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.

I am always wondering how to get more fruit and vegetables into my kids. They aren’t big eaters first thing in the morning so I try to find recipes that will offer max nutrition in small amounts. The fewer bites, the better. Store-bought yogurt is always convenient except that they are so full of sugar and additives. That’s why these homemade yogurt and fruit cups are so great. You know exactly what is going into them and they are ridiculously easy to make.

I decided to make three different flavors and I could honestly not choose my favorite. The fresh strawberry compote is actually so good, I could eat it by the spoonful. I used frozen blueberries to make a deeply dark purple compote and some frozen mango and pineapple I had in the freezer to make a tropical compote flavored with lime. Layered with thick Greek-style yogurt, these easy breakfast yogurt cups are the perfect grab-and-go breakfast for busy weekday mornings. They also make excellent after-school snacks and are great as an easy, guilt-free dessert. Because in case you didn’t already know, yogurt is a powerhouse of goodness.

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.

How to make easy breakfast yogurt fruit cups

Start by using any seasonal fruit you can find (stone fruit, berries, mangoes, 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.

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

1. Creamy pineapple and strawberry breakfast smoothies
2. Healthy blueberry muffins
3. Make-ahead freezer breakfast sandwiches
4. Chai-spiced oatmeal with caramelized apples
5. Tropical smoothie breakfast popsicles
6. Creamy mushroom toast

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.

4.92 from 12 votes

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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

Servings: 8 (The serving size given is for one type of fruit compote served with yogurt.)

Calories: 101

Author: Alida Ryder

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

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