Dry Yogurt Bowl (Print View)

A creamy, crunchy bowl with Greek yogurt, granola, berries, and protein for a nourishing start.

# Components:

→ Dairy & Protein

01 - 7 oz plain Greek yogurt (full-fat or low-fat)
02 - 1 scoop (0.9 oz) unflavored or vanilla protein powder

→ Grains

03 - 1.4 oz granola (low-sugar, nut-free optional)

→ Fruit

04 - 2.5 oz mixed fresh berries (blueberries, strawberries, raspberries)

→ Optional Toppings

05 - 1 tbsp chopped nuts (almonds, walnuts)
06 - 1 tsp chia seeds
07 - 1 tsp honey or maple syrup

# Method:

01 - In a medium bowl, stir together Greek yogurt and protein powder until smooth and fully incorporated.
02 - Layer the granola evenly atop the yogurt mixture.
03 - Distribute the mixed fresh berries evenly over the granola layer.
04 - Sprinkle chopped nuts and chia seeds, if desired.
05 - Drizzle honey or maple syrup over the bowl for added sweetness, then serve immediately.

# Expert Advice:

01 -
  • It's genuinely fast—literally just assembly with zero cooking required, making it perfect for rushed mornings or when you want something light but filling.
  • The protein powder turns it into a legitimate meal instead of just a snack, keeping you full through mid-morning meetings or workouts.
  • Everything stays crunchy because there's no liquid to soften the granola, which sounds simple but makes such a difference in how satisfying it feels.
02 -
  • If you let this bowl sit for more than a few minutes, the granola will absorb moisture from the yogurt and berries and lose all its crunch—this is a eat-immediately dish.
  • Protein powder can clump if the yogurt is cold straight from the fridge; letting it sit at room temperature for two minutes first makes blending easier and smoother.
03 -
  • Buy granola in bulk from a store with high turnover so you're getting the crunchiest batch, not something that's been sitting on the shelf losing texture.
  • Room-temperature or slightly warm protein powder blends into yogurt more smoothly than using it straight from a cold container.
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