Restaurant Style Fruit & Yogurt Bowl

I’m going to shoot straight with you. This is not really a “recipe” but I’ve had tons of requests to post my many non-recipes this year so here we go!

Fruit and Yogurt Bowl | The Rose Table

First of all, serve this in a wide, flat bowl for a glamorous way to start your day. During the week I may toss fruit and yogurt into a cereal bowl but on the weekends I like to enjoy it out of a soup bowl. It makes it so much more festive. It’s an instant vacation!

You can use plain Greek Gods yogurt if that’s your jam but the honey vanilla is worth the weekend splurge. It’s divine. Use your favorite granola; I try to keep locally made, small-batch granola on hand when I can. Today’s granola has chia seeds and coconut flakes but I often sprinkle coconut flakes (found in the baking aisle) on top of my bowl if my granola doesn’t have any.

Pro Tip: granola stays fresher longer if you keep it in a glass jar! 

This is really easy to multiply. For four people, you would want two 6 oz packs of both blackberries and raspberries, four small kiwis, one cup of granola, four tablespoons coconut flakes, and one large container of Greek Gods honey vanilla yogurt.

Fruit and Yogurt Bowl | The Rose Table

Fruit and Yogurt Bowl
Serves 1
6-8 oz Greek Gods honey vanilla yogurt
2 oz blackberries, washed and dried 
2 oz raspberries, washed and dried
1 small kiwi, peeled and cut into small pieces 
1/4 cup granola 
Coconut flakes (about a tablespoon)

  1. Spoon yogurt into a large bowl. Top with blackberries, raspberries, kiwi, granola, and coconut flakes.
  2. Enjoy because breakfast was just that easy!

Fruit and Yogurt Bowl | The Rose Table

Stay fruity,

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2 Comments Add yours

  1. Andi Reis says:

    Pretty bowls/dishes really enhance a dining experience. Like I said on facebook – you make fruit look like a symphony!

    1. Thank you so much, Andi! That dish is part of the Emma line at pottery barn. I have the dinner plates, salad plates, bowls, and mugs. I adore them!

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