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Fresh Valentines Breakfast Greek Yogurt Bowl Recipe With Pomegranate and Granola Perfect for a Romantic Morning

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A quick and easy breakfast bowl featuring creamy full-fat Greek yogurt topped with juicy pomegranate seeds, crunchy granola, honey, and lemon zest. Perfect for a festive and romantic morning treat.

Ingredients

Scale
  • 2 cups (480 ml) full-fat Greek yogurt (e.g., Fage or Chobani)
  • 1 cup (150 g) fresh pomegranate seeds (arils from one medium pomegranate)
  • 1 cup (100 g) granola (preferably with almonds and honey)
  • 2 tablespoons (30 ml) honey
  • 1 tablespoon (15 g) chia seeds (optional)
  • A few sprigs fresh mint leaves (optional)
  • Zest from 1 lemon

Instructions

  1. Prepare the pomegranate seeds: Cut the pomegranate in half and gently tap the back with a wooden spoon over a bowl to release the seeds. Remove any white pith.
  2. Zest the lemon using a microplane or zester, avoiding the bitter white pith. Set zest aside.
  3. In a medium bowl, gently stir the Greek yogurt to loosen it. Add the lemon zest and half the honey, folding carefully to combine.
  4. Spoon the yogurt mixture into serving bowls or glasses, creating a smooth surface.
  5. Sprinkle the pomegranate seeds evenly over the yogurt, then add granola and chia seeds if using. Drizzle the remaining honey on top.
  6. Garnish with fresh mint leaves and serve immediately for the freshest taste and crunch.

Notes

If you prefer softer granola, wait 5 minutes before eating to let it absorb some moisture from the yogurt. Stir in a tablespoon of milk or almond milk if the yogurt is too thick. Keep granola separate if prepping ahead to avoid sogginess. Frozen pomegranate seeds or fresh raspberries/strawberries can be used as substitutes. For vegan version, use plant-based yogurt and maple syrup instead of honey.

Nutrition

Keywords: Greek yogurt bowl, pomegranate, granola, healthy breakfast, Valentine's Day breakfast, quick breakfast, easy recipe, creamy yogurt, crunchy granola

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