Greek Yogurt Berry Crunch Bowl
Cool Greek yogurt is layered with blackberries and blueberries plus a no-added-sugar oat, pumpkin-seed, and pecan crunch.
By Moow Editorial ·
- Toast the oats, pumpkin seeds, and pecans dry to deepen their flavor without added oil.
- Add the crunch just before serving so it stays crisp.
At a glance
Read through the method once, then measure every ingredient before you begin.
- Yield: 4 bowls
- Prep time: 10 minutes
- Cook time: 6 minutes
The listed weights are the reviewed basis for nutrition; household measures are rounded for practical cooking.
Estimated nutrition per serving
Serving basis: One serving from the editor-reviewed yield of 4 bowls.
- Calories: 380 kcal
- Protein: 29 g
- Carbohydrates: 40 g
- Fat: 14 g
- Sodium: 73 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Measure these ingredients for the full reviewed recipe yield.
- 3 1/4 cups (800 g) nonfat plain Greek yogurt
- 2 1/4 cups (320 g) fresh blackberries
- about 1 1/4 cups (160 g) fresh blueberries
- 1 cup (90 g) certified gluten-free old-fashioned rolled oats
- 1/3 cup (40 g) raw pumpkin seeds
- about 1/3 cup (40 g) raw pecans, roughly chopped
- 1 teaspoon (3 g) ground cinnamon
Directions
1. Toast the oats, pumpkin seeds, and pecans in a dry skillet over medium-low heat, stirring, until fragrant and lightly golden, about 6 minutes.
2. Remove from the heat, stir in the cinnamon, and let the mixture cool completely.
3. Divide the yogurt among four bowls and arrange the blackberries and blueberries on top.
4. Scatter the cooled oat-seed-pecan crunch over each bowl just before serving.
Sources
Contains milk and tree nuts (pecans). Check pumpkin-seed packaging for cross-contact; keep yogurt and berries at 40°F (4°C) or colder and discard after 2 hours at room temperature.