Coconut Yogurt Granola Bowl

Step 1

Divide 1.5 cups of cold full-fat Greek yogurt evenly between two bowls — you want a generous base that will hold all your toppings.

Step 2

Sprinkle 0.33 cup of toasted unsweetened shredded coconut directly over the yogurt in both bowls. This adds a tropical flavor and light texture.

Step 3

Layer 0.375 cup of granola into each bowl, breaking up any large clumps with your fingers as you sprinkle. The granola will soften slightly from the yogurt's moisture, creating a pleasant contrast between creamy and crunchy.

Step 4

Scatter 0.375 cup of fresh blueberries and 0.5 cup of fresh strawberries (hulled and halved) across each bowl — use berries that are ripe but still firm.

Step 5

Sprinkle 0.125 cup of roughly chopped raw almonds over each bowl for additional crunch and protein.

Step 6

Drizzle 1 tablespoon of raw honey across each bowl in a thin stream — honey adds sweetness without overpowering the yogurt's tanginess.

Step 7

Tear 2 fresh mint leaves and scatter them over each bowl for a bright, aromatic finish. Serve immediately while the granola is still crispy.