Sweet raspberries + fresh basil = a flavor combo you didn’t know you needed.
Hey there!
Let’s talk about this Raspberry Basil Yogurt Bowl. I know—basil in yogurt? But trust me. This combo is a total surprise in the best way.
You get that sweet-tart raspberry burst with a pop of fresh basil that makes everything feel fancier than it really is.
It’s fast, fresh, and feels like a café breakfast… but takes like 5 minutes in your own kitchen.
What You’ll Need
- 1 cup plain Greek yogurt (full fat or 2%)
- ½ cup fresh raspberries
- 1 tsp finely chopped fresh basil
- 1 tbsp honey (plus more to drizzle)
- ¼ cup granola (your favorite kind)
- Optional: a small pinch of sea salt
Why I Love This Recipe
Okay, here’s the deal. I stumbled on this combo while trying to use up leftover basil one summer. Tossed some into my yogurt on a whim, and WOW. It’s now one of my favorite 5-minute breakfasts or snacks.
- Fast. We’re talking under 10 minutes start to finish.
- Refreshing. Great on warm days or when you want something light.
- Surprisingly fancy. Looks gourmet but takes zero effort.
- Great way to use fresh herbs before they go bad.
🍽 Makes: 1 serving
⏱️ Ready in: 5–7 minutes
🔢 Macros (per serving, estimated):
- Calories: 280
- Protein: 15g
- Carbs: 30g
- Fat: 12g
- Fiber: 4g
- Sugar: 16g
Why This Recipe Works (Quick Science)
- Greek Yogurt = protein + creamy texture: Gives you that satisfying base.
- Raspberries = tart and sweet: Adds brightness.
- Basil = aromatic oils: Brings unexpected depth and contrast.
- Honey = smooth sweetness: Rounds it all out.
- Granola = crunch: For texture and balance.
🛑 Common Mistakes
- Using too much basil. It’s strong! Stick to a small amount, finely chopped.
- Over-mixing the bowl. Swirl gently to keep the textures distinct.
- Using sour or underripe berries. Go for fresh and sweet raspberries.
What to Serve With It
- A slice of sourdough toast with butter
- A soft-boiled egg for some extra protein
- A hot cup of green tea or a matcha latte
Tools You’ll Need
- Small mixing bowl
- Spoon
- Knife and cutting board (for the basil)
- Small measuring spoons
- Serving bowl
Substitutions and Variations
- Swap raspberries for strawberries or blueberries
- Use maple syrup instead of honey
- Try lemon zest instead of basil for a citrus twist
- Add chia seeds or hemp hearts for extra crunch
Make Ahead Tips
This bowl is best fresh. But you can prep the basil and wash the berries the night before. Keep everything separate and assemble in the morning.
🍽 Step-by-Step Instructions
Step 1: Add Greek yogurt to your bowl
Spoon 1 cup of Greek yogurt into your serving bowl.
Step 2: Add raspberries
Gently place ½ cup fresh raspberries on top of the yogurt.
Step 3: Add chopped basil
Sprinkle 1 tsp of finely chopped fresh basil evenly over the berries and yogurt.
Step 4: Drizzle honey
Drizzle 1 tbsp of honey over the top. Use a spoon or honey dipper.
Step 5: Add granola
Sprinkle ¼ cup granola over the top for crunch.
Step 6: Optional – Finish with a pinch of sea salt
Add just a tiny pinch of flaky sea salt for balance (optional, but highly recommended!).
Step 7: Serve and enjoy!
Your Raspberry Basil Yogurt Bowl is ready. Eat it right away!
🧊 Leftovers & Storage
This one’s best eaten fresh. If you have to store it, leave out the granola until just before serving to keep it crunchy. Keep the bowl covered in the fridge for up to 24 hours.
FAQ
Can I use dried basil?
Nope. Dried basil won’t give the same bright flavor. Stick to fresh.
Can I make this dairy-free?
Absolutely! Use a plant-based Greek-style yogurt (like coconut or almond).
Can I use frozen raspberries?
You can, but they’ll be softer and juicier—maybe better for stirring in than topping.
Ready to Try It?
This one’s simple, but oh-so-satisfying. If you make it, I’d love to hear how it went! Drop a comment below with your thoughts, swaps, or questions—I’m all ears. 🫶
