Greek Yogurt Bowl With Peanut Butter

Overhead shot of a white bowl of a peanut butter bowl topped with peanut butter, berries, and granola.

5 from 7 votes

Greek Yogurt Bowl With Peanut Butter

Creamy, nutty, and lightly sweet, this Greek yogurt bowl with peanut butter is one of my favorite ways to build a quick and protein-packed meal without cooking. I use Greek yogurt, peanut butter, and fresh fruit to create a bowl rich in nutrients, healthy fats, and a variety of textures. It takes just 15 minutes to prepare and will change the way you approach breakfast.

Prep Time15

Total Time15

Course: Breakfast, Brunch, Snack

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings:

Calories: 161kcal

Author: Anjali Shah

Equipment

Ingredients

Yogurt Bowl

1 cup Plain Low Fat Greek Yogurt
1 tbsp Plain Low Fat Greek Yogurt
2 tbsp Powdered peanut butter
2 tsp Creamy peanut butter
2 tsp Stevia extract or monk fruit sweetener more or less to taste

Toppings

Strawberries, Raspberries, Banana, Peanut Butter, Cacao Nibs, Granola, Puffed Quinoa

Instructions

Mix the Greek yogurt with powdered peanut butter, creamy peanut butter and stevia until smooth and combined.
Spread the yogurt into the bottom of a bowl.
Top with your favorite toppings. I used cacao nibs, banana, peanut butter and puffed quinoa.

Video

https://youtu.be/1rQ13jo76QI

Notes

My #1 Secret Tip for this Greek yogurt bowl with peanut butter recipe is to mix the powdered peanut butter into the yogurt first before adding regular peanut butter. I do this since powdered peanut butter blends in quickly and creates a smooth base, while adding regular peanut butter too early can leave small clumps, which are harder to break down.
Adjust consistency: If the yogurt mixture seems too thick, I add 1-2 tablespoons of milk to loosen it without diluting the flavor.
Use ripe fruit: Ripe bananas and berries work best, as their natural sweetness counteracts the slight tang in the Greek yogurt.
Taste before sweetening: I mix everything first, then gradually add the sweetener, since different yogurts vary in tanginess.
Strain yogurt: If my base seems thinner than I want, I strain the Greek yogurt through cheesecloth for 20 minutes before mixing. This draws out the extra whey and leaves me with a thicker, creamier yogurt, which holds toppings better.
Take note of temperature: I take the yogurt out of the fridge 5 minutes before assembling. Very cold yogurt is stiffer and harder to stir to a smooth consistency.

Nutrition