total 10

Type de plat Breakfast

Cuisine International

Portions servings

Calories 290 kcal

Ingrédients

1 cup Greek yogurt

1/2 cup strawberries, sliced

1/2 cup blueberries

1/4 cup raspberries

1 tablespoon honey

2 slices whole wheat bread, toasted

2 teaspoons chia seeds

1/4 cup granola

Instructions

In a serving bowl, layer the Greek yogurt at the bottom.
Top the yogurt with evenly arranged strawberries, blueberries, and raspberries.
Drizzle honey over the fruits for a touch of sweetness.
Sprinkle chia seeds and granola on top of the fruits for added texture and flavor.
Serve with a side of toasted whole wheat bread.

Nutrition (per 100g)

Keyword easy recipe, fresh berries, fruity delight, Greek yogurt, healthy start, high fiber, high-protein, low fat, morning meal, nutritional breakfast, quick breakfast, summer breakfast, vegetarian breakfast, whole wheat bread, yogurt bowl

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Summer Berry Yogurt Bowl with Whole Wheat Bread – Vegetarian