Sunlit Berry Greek Yoghurt Breakfast Bowl
A cool, creamy breakfast bowl with juicy berries and a lovely little crunch. I’m assuming you’d like a simple, fresh version built from easy supermarket ingredients you can find across the Netherlands.
Ingredients
Method
- 01
Wash the fresh berries under cold water for 30-60 seconds, then pat them dry until they look clean and no longer glossy with water.
Tip · Dry berries keep the yoghurt thick instead of watery, which gives your bowl a nicer texture. - 02
Spoon 150 g Greek yoghurt into each bowl until the base looks smooth, thick, and evenly spread.
Tip · Spreading the yoghurt first helps the toppings sit neatly on top instead of sinking in one spot. - 03
Scatter 100 g berries over each bowl until the top looks colourful and evenly covered.
Tip · Even distribution means you get berries in every bite, not just at the start. - 04
Sprinkle 30 g granola over each bowl until you see a light crunchy layer across the surface.
Tip · Adding granola at the end keeps it crisp instead of softening in the yoghurt. - 05
Drizzle 10 g honey over each bowl and dust with a little cinnamon until the top smells sweet and lightly spiced.
Tip · A small drizzle is enough because berries already bring natural sweetness and freshness. - 06
Serve the bowls straight away while the granola is crunchy and the yoghurt stays cold and creamy.
Tip · Eating it right away gives you the best contrast between creamy yoghurt, juicy fruit, and crisp topping.
