These fruit and yogurt cups have been a real lifesaver lately! They are so easy to make, and I love the convenience of having pre-made breakfasts all ready-to-go in the fridge. Picture creamy Greek Yogurt, topped with a homemade Triple Berry Sauce, with a sprinkling of Maple Cinnamon Granola and you’ll see why I just can’t get enough of these! The light cinnamon pairs so well with the berry sauce, that I think I’ve found my ideal breakfast! Greek Yogurt is packed with protein and so is the granola, so it makes for a very filling breakfast, lunch, or post-workout snack.
To store them in the fridge, I don’t actually top them with the granola right away. I found these great mini jars with plastic lids that work super well for mini snacks and dressing containers. They fit between 1/4 – 1/3 cup of granola which is perfect for my husband, and more than enough for me!
Speaking of portion sizes, I pack these 2 different ways before refrigerating them – about 1/2 cup yogurt: 1/2 cup berry sauce: to 1/4 cup granola for my husband, and about 1/4 cup yogurt : 1/4 cup berry sauce: 2 tablespoons of granola for me. He works construction and I sit at a desk, so you get the idea – whatever works for your appetite!
Homemade berry sauce is so simple to make, but even so I find myself always looking for shortcuts. My favorite way to save time is the old stand-by ‘cook once and eat twice’. It’s super easy to double the recipe for the berry sauce and freeze half of it for another week. Freezing the sauce does make for a thinner consistency, but neither one of us seemed to mind.
Once your berry sauce has completely cooled, portion the yogurt into jars followed by the fruit sauce.
Tip: Whenever I make something like this during the work week, it’s a 2-day process because I don’t have time to wait for the berry sauce to cool. So I make the sauce while I’m making dinner one night, refrigerate it until the next day when I assemble the fruit and yogurt cups.
Here we are all prepped and ready to go – fruit and yogurt cups ready for the refrigerator and mini containers of granola on the side for best crispiness!
When you’re ready to eat these beauties, simply top with the granola and enjoy!
- 1 Tablespoon tapioca powder (also called starch)
- ¼ cup pure maple syrup
- ½ cup water
- 1 -10 ounce package each - frozen blueberries, raspberries, and blackberries for a total of 30 ounces of berries
- 32 ounces or 1 quart Greek Yogurt or Coconut yogurt of your choice for Paleo and Vegan
- Homemade Cinnamon Maple Granola
- To make the triple berry fruit sauce, combine the tapioca powder and the maple syrup together in the bottom of a medium-sized saucepan. When the tapioca is completely dissolved, add the water and each package of berries to the pan. Stir to combine.
- Place the pan over medium high heat and stir constantly until the sauce comes to a boil. Once the sauce comes to a boil, remove it from the heat, cover, and place it in the refrigerator to cool completely.
- Once the sauce is completely cooled, you're ready to make the fruit and yogurt cups.
- Start by lining up your containers, I like to use pint sized jars with plastic lids. Portion the yogurt into each container, I use the measurements on the side of the jars to save time. ¼ of a cup is the 2 ounce line and ½ cup is the line between the 2 and the 6 ounce mark.
- Top the yogurt with the berry sauce - ½ cup will measure up to the 1 cup line on the side of the jar when you top the yogurt with berry sauce.
- Place a lid on each finished container and refrigerate until you're ready to eat them. They will last in the refrigerator for 1 week.
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