Description
Creamy chocolate Greek yogurt blended with cocoa and honey, topped with fresh bananas, kiwi, blueberries, pomegranate seeds, crunchy granola, and a drizzle of peanut butter for a nourishing dessert-style breakfast bowl.
Ingredients
Units
Scale
- 2 cups plain Greek yogurt
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons honey
- 2 medium ripe bananas, sliced
- 2 whole kiwi, peeled and sliced
- 1/2 cup blueberries
- 1/4 cup pomegranate seeds
- 1/2 cup granola
- 2 tablespoons peanut butter
Instructions
- In a mixing bowl, whisk together plain Greek yogurt, unsweetened cocoa powder, and honey until smooth and fully blended.
- Spoon the chocolate yogurt mixture into serving bowls and smooth the top.
- Arrange sliced bananas and kiwi around the edges of the bowl.
- Scatter blueberries and pomegranate seeds evenly over the yogurt.
- Sprinkle granola across the top for crunch.
- Drizzle peanut butter in thin lines over the bowl.
- Serve immediately and enjoy.
Notes
- Sift the cocoa powder before mixing to avoid lumps.
- Adjust honey based on desired sweetness.
- Add granola just before serving to maintain crunch.
- The chocolate yogurt base can be made up to 3 days in advance and stored refrigerated.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 24g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 20mg