Racion

Yogurt Bowl with Fruit and Granola

Thick yogurt topped with sliced banana and pear, crunchy granola, seeds, and honey. A no-cook quick breakfast.

Time
5 min
Serving
462 kcal
Ingredients
≈ $2.42
Protein
15 g
Yogurt Bowl with Fruit and Granola

Ingredients

1
  1. 1 Plain yogurtpack 300 g ≈ $2.19 200 g
  2. 2 Bananas≈ $1.44 per kg 80 g
  3. 3 Pears≈ $3.80 per kg 100 g
  4. 4 Granolapack 350 g ≈ $4.50 30 g
  5. 5 Honey 6 g
  6. 6 Sunflower seedspack 200 g ≈ $2.00 8 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

  1. Wash and dry the pear3, then peel the banana2.

  2. Slice the banana2 and pear3 into ½-inch thick rounds or chunks.

  3. Scoop yogurt into a bowl, then arrange the fruit on top.

  4. Sprinkle with granola4 and seeds, drizzle with honey, and serve immediately while the granola is still crisp.

Tips

Why it works
Pat fruit dry to prevent yogurt from turning watery and soggy granola. Wet fruit makes the bowl mushy within 30 minutes.
Substitutions
Use frozen berries instead of pear (thaw first) or swap granola for crushed cereal or toasted oats. Skip seeds if unavailable.
Common mistakes
Overripe banana slices turn brown and mushy; serve immediately if using very ripe fruit or store in lemon water.
Storing and reheating
Eat fresh or store for 1 day in the fridge. Reheat yogurt gently if cold, but fruit and granola stay best raw.
Serve with
Pair with a cup of black coffee or green tea for a balanced morning. Works as a quick snack after school.

In short

  • Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.

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