Greek Yogurt Bowl with Toasted Seed Granola and Fresh Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek Yogurt Bowl with Toasted Seed Granola and Fresh Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Bowl with Toasted Seed Granola and Fresh Berries

Creamy non-fat Greek yogurt topped with a crunchy blend of toasted pumpkin and sunflower seeds, finished with juicy blueberries and a drizzle of honey.

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NUTRITION

368kcal
Protein
28.7g
Fat
15.9g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

15g Pumpkin Seeds

10g Sunflower Seeds

5g Hemp Hearts

80g Fresh Blueberries

10g Honey

1g Ground Cinnamon

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PREPARATION

  • 1

    Add the pumpkin seeds and sunflower seeds to a small dry skillet over medium heat.

  • 2

    Toast the seeds for 3-4 minutes, stirring frequently, until they are fragrant and lightly golden.

  • 3

    Remove the seeds from the heat and let them cool slightly to maintain their crunch.

  • 4

    Place the non-fat Greek yogurt into a serving bowl and stir in the ground cinnamon.

  • 5

    Wash the blueberries and pat them dry before placing them on top of the yogurt.

  • 6

    Sprinkle the toasted seeds and hemp hearts over the berries.

  • 7

    Finish the bowl with a light drizzle of honey just before serving.

Greek Yogurt Bowl with Toasted Seed Granola and Fresh Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek Yogurt Bowl with Toasted Seed Granola and Fresh Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Bowl with Toasted Seed Granola and Fresh Berries

Creamy non-fat Greek yogurt topped with a crunchy blend of toasted pumpkin and sunflower seeds, finished with juicy blueberries and a drizzle of honey.

NUTRITION

368kcal
Protein
28.7g
Fat
15.9g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

15g Pumpkin Seeds

10g Sunflower Seeds

5g Hemp Hearts

80g Fresh Blueberries

10g Honey

1g Ground Cinnamon

PREPARATION

  • 1

    Add the pumpkin seeds and sunflower seeds to a small dry skillet over medium heat.

  • 2

    Toast the seeds for 3-4 minutes, stirring frequently, until they are fragrant and lightly golden.

  • 3

    Remove the seeds from the heat and let them cool slightly to maintain their crunch.

  • 4

    Place the non-fat Greek yogurt into a serving bowl and stir in the ground cinnamon.

  • 5

    Wash the blueberries and pat them dry before placing them on top of the yogurt.

  • 6

    Sprinkle the toasted seeds and hemp hearts over the berries.

  • 7

    Finish the bowl with a light drizzle of honey just before serving.