- 1/2 – 2/3 cup yogurt of choice*
Spoon the yogurt into a cereal or other single-size serving bowl that allows plenty of room for stirring.
Load in the fruit (I like to chop it into small pieces for more fruitiness in every bite), and then stir to evenly combine.
Top with the desired extras, stirring again to incorporate. Finally, sprinkle the granola overtop. I leave the granola on top in order to ensure good crunch with every fruity, creamy bite!
*I prefer the lesser amount of yogurt and think of it as a binder of the fruit, granola, and other add-ins.
*I enjoy 2% or whole milk plain Greek yogurt. I think the flavor is smoother and I find the reasonable amount of fat provides staying power. Sometimes I opt for a non-dairy alternative, and so far my favorite is So Delicious Coconut Milk yogurt. It does not taste strongly of coconut and is light, flavorful, and pleasantly creamy. (Note: I much prefer the plain variety over the vanilla; and there is an unsweetened option that is different from the plain. The latter has a hint of sweetness, the former is typical tart unsweetened yogurt. All are regular yogurt, not Greek.)
**For an effortless or out-of-season way to enjoy pomegranate, frozen bags of just the arils offer an unbelievably good option. I sprinkle some into a small bowl the night before and let them defrost (no need to cover) in the fridge overnight. Despite being frozen, they maintain their bright flavor and juicy crunch. Frozen blueberries offer another good out-of-season option.
***Jam is a great option when whole fruit options are low. I have frozen the linked chia jam recipe many times with excellent results.