Ingredients
Units
Scale
- 1 cup coconut or almond-based Greek yogurt, unsweetened
- 1/2 cup fresh or frozen blueberries
- 1/4 cup fresh raspberries or any other fruit in season
- 1/2 tablespoon pumpkin seeds
- 1/2 tablespoon sliced almonds
- 1/2 tablespoon shredded coconut, unsweetened
- 1 tablespoon honey almond butter (see below for easy, make-ahead recipe)
Instructions
Toast pumpkin seeds, sliced almonds and shredded coconut in oven at 400 F for approximately 10 minutes. Be sure to toss around the 5-minute mark. These keep well for the rest of the week in a covered glass bowl.
Spoon Greek yogurt of your choice into a bowl.
Layer the blueberries and raspberries (or your fruit of choice) on top of the yogurt.
Add the pumpkin seed, almond, shredded coconut mixture on top.
For some extra protein, drizzle honey almond butter over the top.
