Strawberry Shortcake Yogurt Bowls

Strawberry Shortcake Yogurt Bowls are a creamy, crunchy, and fruity breakfast or snack that captures the sweet flavors of a classic dessert. Featuring vanilla yogurt, macerated strawberries, and buttery shortcake-inspired granola, this bowl is fresh, indulgent, and easy to prepare.

Why You’ll Love This Recipe

• Dessert for breakfast: Tastes like strawberry shortcake but packed with protein and nutrients.
• Incredible texture: Creamy yogurt, juicy strawberries, and crunchy granola create a satisfying combo.
• Quick and customizable: Easy to assemble with endless variations for toppings and flavors.
• Meal-prep friendly: Make the components in advance and enjoy all week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Granola

• Rolled oats
• Chopped almonds or pecans
• Shredded coconut (optional)
• Maple syrup or honey
• Coconut oil or butter
• Vanilla extract
• Pinch of salt
• Turbinado sugar (optional, for extra crunch)

For the Yogurt Bowls

• Vanilla Greek yogurt (or plant-based alternative)
• Fresh strawberries, diced
• Sugar or maple syrup (for macerating)
• Optional: strawberry jam, fresh mint, shortbread crumbles

Directions

this recipe

1. Make the granola: Preheat oven to 350°F (175°C). Mix oats, nuts, coconut, salt, syrup, oil, and vanilla. Spread on a baking sheet and bake for 20–25 minutes, stirring halfway. Cool completely.
2. Prepare strawberries: Toss diced strawberries with a little sugar or syrup and let sit for 10–15 minutes to release juices.
3. Assemble bowls: Spoon yogurt into bowls, top with a handful of granola, then add the macerated strawberries and a drizzle of syrup or jam.
4. Serve: Garnish with mint or crumbled shortbread cookies if desired.

Servings and timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 20–25 minutes (for granola)
• Total time: 30–35 minutes

Variations

• High-protein: Use Icelandic-style yogurt or add a scoop of protein powder.
• Low-sugar: Use unsweetened yogurt and skip the sugar on berries.
• Berry mix: Combine strawberries with blueberries or raspberries.
• Vegan: Use coconut yogurt and maple syrup.
• Parfait style: Layer yogurt, granola, and fruit in glasses for a fun presentation.

Storage/Reheating

• Granola: Store in an airtight container at room temperature for up to 2 weeks.
• Strawberries: Keep refrigerated for up to 3 days.
• Assembled bowls: Best enjoyed fresh—assemble just before eating to keep the granola crisp.

FAQs

Can I use store-bought granola?

Yes, but homemade adds that shortcake flavor and texture.

Are these bowls gluten-free?

Use gluten-free oats and check all ingredients to ensure they are certified gluten-free.

Can I prep these ahead?

Yes—make the granola and strawberries ahead, and store separately until ready to serve.

What yogurt is best?

Full-fat vanilla Greek yogurt or plain yogurt with added vanilla and sweetener.

How do I make them dairy-free?

Use a plant-based yogurt and coconut oil in the granola.

Can I use frozen strawberries?

Yes, thaw them first and drain any excess liquid.

What’s the best sweetener?

Maple syrup for subtle sweetness and extra flavor, or honey if not vegan.

Is this good for kids?

Absolutely—it’s a wholesome, naturally sweet snack kids love.

How can I boost the protein?

Add hemp seeds, chia seeds, or a spoonful of nut butter.

Can I serve this as dessert?

Definitely—top with whipped cream or shortbread crumbs for a treat.

Conclusion

Strawberry Shortcake Yogurt Bowls offer the best of both worlds—indulgent dessert flavor in a fresh, nutritious format. Whether you’re enjoying them for breakfast, snack, or a light dessert, they’re a fun and flavorful way to savor strawberries and satisfy your sweet tooth.

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