Name: Yogurt Fruit Bowl with Pomegranate, Kiwi & Banana
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 1 cup plain Greek yogurt (240 g); ½ cup pomegranate seeds (80 g); ½ cup fresh strawberries, sliced (80 g); 1 medium banana, sliced; 1 kiwi, sliced; 1 teaspoon chia seeds; 1 teaspoon bee pollen or granola (optional)

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A Yogurt Fruit Bowl is one of my favorite ways to start the day or recharge in the afternoon. It’s light, refreshing, nutrient-packed, and comes together in just minutes. This version features creamy Greek yogurt topped with vibrant fruits like pomegranate, kiwi, banana, and strawberries—finished with a sprinkle of chia seeds and optional bee pollen or granola for crunch.

Yogurt Fruit Bowl with Pomegranate, Kiwi & Banana

Why You’ll Love This Recipe

I love how quick and versatile this recipe is. It doesn’t require cooking, and it’s loaded with textures—from creamy yogurt to juicy fruit and crunchy toppings. It satisfies my sweet tooth in a healthy way, keeps me full, and looks beautiful in the bowl. Whether I’m after a healthy breakfast, a midday snack, or even a light dessert, this bowl always delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup plain Greek yogurt (240 g)
½ cup pomegranate seeds (80 g)
½ cup fresh strawberries, sliced (80 g)
1 medium banana, sliced
1 kiwi, sliced
1 tsp chia seeds
1 tsp bee pollen or granola (optional)

Directions

I start by spooning the Greek yogurt into a serving bowl.
Then, I neatly arrange the pomegranate seeds, strawberries, banana slices, and kiwi slices in rows on top of the yogurt.
I finish by sprinkling chia seeds and either bee pollen or granola over the fruits for added texture and nutrition.
I serve it immediately for the best taste and freshness.

Servings and timing

This recipe serves 1 and takes just 5 minutes to make from start to finish. It’s a perfect quick breakfast or snack that feels both nourishing and indulgent.

Variations

I sometimes swap the Greek yogurt for coconut or almond milk yogurt to make it dairy-free.
When I want a tropical vibe, I replace the banana and strawberries with mango and pineapple.
A drizzle of honey or maple syrup gives a touch of extra sweetness if I’m craving more.
I mix in a spoonful of nut butter or sprinkle crushed nuts for extra protein and healthy fats.

Storage/Reheating

This fruit bowl is best enjoyed fresh. If I need to prep ahead, I store the yogurt and toppings separately in the fridge for up to 1 day. I slice the banana just before serving to keep it from browning. Since it’s a cold dish, there’s no need for reheating.

FAQs

What type of yogurt works best?

I prefer plain Greek yogurt because it’s thick, creamy, and high in protein. However, any type of yogurt—dairy or non-dairy—can work well.

Can I make this fruit bowl ahead of time?

Yes, but I recommend storing the components separately and assembling right before serving to keep everything fresh.

What can I use instead of bee pollen?

If I don’t have bee pollen, I use granola, crushed nuts, or hemp seeds as a crunchy topping.

Is this recipe good for kids?

Absolutely. It’s colorful, naturally sweet, and packed with nutrients, which makes it a hit with kids.

Can I add more toppings?

Definitely. I sometimes add shredded coconut, cacao nibs, or a drizzle of almond butter depending on what I’m in the mood for.

Conclusion

This Yogurt Fruit Bowl with Pomegranate, Kiwi & Banana is my go-to for a fast, flavorful, and wholesome meal or snack. It’s vibrant, satisfying, and endlessly customizable—perfect for when I want something healthy without sacrificing taste.