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.

I wish I was one of those people. You know the type (maybe you even are the type). The type of person who jumps out of bed in the morning before their alarm even goes off. They have endless energy in the morning and they get so much done. Meanwhile, my alarm goes off and I cry a little on the inside. And the biggest reason for my dismay? Trying to get my kids to decide on the SAME thing to eat for breakfast that isn’t sugary cereal. But then the idea for these breakfast yogurt cups came to me and you guys, they have made my mornings SO much better.

I am always wondering how to get more fruit and vegetables into my kids and since they aren’t big eaters first thing in the morning, I’m always trying to find recipes that they can eat in a few bites that will offer maximum amount of nutrition before they had off to school. Shop-bought yoghurt pots are always a good idea but they are so full of sugar and that’s when I thought, why not just make my own? (duh!)

I decided to make three different flavors (that way the kids feel like they have more choice and it’s not much more work for me). Strawberries are just coming into season here so I made a fresh strawberry compote that 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 cups

It couldn’t be easier. You can use pretty much any fruit (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/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 and you’re done.

I just let the compote cool before layering with the yogurt in glass pots/jars with lids and I’m done. They last for up to 5 days in the fridge and have honestly changed our mornings. Hooray for easy breakfast yogurt pots!

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4.89 from 9 votes

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.

Course Breakfast, Gluten free, Healthy, Healthy snack, Snack, Vegetarian

Cuisine American

Keyword easy breakfast, healthy breakfast, yogurt cups

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 8

Calories 101kcal

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

Calories: 101kcal | Carbohydrates: 17g | Protein: 8g | Cholesterol: 3mg | Sodium: 28mg | Potassium: 246mg | Fiber: 2g | Sugar: 12g | Vitamin A: 5.1% | Vitamin C: 52.1% | Calcium: 9.5% | Iron: 2.2%

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