Greek · Breakfast
Greek Yogurt Honey Walnut Bowl
Thick Greek yogurt topped with toasted walnuts, honey, and a dusting of cinnamon, assembled fresh for a classic Greek Mediterranean breakfast bowl.
$
5 minsPrep
0 minsCook
5 minsTotal
EasyLevel
Nutrition per serving
385Calories
20gProtein
22gFat
28gCarbs
18gSugar
3gFiber
75mgSodium
10mgChol
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Instructions
1
Prep
Roughly chop 70g raw walnut halves. Measure out 450g Greek yogurt, 36g honey, 20g chia seeds, 1 tsp cinnamon, and 0.5 tsp vanilla extract. Have a dry pan and a plate ready.
2
Toast
Heat a dry pan over medium heat. Add chopped walnuts and toast for 2–3 minutes, stirring occasionally, until fragrant and lightly golden. Tip onto a plate to cool for 1 minute.
3
Build
Spoon Greek yogurt into two serving bowls. Stir 0.25 tsp vanilla extract into each bowl until combined.
4
Plate
Sprinkle toasted walnuts and chia seeds evenly over both yogurt bowls. Dust each with cinnamon to taste. Drizzle honey generously across the top of each bowl. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 450g (15.9 oz) Greek yogurt
- 70g (2.5 oz) raw walnut halves
- 36g (1.3 oz) Greek wildflower honey
- 20g (0.7 oz) chia seeds
- 1 tsp ground cinnamon
- 0.5 tsp vanilla extract