Golden Honey Greek Yogurt Bowl with Toasted Walnuts
Thick, creamy Greek yogurt drizzled with golden wildflower honey and piled high with crunchy toasted walnuts, fresh seasonal fruit, and a whisper of cinnamon. This no-cook breakfast comes together in minutes but tastes like a Mediterranean morning on a sun-drenched terrace. The contrast of cool tangy yogurt against warm honey and crisp nuts is utterly addictive.
Ingredients
- 2 cups full-fat Greek yogurt
- 1/2 cup walnut halves
- 3 tablespoons wildflower honey
- 1/2 cup fresh blueberries
+ 7 more ingredients
Instructions
Toast the walnut halves in a dry skillet over medium heat for 3-5 minutes, shaking the pan occasionally, until golden and fragrant. Transfer to a plate to cool, then roughly chop.
In a small bowl, stir together the Greek yogurt and vanilla extract until smooth.
Divide the yogurt between two serving bowls.
Arrange the blueberries, quartered figs, and pomegranate seeds over the yogurt in sections.
Scatter the toasted walnuts and chia seeds over the top.
Drizzle generously with honey, dust with cinnamon, and finish with a pinch of flaky sea salt.
Garnish with fresh mint leaves and serve immediately.
Nutrition Estimate
Per serving • Estimated by Blinner AI