The Ultimate Breakfast Yogurt Bowl

Base: 1 cup Greek yogurt (plain or vanilla)
Fruit: * ½ Banana, sliced
- ¼ cup Fresh blueberries
- 2-3 Strawberries, sliced
- ¼ cup Mango chunks
Crunch: 2 tbsp Granola (honey-oat or almond clusters work best)
The Drizzle: 1 tbsp Creamy peanut butter or almond butter (warmed slightly for easier drizzling)
Optional Toppings: A sprinkle of shredded coconut or a dash of cinnamon.

Prepare the Base: Scoop the Greek yogurt into a chilled bowl. Use the back of a spoon to smooth out the surface so your toppings sit evenly.
Layer the Fruit: Arrange the fruit in “sections” or rows as seen in the image. Start with the sliced bananas on one side, followed by the blueberries and strawberries on the other. Tuck the mango chunks into the corners.
Add the Crunch: Sprinkle your favorite granola down the center of the bowl, between the fruit rows.
The Perfect Drizzle: If your nut butter is thick, microwave it for 10–15 seconds. Use a spoon to drizzle it in a zigzag motion specifically over the bananas and granola.
Serve: Enjoy immediately while the fruit is cold and the granola is crunchy!

Thick Yogurt: Using Greek or Icelandic (Skyr) yogurt provides that thick, velvety texture that holds up heavy toppings without them sinking.
Nut Butter Hack: If you want a cleaner drizzle, put the nut butter in a small sandwich bag, snip a tiny corner off, and pipe it over the bowl.
Balance: If using plain yogurt, stir in a teaspoon of honey or maple syrup before adding toppings to balance the tartness.