Fruit on the Bottom Yogurt Cups

DIY Fruit on the Bottom Yogurt Cups are a convenient grab and go breakfast or snack. Easy to make and delicious to eat, this make-ahead breakfast recipe is made with Greek yogurt and frozen berries. Combine yogurt and granola for satisfying crunch, or top with quinoa to add even more protein.

three glass jars with berries and yogurt on a grey background

Due to circumstances completely beyond my control (bonkers loud construction noise) I’ve found myself in the unusual (for me) position of grabbing breakfast in a local café several times of late. This cafe has a very delicious – but, oh my gosh, so sugary – fruit on the bottom yogurt cup that I’ve tended to reach for each time.

It’s some sort of fruit preserves on the bottom, sweetened yogurt in the middle, and a crunchy granola that practically glistens with sugar on the top. It’s delicious, but it’s just too much.

A few days of these overly sweet and shamefully overpriced café yogurt cups did yield a positive result, however, since it reminded me of these easy and delicious DIY Fruit on the Bottom Yogurt Cups that I used to make on the reg.

a glass jar of yoghurt and a white bowl of frozen berries on a grey background

What goes into homemade Fruit on the Bottom Yogurt Cups?

This is one of those “recipes” that really has no business being on a food blog, but I’m going to hit you with it anyways. I hope you’re sitting down for this one, because you’re going to need some:

  • Yogurt –> My preference is for thick, full-fat yogurt, but you do you.
  • Fruit –> Choose your favourite. It goes on the bottom.

Wait, are these yogurt cups or yoghurt cups?

Depends where you live! Americans, you’re having yogurt cups and Brits, you’re having yoghurt cups. They’re the same thing, but the H adds a bit of extra fiber… no, just kidding.

(I had to train my Canadian fingers to type the word yogurt without the H because I realized that more people were searching for yogurt than yoghurt. I have sold my soul. Now you know. Can we just make some fruit on the bottom yogurt cups already?!)

frozen berries in glass jars and a jar of yogurt on a grey background with a white tea towel to the side

How do you make fruit on the bottom yogurt cups?

You’re going to want to start with a jar of some sort. I love these Weck jars for keeping in my frige at home, but if I was packing these to work I would want a jar with a more secure lid, like these little Ball jars.

You can also repurpose a jar from something else. Whenever I splurge on my favourite fancy French jam I always save the jars for overnight oats and fruit on the bottom yogurt cups.

Once you’ve got your jars sorted, add a layer of your fruit of choice to the bottom. Top with yogurt and you’re good to go!

What’s the best kind of yogurt for these cups?

Totally up to you, but I do recommend you use a thick and creamy (and satisfying!) full fat Greek yogurt or another Balkan-style yogurt. If you can get your hands on some Icelandic skyr, that would also be delightful here. In general I prefer something that’s full fat, with a good amount of protein, and that doesn’t contain any weird thickeners.

What kind of fruit works best?

My preference – especially if I’m making these in advance – is to use frozen berries. I love how they thaw and get all juicy and you get a real jammy fruit on the bottom thing going on without added sugar.

If you’re going to make and eat these yogurt cups right away, use whatever fruit you like. If you’re planning to make them in advance, I think frozen berries work best. Here are some suggestions for you:

  • Frozen blueberries (my personal fave)
  • Chopped fresh strawberries
  • Chopped banana (use right away)
  • Chopped kiwi fruit
  • Fresh raspberries
  • Chopped prunes
  • Passionfruit
  • Diced mango
  • A spoonful of strawberry jam

overhead photo of frozen berries in the bottom of glass jars and a glass container of greek yogurt in the background

Should we discuss toppings?

We totally should.

DIY Fruit on the Bottom Yogurt Cups are delicious and satisfying with just fruit and yogurt, however, if you want to spruce things up a bit or make a more satisfying meal, add crunch, or add more protein, the toppings are where it’s at.

Yogurt and granola is a match made in heaven. I love topping my yogurt with this Coconut Banana Granola, which is my current favourite. I’ve also been known to top my yogurt with cooked quinoa. Yes, quinoa! If you’re looking to add a bit more protein to your breakfast this is a great way to do it.

Pro tip: if you’re making your yogurt cups in advance, you can pre-top with quinoa, but I recommend adding granola at the last minute otherwise it will get soggy.

Can I made my yogurt cups in advance?

You sure can! DIY Fruit on the Bottom Yogurt Cups are a great make ahead breakfast or snack. Line up your jars and make a bunch on Sunday, and depending on the type of fruit you choose they’ll last you several days in the fridge.

homemade fruit on the bottom yogurt cups topped with granola and quinoa

Fruit on the Bottom Yogurt Cups

DIY Fruit on the Bottom Yogurt Cups are a convenient grab and go breakfast or snack. Easy to make and delicious to eat, this make-ahead breakfast recipe is made with Greek yogurt and frozen berries. Combine yogurt and granola for satisfying crunch, or top with quinoa to add even more protein. 

Course Breakfast
Cuisine American
Keyword Fruit, Yogurt
Prep Time 5 minutes
Total Time 5 minutes
Servings 1
Calories 109 kcal
Author Katie Trant

Ingredients

  • 1/4 cup frozen blueberries or fruit of your choice
  • 3/4 cup Greek yogurt
  • quinoa, granola, or chopped nuts optional toppings

Instructions

  1. Add frozen berries (or other fruit) to the bottom of a glass jar.

  2. Top with yoghurt.

  3. Put a lid on the jar and place in the fridge until you're ready to eat. 

  4. Serve with toppings (quinoa, granola, chopped nuts) if desired.

Recipe Notes

  • Nutrition values are an estimate only.
  • Nutrition calculation was done without any toppings.
Nutrition Facts
Fruit on the Bottom Yogurt Cups
Amount Per Serving
Calories 109
% Daily Value*
Cholesterol 7mg 2%
Sodium 54mg 2%
Potassium 211mg 6%
Total Carbohydrates 10g 3%
Sugars 8g
Protein 15g 30%
Vitamin C 4.3%
Calcium 16.5%
* Percent Daily Values are based on a 2000 calorie diet.

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This recipe was originally published Sept 17, 2015. It was retested, rephotographed, and updated April 30, 2019.

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Comments

  1. Claire says

    April 30, 2019 at 2:34 pm

    I’ve been making this as an afternoon snack for years. We do fat free greek yogurt with frozen blueberries on top. I make them on Sunday for the whole week and they last well all week (and beyond). The blueberries melt and release all their juicy juice and sweeten up the yogurt just enough. I add a tablespoon of flax seeds in the morning before I go to work for some extra nutrition. They also thicken up the juice a little bit.

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