Vegan Greek Yogurt Bowl

Why You’ll Love This Recipe

I love how simple yet flavorful this bowl is. The creamy vegan yogurt base pairs perfectly with fresh fruits, crunchy granola, and a drizzle of natural sweetener. It’s dairy-free, gluten-free (depending on the granola), and completely customizable to whatever I have in my pantry or fridge. I find it’s a balanced way to start the day with protein, fiber, and healthy fats. Plus, it looks beautiful and feels like a treat while being nourishing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Vegan Greek-style yogurt (plain or flavored)

• Fresh fruits like berries, banana slices, or chopped apples

• Granola or nuts for crunch

• Chia seeds or flaxseeds (optional)

• Maple syrup or agave nectar (optional, for sweetness)

• Nut butter (like almond or peanut, optional)

Directions

1. I start by adding a generous scoop of vegan Greek yogurt into a bowl.

2. Then I top it with a mix of fresh fruits whatever I have on hand works well.

3. I sprinkle some granola over the top for crunch and texture.

4. Sometimes, I add chia seeds or flaxseeds for an extra nutrient boost.

5. If I’m in the mood for a little extra sweetness, I drizzle maple syrup or agave nectar over everything.

6. For richness and more staying power, I like to swirl in a spoonful of almond or peanut butter.

7. I serve immediately and enjoy it fresh.

Servings and timing

This recipe makes 1 serving and comes together in just 5 minutes. It’s ideal for busy mornings or a quick midday snack.

Variations

There are endless ways I switch up this bowl:

• I use coconut or almond-based yogurts depending on what’s available.

• I add spices like cinnamon or nutmeg for extra flavor.

• I swap out the granola for toasted oats or puffed rice.

• For a tropical twist, I use mango, pineapple, and shredded coconut.

• Sometimes, I blend the yogurt with a bit of fruit for a smoothie bowl vibe.

storage/reheating

This bowl is best eaten fresh. However, I sometimes prep the components separately:

• I keep the yogurt and toppings in separate containers.

• When I’m ready, I assemble the bowl in under a minute.

• If I pre-cut fruits, I store them in airtight containers for up to 2–3 days in the fridge.

No reheating is needed for this recipe.

FAQs

What kind of vegan yogurt works best for a Greek yogurt bowl?

I like using thick, unsweetened almond, soy, or coconut yogurt that mimics Greek yogurt’s creamy texture. It holds toppings well and has a nice tang.

Can I make this recipe ahead of time?

I prefer assembling it fresh to maintain texture, but I can prep ingredients in advance to save time.

Is this bowl high in protein?

That depends on the type of yogurt I use. Some plant-based yogurts are fortified with protein. I often add seeds or nut butter to boost protein content.

Can I make it nut-free?

Absolutely. I skip nut butters and use seed-based granola or sunflower butter to keep it nut-free.

What toppings go best with a vegan Greek yogurt bowl?

I love using fresh berries, banana slices, nuts, seeds, dried fruits, and a little drizzle of sweetener or nut butter. It’s really all about what I’m craving.

Conclusion

This vegan Greek yogurt bowl is one of my favorite easy meals to throw together. It’s fast, flexible, and feels indulgent while staying healthy. Whether I need a light breakfast or a filling snack, this recipe always hits the spot.