Honey-Nut Yogurt Bowls Recipe

In my first post for this new site, I wanted to do something that embodied my new professional transition into freelance. Breakfast=start of a new day, so new morning/new you? Either way, this breakfast is inspired by one of my guiltiest pleasures: Honey Bunches of Oats. I eat probably two bowls a day, and rarely for breakfast.  

I took my craving for crunchy and sweet things and turned it into a breakfast bowl that's sure to get some insta-love. Berries and honey are puréed into yogurt before getting topped with fresh fruit and spiced nuts and seeds roasted with more honey. It's quick, easy and perfect for when I run out of cereal and need a fix.

Honey-Nut Yogurt Bowls

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes


For the Honey-Roasted Nuts:

1/2 cup raw cashews

1/2 cup raw walnuts

1/4 cup pine nuts

1 tablespoon chia seeds

1 tablespoon wildflower honey

1/4 teaspoon ground cardamom

1/4 teaspoon kosher salt

For the Berry Yogurt:

4 cups Greek yogurt

1 cup strawberries, hulled

1/2 cup blueberries

For Serving:

Mixed berries, for garnish

Sliced kiwi, for garnish

Bee pollen, for garnish

Mint leaves, for garnish

Wildflower honey, for drizzling


  1. Make the honey-roasted nuts: Preheat the oven to 350º. In a medium bowl, toss together the honey-roasted nuts ingredients. Transfer to a parchment-lined sheet pan and spread into an even layer. Cook until golden and caramelized, 12 to 15 minutes.
  2. Meanwhile, prepare the yogurt: In a blender, combine all of the yogurt ingredients and purée until smooth.
  3. Prepare the yogurt bowls: Divide the yogurt between 4 bowls. Divide the honey-roasted nuts, mixed berries and sliced kiwi in lines over each bowl. Garnish each bowl with bee pollen and mint leaves, then drizzle with honey and serve.