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.
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Hands up if you love a make-ahead breakfast recipe 🙋🏻♀️
Whether it's a savory Vegetarian Breakfast Sandwich or a sweet little jar of Apple Cinnamon Overnight Oats, a Vegetarian Breakfast Burrito or a batch of Frozen Smoothie Packs, I am all about make ahead breakfasts that help to streamline my mornings.
These easy and delicious DIY Fruit on the Bottom Yogurt Cups are one of my favourites, and they're sooooo easy to make. But before we get started be sure to check out our list of 16 Vegetarian Breakfast Recipes You Can Make Ahead.
What goes into this recipe?
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.
All you need in the equipment department is something to put them in.
You can also repurpose a jar from something else. Whenever I splurge on my favourite fancy French jam I always save the jars for this kind of thing.
How do you make fruit on the bottom yogurt cups?
Step 1: You're going to want to start with a jar of some sort.
Step 2: 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 this recipe?
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)
- Frozen strawberries (related: freezing strawberries)
- Chopped fresh strawberries
- Chopped banana (use right away)
- Chopped kiwi fruit
- Fresh raspberries
- Chopped prunes
- Diced mango
- A spoonful of strawberry chia jam
- Unsweetened Applesauce
- Cinnamon Roasted Apples
- Instant Pot Apple Butter
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.
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.
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.
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.
Other recipes you might enjoy:
Fruit on the Bottom Yogurt Cups
- ¼ cup frozen blueberries or fruit of your choice
- ¾ cup Greek yogurt
- quinoa, granola, or chopped nuts optional toppings
- Add frozen berries (or other fruit) to the bottom of a glass jar.
- Top with yoghurt.
- Put a lid on the jar and place in the fridge until you're ready to eat.
- Serve with toppings (quinoa, granola, chopped nuts) if desired.
- Nutrition values are an estimate only.
- Nutrition calculation was done without any toppings.
This recipe was originally published Sept 17, 2015. It was retested, rephotographed, and updated April 30, 2019. Most recently updated April 22, 2021.