These easy make-ahead breakfast yogurt fruit cups with home-made fruit compote are perfect for grab-and-go breakfasts on busy mornings.
Ingredients needed
- Fruit. I used strawberries, blueberries, mango and pineapple but peaches, cherries, plums, raspberries, apples and pears will also work well. I used fresh fruit but frozen fruit works just as well.
- Sugar. Feel free to substitute with a sweetener of your choice.
- Lemon juice.
- Yogurt. I use full fat Greek yogurt.
Benefits of yogurt:
- Yogurt is rich in calcium which is crucial for good bone and teeth health. It’s also been found that eating foods high in calcium can signal the body to produce less cortisol (the body’s main stress hormone).
- Yogurt is packed with protein.
- Most yogurt (check the packaging to be sure) has added probiotic cultures which promote good gut health which not only regulates digestion but also strengthens your immune system.
- Yogurt is also high in Vit B12, Vit B2 (Riboflavin) and phosphorus. These vitamins help keep your blood cells healthy, are needed for growth and good overall health and the phosphorus works with the calcium to build strong bones and teeth.
How to make easy breakfast yogurt fruit cups
- Make the fruit sauces: Start by using any seasonal fruit you can find (stone fruit, tropical fruit, berries, apples and pears all work incredibly well) to make the compote you serve with the yogurt. For every cup of fruit, I added a tablespoon of sweetener and a teaspoon of lemon juice or lime juice. You can use any sweetener of your choice. Honey, maple syrup, Xylitol, Stevia (although the amounts will have to be adjusted by quite a bit if you choose to use stevia) or sugar can all be used. Cook the fruit down with the sweetener and acid of your choice until thickened then allow to cool.
- Assemble the yogurt fruit cups: Layer the compote with yogurt in glass pots/jars with lids. Store in the fridge for up to 5 days. The compote can be stored covered in the fridge on its own for up to 2 weeks.
How much fruit should I eat a day?
We’ve all heard that we should be eating “five-a-day” when it comes to fruit and vegetables. But what does that actually mean? A serving of fruit or vegetables is roughly 80 grams or almost 3 ounces. For fruit or vegetables that can be measured in cups, a cup is considered a serving. 2 servings of fruit and 3 servings of vegetables is the general recommendation.
Easy breakfast recipes
- Creamy pineapple and strawberry breakfast smoothies
- Healthy blueberry muffins
- Make-ahead freezer breakfast sandwiches
- Tropical smoothie breakfast popsicles
Easy breakfast yogurt and fruit cups
These easy make-ahead breakfast yogurt cups with home-made fruit compote are perfect for grab-and-go breakfasts on busy mornings.
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Servings: 8 (The serving size given is for one type of fruit compote served with yogurt.)
Calories: 101kcal
Ingredients
For the mango-pineapple compote
- 1 cup pineapple chopped
- 1 cup mango chopped
- 2 tbsp sweetener of your choice
- 2 tsp lime juice
For the strawberry compote
- 2 cups strawberries quartered
- 1 tbsp sweetener of your choice
- 1 tsp lemon juice
- 1 tsp vanilla extract
For the blueberry compote
- 2 cups blueberries I used frozen
- 1 tbsp sweetener of your choice
- 1 tsp lemon juice
For the yogurt cups
- 3 cups Greek yogurt
Instructions
- To make the compote, simply place the fruit, sweetener and lemon/lime juice (and vanilla if you're making the strawberry compote) in a saucepan and bring to a simmer. Simmer for 10-15 minutes or until the fruit has broken down and the compote has thickened slightly. Keep in mind that it will continue to thicken as it cools.
- Remove the compote from the heat and allow to cool.
- Layer with the Greek yogurt in sealable jars/containers and place in the fridge for up to 5 days.
Nutrition
Serving: 1yogurt and fruit cup | Calories: 101kcal | Carbohydrates: 17g | Protein: 8g | Cholesterol: 3mg | Sodium: 28mg | Potassium: 246mg | Fiber: 2g | Sugar: 12g | Vitamin A: 255IU | Vitamin C: 43mg | Calcium: 95mg | Iron: 0.4mg
Hi, Thanks for this. Do i need to freeze the yoghurt blue berry compote before eating.
This is for those of us that get cold easily. So, I try to eat foods that are lukewarm as much as possible.
Not at all, you can eat it straight from cooking if you prefer.
Lovely idea! Are there any other things to use except a jar?
You could assemble in small bowls or even tea cups if you’re entertaining.
Does the compote freeze well?
Yes, it freezes very well! You could even use frozen fruit for it as well.
I’m sorry I can not find the serving size. How much yogurt and fruit per jar?
It really depends on the size of jar you use. If you use a 1 cup jar measure I would say around 2/3 cup yogurt and 1/3 cup fruit per jar.
I’m going to make these for Team meeting for Michigan Pilgrimage. I saw where you got the jars, are they 4oz jars? I need 50/60 of the jars but thought I would use them again.
Supe delish, healthy and easy to take on the go! Thank you ?
Yay! So happy you liked them Tanya!
These look so delicious and I love your cute jars! I’d love to top these with homemade granola 🙂
Homemade granola would be so perfect on these. Thanks Laura!
Love this. Now I have no excuse to not have a healthy breakfast ever day.
Yes! Easy healthy breakfasts for all!
Fantastic recipe. It’s the perfect “take-out” breakfast and so healthy. Made the blueberry version and added some maple syrup and it actually tasted like pancakes.
So happy to hear that. Love the addition of maple syrup!
Made all three versions today for breakfast for the week ahead and I love all of them. The mango one is so delicious though. Great recipe!
Wow! You’re a superstar! So glad you liked all the flavors and yes, that mango compote is delectable.
Such a fabulously easy breakfast idea for the kids (and parents!). LOVE that mango-pineapple compote!
Thanks Mary Ann. That mango compote is such a goodie.
Great recipe and use for fruit in season. Where did you get those beautiful jars?
They are Consol yogurt jars I bought from their factory shop.
but where did you get those jars???
From Consol. 🙂