Greek Yogurt Power Bowls
320 calories · 25 g protein · Breakfast
Prep time
5 min
Cook time
0 min
Servings
4
Calories
320 per serving
This is the five-minute breakfast for people who have already given up on cooking before work. One cup of nonfat Greek yogurt anchors each jar at 25 grams of protein, and everything else is a layer you build in order. Four jars, five minutes, done.
The key is keeping the crunchy things crunchy. If you like toasted oats and almonds on top, pack them in a small separate bag and add them at your desk. Frozen berries work exactly as well as fresh and cost about half as much.
Ingredients
- nonfat plain Greek yogurt4 cups (920 g)
- vanilla extract1 tsp (5 ml)
- raspberries1 cup (140 g)
- blueberries1 cup (150 g)
- rolled oats, toasted1/2 cup (45 g)
- sliced almonds1/4 cup (35 g)
- honey4 tsp (20 g)
- chia seeds1 tbsp (7 g)
Directions
- 1
Stir the vanilla into the Greek yogurt.
- 2
Divide the yogurt among four 12-ounce jars, about 1 cup each.
- 3
Toast the oats in a dry skillet over medium heat for 3 to 4 minutes, until they smell nutty, then cool 5 minutes.
- 4
Layer the berries, oats, almonds, and chia over the yogurt and drizzle each jar with 1 tsp honey.
- 5
Seal and refrigerate up to 4 days; keep the oats and almonds in a separate small bag if you want crunch.
Developed and kitchen-tested by The Meal Prep Plans Team — every recipe is cooked in a real Sunday batch-cook before it is published.
Nutrition (approximate)
320
Calories
25 g
Protein
37 g
Carbs
8 g
Fat
Nutrition values are approximate and calculated per serving.
Tips
- ✓Use 2% Greek yogurt for a creamier bowl — it adds about 3 g fat per serving.
- ✓Swap honey for a zero-calorie sweetener if you are watching added sugar.
- ✓A tablespoon of peanut butter adds 4 g of protein and makes it feel like dessert.
