Blueberry Breakfast Salad (Printer-friendly)

Juicy blueberries, creamy Greek yogurt and crunchy granola for a quick, refreshing breakfast in minutes.

# What You Need:

01 - 1 cup fresh blueberries

02 - 1/2 cup strawberries, hulled and sliced

03 - 1 small banana, sliced

04 - 1/4 cup seedless green grapes, halved (optional)

05 - 1 cup plain Greek yogurt or dairy-free alternative

06 - 1/2 cup granola (use gluten-free if needed)

07 - 2 tablespoons chopped walnuts or pecans (optional)

08 - 1 tablespoon chia seeds (optional)

09 - 1–2 teaspoons honey or maple syrup, to taste

10 - Fresh mint leaves, for garnish

01 - In a large bowl, gently mix the blueberries, sliced strawberries, banana, and grapes until evenly distributed.

02 - Portion the fruit mixture equally into two serving bowls.

03 - Spoon Greek yogurt over or beside the fruit in each bowl.

04 - Scatter granola and chopped nuts, if using, over the yogurt and fruit.

05 - Drizzle honey or maple syrup over each bowl according to preference.

06 - Sprinkle with chia seeds and garnish with fresh mint leaves. Serve immediately for best texture.

01 -

This breakfast bowl feels like a treat without weighing you down, especially when mornings are hectic.
It’s endlessly customizable, making it the kind of recipe you’ll reach for no matter what’s in season or in your fridge.

02 -

If you add the granola too far ahead, it goes soggy—learned that on a rushed Monday.
Layering the yogurt next to the fruit (not just on top) lets you get a bit of everything in every spoonful.

03 -

Letting the fruit come to room temperature before assembling makes the flavors pop.
Don’t skip the mint—it brings brightness that ties everything together.