There’s something so comforting about starting your day with a good breakfast, especially when it’s as simple as a yogurt bowl. Some mornings, I just want something quick that still feels special – you know what I mean? That’s exactly why I love making these raspberry yogurt bowls. I can throw them together in just a few minutes, and they’re just right for those busy weekday mornings.
I started making these bowls when I realized I didn’t need fancy ingredients or complicated recipes to enjoy breakfast. Just creamy yogurt, fresh raspberries, and whatever toppings I have in my pantry. Sometimes I’ll prep the toppings the night before, so in the morning, it’s just a matter of putting it all together. No cooking required, and barely any cleanup – now that’s my kind of breakfast!
Why You’ll Love This Yogurt Bowl
- Quick breakfast – Ready in just 5 minutes, this yogurt bowl is perfect for busy mornings when you need something nutritious but don’t have time to cook.
- Protein-packed – Greek yogurt provides a filling protein boost that keeps you satisfied until lunch, making this an excellent breakfast choice.
- Customizable toppings – You can mix and match different toppings each time – from crunchy granola to fresh berries – so you’ll never get bored with this breakfast.
- No cooking required – Just layer your ingredients in a bowl and you’re done – perfect for those mornings when you don’t want to turn on the stove.
- Healthy nutrients – This bowl combines protein from Greek yogurt, antioxidants from berries, and healthy fats from coconut, making it a well-rounded breakfast option.
What Kind of Greek Yogurt Should I Use?
Full-fat Greek yogurt is the way to go for this breakfast bowl since it creates a thick, creamy base that holds up well to toppings. While you could use 2% or non-fat Greek yogurt, the full-fat version gives you a richer taste and keeps you feeling satisfied longer. Look for plain Greek yogurt without added sugars or flavors – brands like Fage, Chobani, or Stonyfield all work great here. Just make sure to check that your yogurt has been properly strained (you shouldn’t see any liquid on top) as this ensures you’ll get that classic thick, Greek yogurt texture that makes this bowl so satisfying.
Options for Substitutions
This yogurt bowl is super adaptable and easy to customize based on what you have in your kitchen:
- Greek yogurt: While full-fat Greek yogurt gives the best creamy texture, you can use low-fat Greek yogurt or regular plain yogurt. Just note that regular yogurt will make your bowl less thick. For a dairy-free version, try coconut yogurt or almond milk yogurt.
- Coconut almond milk: Any plant-based milk works great here – try oat milk, regular almond milk, or even cow’s milk. Each will give a slightly different flavor but won’t affect the overall recipe.
- Frozen raspberries: Feel free to swap these with any frozen berries – strawberries, blueberries, or a mixed berry blend all work well. Fresh fruit works too, but your bowl won’t be as cold and thick.
- Granola toppings: The toppings are totally up to you! Try different nuts, seeds, or granola varieties. No fancy granola? Regular oats, chopped nuts, or even crushed graham crackers work great.
- Coconut flakes: You can skip these or replace them with sliced almonds, crushed walnuts, or any other crunchy topping you enjoy.
Watch Out for These Mistakes While Making
The biggest mistake when preparing a yogurt bowl is using room temperature or partially thawed frozen raspberries, which can make your bowl too runny – instead, use the raspberries straight from the freezer and blend them quickly to maintain their thick, frosty texture.
When mixing the yogurt with coconut almond milk, avoid over-stirring as this can make the consistency too thin; gently fold them together just until combined, keeping the yogurt’s natural thickness intact.
A common error is adding all toppings at once, which can make them sink and get soggy – start with your yogurt base, then add the frozen raspberry mixture, and save the granola, fresh fruit, and coconut flakes for right before eating to maintain their satisfying crunch.
For the creamiest results, choose full-fat Greek yogurt over low-fat versions, as the extra richness creates the perfect base and helps prevent separation when mixed with the other ingredients.
What to Serve With Yogurt Bowls?
Yogurt bowls make a perfect breakfast or snack on their own, but there are lots of ways to turn them into a more filling meal! I like to serve a warm beverage alongside my yogurt bowl – try a cup of green tea or coffee to start your morning right. For extra staying power, add a slice of whole grain toast spread with almond butter or a hard-boiled egg on the side. If you’re hosting brunch, set up a DIY yogurt bowl bar with extra fresh fruits, different types of granola, honey, nuts, and seeds so everyone can customize their own creation.
Storage Instructions
Prep Ahead: You can mix the yogurt and coconut almond milk ahead of time and keep it in the fridge. This makes the base ready to go whenever you want to assemble your bowl. The mixture stays good in an airtight container for up to 3 days.
Keep Fresh: Once assembled with toppings, it’s best to enjoy your raspberry yogurt bowl right away. The granola and coconut flakes will stay crunchier this way. If you need to store a prepared bowl, keep it in the fridge for no more than 2 hours to prevent the toppings from getting soggy.
Toppings: Store your dry toppings like granola, flax seeds, and coconut flakes separately in airtight containers at room temperature. This way, they’ll stay fresh and crunchy, ready to top your yogurt bowl whenever you’re in the mood for a healthy treat!
| Preparation Time | 5-10 minutes |
| Cooking Time | 0 minutes |
| Total Time | 5-10 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 400-450
- Protein: 15-20 g
- Fat: 20-25 g
- Carbohydrates: 45-50 g
Ingredients
- 1 1/4 cups full-fat plain greek yogurt
- 1/2 cup coconut almond non-dairy milk
- 1 1/4 cups raspberries, frozen
- Optional: gluten-free oat quinoa cacao granola
- Optional: blueberry flaxseed mix
- Optional: fresh raspberries
- Optional: unsweetened coconut shreds
Step 1: Blend the Base Ingredients
- 1 1/4 cups full-fat plain Greek yogurt
- 1/2 cup coconut almond non-dairy milk
- 1 1/4 cups raspberries, frozen
Add the full-fat plain Greek yogurt, coconut almond non-dairy milk, and frozen raspberries into a blender or food processor.
Blend until the mixture reaches a smooth and creamy consistency.
I like to scrape down the sides once or twice to make sure everything is evenly blended.
Step 2: Portion and Top the Yogurt Bowl
- optional: gluten-free oat quinoa cacao granola
- optional: blueberry flaxseed mix
- optional: fresh raspberries
- optional: unsweetened coconut shreds
Pour the blended mixture into a serving bowl.
Add any desired toppings such as gluten-free oat quinoa cacao granola, blueberry flaxseed mix, fresh raspberries, or unsweetened coconut shreds.
I love to add a little granola for crunch and some fresh berries for a pop of flavor.
Step 3: Serve or Freeze
Serve immediately for a soft and creamy yogurt bowl, or freeze the bowl for a couple of hours for a firmer, frosty treat.
If you’re freezing it, just give it a few minutes to soften at room temperature before eating.
