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This yogurt bowl is a delightful combination of creamy Greek yogurt, crunchy homemade granola, and silky chia pudding. The granola is made with oats, honey, cinnamon, shredded coconut, and sunflower seeds, baked to golden perfection. The chia pudding adds a smooth texture, while fresh kiwi, strawberries, and almond butter bring vibrant flavors and a touch of indulgence. Perfect for layering and enjoying as a wholesome breakfast or snack.
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Preheat the oven to 350°F (175°C).
Mix oats, honey, cinnamon, shredded coconut, and sunflower seeds in a bowl until well combined.
Heat butter in a pan. add the mixture stirring occasionally, until golden and fragrant.
Let the granola cool completely before using.
Combine chia seeds, honey, and milk in a bowl or jar.
Stir well to ensure the chia seeds are evenly distributed.
Refrigerate for at least 2 hours or overnight until the mixture thickens and forms a pudding-like consistency.
Spoon Greek yogurt into a bowl.
Layer with chia pudding and homemade granola.
Top with sliced kiwi, strawberries, and a drizzle of almond butter.
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You can substitute almond butter with peanut butter or any nut butter of your choice.
For a vegan version, use plant-based milk and maple syrup instead of honey.
Store leftover granola in an airtight container for up to a week.
Can I use flavored Greek yogurt?
Yes, flavored Greek yogurt can be used, but it may alter the overall sweetness of the dish.
How long does chia pudding last in the fridge?
Chia pudding can be stored in the fridge for up to 5 days in an airtight container.
Can I add other toppings?
Absolutely! Feel free to add nuts, seeds, or other fruits like bananas or blueberries.
Can I make the granola ahead of time?
Yes, homemade granola can be prepared in advance and stored in an airtight container for up to a week.
What type of milk works best for chia pudding?
Any type of milk, including dairy or plant-based options, works well for chia pudding.
