Go Back Email Link
–+ servings
close up view of greek yogurt bowl.

Greek Yogurt Bowl with Blueberry Compote and Granola

Mallory
This Greek Yogurt Bowl with a delicious blueberry chia compote and homemade granola are easy to meal prep and the perfect healthy breakfast or snack! 
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Course Breakfast
Cuisine American
Servings 1 serving
Calories 375 kcal

Equipment

Ingredients
  

For Assembling Bowl

  • 1 cup plain Greek yogurt (nutrition information is for nonfat)
  • ¼ cup homemade granola (or your favorite granola)
  • ¼ cup blueberry compote (or ½ cup fresh berries)
  • ½ tablespoon peanut butter (optional)
  • ½ tablespoon maple syrup or honey (optional)

Ingredients for a batch of Homemade Granola

  • 2 cups rolled oats
  • ¼ cup each: sliced almonds, chopped walnuts, pumpkin seeds, hemp seeds
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ¼ cup each: avocado oil, honey
  • 1 teaspoon vanilla extract
  • ¼ cup dried cranberries

Blueberry Compote Ingredients

  • 1 cup blueberries
  • 1 teaspoon chia seeds
  • 1 squeeze fresh lemon juice

Instructions
 

  • *if you are using store-bought granola or already have granola made, skip to step 4. If not, make your homemade granola (I suggest doing this ahead of time so it's ready to go when you are making your Greek yogurt bowl): Preheat the oven to 325℉ (160°C) and prep a large baking sheet with greased parchment paper. In a large mixing bowl, mix together the dry ingredients including the oats, nuts, seeds, salt, and cinnamon. Do not add the dried cranberries yet! 
  • In a medium mixing bowl, whisk together the wet ingredients including the oil, honey and vanilla. Then, add the wet mixture to the dry and stir together until well combined.
  • Spread the oat mixture on the baking sheet in an even layer and bake in the preheated oven for 25-30 minutes, stirring every 8-10 minutes. Baking time will vary depending on your oven and sheet pan. The granola is done when it’s golden brown. Remove from the oven and let the granola cool before breaking it apart. Once the granola has cooled, stir in the chopped cranberries and break it into clumps.
  • Make your blueberry compote (you can also do this ahead of time): Heat a small saucepan on medium heat. Add the blueberries and heat for 5-10 minutes, until softened. Mash the fruit a bit with the back of a spoon to let them release some juice. Continue to heat until they start to thicken, about 3-5 minutes longer.  Remove from heat and add chia seeds and fresh lemon juice. Give it a good stir.
  • Assemble your Greek yogurt bowl by adding the yogurt to the bottom of a bowl and spreading it in an even layer. 
  • Add the granola and blueberry compote to the yogurt base. Top it with a drizzle of honey and nut butter or your own favorite toppings.

Notes

Expert Tips
  • If there's a little liquid at the top of the Greek yogurt when you open a new container of it, stir it into the rest of the yogurt similar to how you would with a natural nut butter.
  • When choosing a Greek yogurt at the grocery store, each brand tastes slightly different so test a few and decide which one you like the most! And look for ingredient lists without a bunch of additives. 
  • When making the granola, be sure the dry ingredients get very well coated with the wet.I kind of mash the granola down into a thin layer with the back of a spatula onto the sheet pan. This helps everything cook evenly. 
  • When the granola mixture is done baking, remove it from the oven and let it cool to room temperature before stirring it or breaking it apart. This is what helps form the big clusters.
  • For the blueberry compote, keep an eye on it while it heats and gentle mash the berries when they are soft enough to do so with the back of a spoon or spatula. 
  • Once you have released the juices from the berries, stir it frequently until it bubbles and thickens.
Storage
I suggest storing the components separately until you're ready to assemble your Greek yogurt bowl! Below are the storage details for each.
  • Homemade Granola - store in the refrigerator for up to 3 weeks in an airtight container. Store in an airtight container in the freezer for up to 3-6 months. 
  • Blueberry Chia Compote -   store leftover blueberry compote in an airtight container in the fridge for up to 3-4 days. Let it cool 15-30 minutes before storing. Small jars work great to store it.
Dietitian Tip
When it comes to high protein breakfasts, Greek yogurt is a great option! Especially if you are someone who doesn't like eggs or protein powder. In fact, just a cup of Greek yogurt has as much protein as 4 whole eggs and around half the calories. And while both eggs and Greek yogurt have their place in my eating pattern as a dietitian, I love changing things up depending on what I'm feeling that day! 
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊 

Nutrition

Serving: 1bowlCalories: 375kcalCarbohydrates: 40gProtein: 30gFat: 12gFiber: 4g
Keyword 30 minutes or less, gluten free
Tried this recipe?Let us know how it was!