Tropical Greek Yogurt Breakfast Bowl

  • From Cooking Channel
Total Time:
25 min
10 min
Inactive Prep:
10 min
5 min
1 breakfast bowl


  • 1/4 cup 100 percent guava or orange juice (no sugar added)
  • 4 dried apricots, diced
  • 1 cup 2 percent Greek yogurt
  • 1/2 medium pink grapefruit, cut into segments
  • One 4-ounce cup mandarin oranges in 100 percent fruit juice, strained
  • 1/4 cup bran flakes cereal
  • 2 tablespoons toasted or raw pistachios, roughly chopped


Put the guava juice and apricots in a small bowl, and cover. Microwave until the apricots are tender and the juice reduces to a light syrup, 1 to 2 minutes. Let cool to room temperature, stirring occasionally to help cool faster.

Put the yogurt in a cereal bowl. Spoon the apricot-guava compote into the center. Arrange the grapefruit, mandarin oranges, cereal and pistachios in neat piles or rows around the compote. Then take a photo!

Per serving (1 bowl): Calories: 370; Fat: 8 g (Saturated: 3.5 g); Cholesterol: 15 mg; Sodium: 160 mg; Carbohydrate: 57 g; Fiber: 7 g; Protein: 24 g; Sugar: 44 g

Cook's Note: Orange juice is a great substitute for guava in this recipe, but the total nutrition of the breakfast bowl will alter slightly: Carbohydrates: 56 g, Fiber: 6 g, Sugar: 42 g.