Blueberry Breakfast Salad (Print Version)

Blueberries, creamy Greek yogurt, and crunchy granola for a light, energizing breakfast bowl.

# What You'll 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 (gluten-free if preferred)

07 - 2 tablespoons chopped walnuts or pecans (optional)

08 - 1 tablespoon chia seeds (optional)

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

10 - Fresh mint leaves, for garnish

01 - Place blueberries, strawberries, banana, and grapes in a large mixing bowl and gently toss to combine.

02 - Divide the prepared fruit mixture equally into two serving bowls.

03 - Spoon Greek yogurt or chosen alternative either alongside the fruit or drizzled on top.

04 - Sprinkle granola and nuts, if using, evenly over each serving.

05 - Finish with a drizzle of honey or maple syrup, then scatter chia seeds and fresh mint leaves before serving.

01 -

You get to start your day with bursts of flavor and color that feel secretly decadent.
I still marvel at how energized and satisfied I feel after a bowl—no mid-morning crash in sight.

02 -

If you add the granola too early, it can get soggy; always wait until the very last moment.
One day I swapped in flavored yogurt and realized it overwhelmed the fruit—plain or very lightly sweetened works best.

03 -

I learned the hard way not to skip drying the fruit—excess water dilutes the delicious creamy textures.
The secret handshake: use the smallest mint leaves for garnish—their aroma is punchier and they look gorgeous.