Superfood Yogurt Bowl

If you have Greek yogurt, oats, chia seeds, and blueberries in one bowl, is it a “superfood?” Regardless, this yogurt bowl feels like eating a bowl of ice cream. It’s one of my favorite breakfasts!

We start by making a quick granola in a pan. This method is super fast and fills the kitchen with a delicious buttery oat smell. Granola can be stored in an airtight container for up to a month, but it never lasts more than a week in our house.

A combination of Greek yogurt and cream cheese gives a delicious cheesecake-like flavor. I like the ratio of 2:1, but you can change it up to your taste. For this recipe, use whipped cream cheese instead of block. It’s a lot easier to whip to a fluffy texture, and convenience is everything in the morning. I like making a big batch of yogurt, cream cheese, and honey for the week. Place it in an airtight container and keep it in the fridge for up to 5 days.

My favorite fruit to mix in is frozen blueberries. I defrost the blueberries until they are slightly soft to the touch but still a bit frozen. I started doing this because I didn’t want my youngest to choke on the hard blueberries. But then I fell in love with the yogurt+cream cheese mixture turning light purple from blueberry juice. The pretty color brightens ups my day.

Superfood Yogurt Bowl

If you have Greek yogurt, oats, chia seeds, and blueberries in one bowl, is it a "superfood?" Regardless, this yogurt bowl feels like eating a bowl of ice cream. It's one of my favorite breakfasts!

Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Author whiteblankspace


  • 4 tbsp unsalted butter
  • 1 cup old-fashioned rolled oats
  • 2 tbsp chia seeds
  • honey to taste
  • 1 tbsp vanilla extract
  • 1 cup frozen blueberries
  • 4 oz whipped cream cheese
  • 1 cup 8 oz Greek yogurt


  1. Heat a skillet over medium heat and melt butter.
  2. Add oats to the skillet and stir to coat with butter.
  3. When oats start to brown, add chia seeds, honey, and vanilla extract. Cook while stirring until oats turn lightly golden brown.
  4. Spread granola on parchment paper and let it cool down while making the yogurt mix.
  5. If cream cheese is hard and cold, soften it by microwaving it on low power. Most microwave has a defrosting setting.
  6. Defrost blueberries by microwaving them on low power until they are slightly thawed. There will be some juice from the blueberries while the blueberries still have some firmness.
  7. In a bowl, lightly whip cream cheese using a fork. Mix in Greek yogurt, blueberries, and honey to taste.
  8. Once the oats are cooled down, they turn stiff like cookie crumbs. Break them apart with your fingers. Top them on the yogurt mix and enjoy.

Let’s Test Out This Recipe

I am happy to have an eager recipe tester, Kalya, on board, who tried out this recipe and shared her feedback. Kayla is a rookie home cook, understandably, still attending high school. I’m excited to have Kalya’s feedback, as I’m sure some of the readers here are also just learning to cook. I hope you find this section helpful and relatable.

Kayla: “With the beginning of a new year, this recipe is a great way to start incorporating more fruits into your meals! After eating a lot of heavy and oily food throughout the week, eating this was very refreshing. This yogurt bowl is perfect for a simple and sweet breakfast. The refreshing fruits combined with the yogurt and granola made a morning meal that was just right. I enjoyed this recipe because you can never go wrong! It’s also very customizable so you could add various toppings to accommodate your taste. 

I added a frozen fruit mix of strawberries, blackberries, raspberries, and blueberries for some variety. Although fresh fruits are delicious, frozen fruits have their advantages, like convenience. Using frozen fruit can be easier to incorporate into other meals throughout the week, whether it be with smoothies or desserts. Next, is the base!

For the base, the cream cheese flavor was a little too much for me and if I were to make this again, I would probably add around 2 oz of cream cheese instead. But I have to say, the cream cheese went well with the granola. I also ended up using block cream cheese and then whipping it instead of using already whipped cream cheese. This led to a chunkier texture so I would recommend mixing the cream cheese and yogurt well, possibly with a blender. After the base, I have to talk about the granola!

After making the bowl, I have to say, I loved the granola the most. This granola is definitely worth making! It’s crunch went perfectly with the yogurt and the honey on top completed the whole bowl. I especially liked the subtle hint of vanilla from the vanilla extract and the chia seeds that added that extra crunch. You can also refrigerate the granola for later use. I ended up saving some for the next day and it still tasted great. 

This recipe was energizing and filling so I would recommend making yogurt bowls even in between meals. Other toppings you could add are nuts, peanut butter, coconut flakes, and anything else that you would like!”

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