Greek Yogurt with Berries & Hazelnuts
Thick, creamy Greek yogurt topped with a vibrant mix of fresh berries and toasted, crunchy hazelnuts. A naturally sweet and nutty creation that comes together in minutes — perfect for breakfast or a wholesome snack.
For 4 servings
- prep · ~4 min
Toast the hazelnuts.
Place the roughly chopped hazelnuts in a small dry skillet over medium heat. Shake the pan occasionally and toast until fragrant and lightly golden, about 3 to 4 minutes. Watch carefully — they burn quickly. Transfer to a plate to cool.
TIPDon't walk away from toasting nuts — they go from golden to burnt in seconds. - prep · ~3 min
Wash and prep the berries.
Rinse the strawberries, blueberries, and raspberries under cool water. Pat them completely dry with a clean kitchen towel. Hull the strawberries and slice them in half.
- assemble · ~2 min
Layer the yogurt and toppings.
1.Divide the greek yogurt evenly among four serving bowls.2.Arrange the strawberries, blueberries, and raspberries on top of the yogurt.3.Scatter the cooled toasted hazelnuts over the berries.4.Drizzle each bowl with a teaspoon of honey.TIPFor a pretty presentation, arrange berries in little clusters instead of mixing them all together. - serve
Serve immediately.
Bring the bowls to the table right away so the hazelnuts stay crunchy and the berries are fresh and vibrant.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Full-fat Greek yogurt gives a creamier texture and better satiety than low-fat versions.
- 2Toast hazelnuts in a dry pan over medium heat, shaking often, until fragrant and lightly golden.
- 3Pat berries completely dry after rinsing to prevent watering down the yogurt.
- 4For the crunchiest texture, add hazelnuts just before serving, not ahead of time.
- 5Make a quick berry compote by gently heating a portion of the berries with a little honey for a saucy twist.
- 6Use room-temperature yogurt for a less shocking, more luscious mouthfeel.
Adapt it for your goals.
Low-sugar
Omit the honey or swap it for a few drops of stevia to reduce added sugars while keeping the natural sweetness from the berries.
veganVegan
Use plant-based Greek-style yogurt made from coconut or soy and replace honey with maple syrup or agave for a fully plant-based breakfast.
autumn spicedAutumn-spiced
Add a pinch of cinnamon and cardamom to the yogurt and swap half the berries for diced apples or pears for a warming fall version.
high proteinHigh-protein
Add a scoop of unflavored protein powder to the yogurt and top with extra hazelnuts and a drizzle of honey for a post-workout refuel.
savory sweetSavory-sweet
Skip the honey and add a tiny pinch of flaky sea salt and a drizzle of extra-virgin olive oil for a savory-sweet Mediterranean twist.
Why this is on our healthy list.
Rich in Probiotics
Greek yogurt is packed with live active cultures that support gut health and digestion, especially when you choose plain, unflavored varieties.
High in Antioxidants
Strawberries, blueberries, and raspberries are loaded with anthocyanins and vitamin C, which help combat oxidative stress and support immune function.
Brain-Boosting Fats
Hazelnuts provide vitamin E and healthy monounsaturated fats, which are beneficial for heart health and cognitive function.
Natural Energy Boost
The combination of protein from yogurt, natural sugars from berries, and healthy fats from hazelnuts provides sustained energy without a crash.
Frequently asked questions
Yes, but thaw them first and pat dry very well to avoid excess moisture making the yogurt watery. Frozen berries will also be softer, so the texture changes slightly.
