Easy breakfast yogurt and fruit cups

These easy make-ahead breakfast yogurt fruit cups with home-made fruit compote are perfect for grab-and-go breakfasts on busy mornings.

Easy breakfast yogurt fruit pots

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.

Strawberry and yogurt breakfast cups

Benefits of yogurt:

  1. 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).
  2. Yogurt is packed with protein. 
  3. 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.
  4. 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.

Blueberry breakfast yogurt cups

How to make easy breakfast yogurt fruit cups

  1. 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.
  2. 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 tropical breakfast yogurt cups

Easy breakfast recipes

  1. Creamy pineapple and strawberry breakfast smoothies
  2. Healthy blueberry muffins
  3. Breakfast Cookies
  4. Make-ahead freezer breakfast sandwiches
  5. Tropical smoothie breakfast popsicles
Easy breakfast yogurt fruit pots

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.
4.81 from 26 votes
Print Pin Rate
Course: Breakfast, Gluten free, Healthy, Healthy snack, Snack, Vegetarian
Cuisine: American
Keyword: easy breakfast, fruit cups, healthy breakfast
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Calories: 101kcal
Author: Alida Ryder
Servings: 8 (The serving size given is for one type of fruit compote served with yogurt.)


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


  • 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. 


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

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  1. 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.

  2. 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.

  3. 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.

  4. 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!