Winter Fruit Yogurt Bowls with Gingerbread Granola

16 20 408
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 12
Winter Fruit Yogurt Bowls with Gingerbread Granola
Health Highlights


1 1/2 cup Rolled oats, dry (Granola)
1/2 cup Hazelnuts (roughly chopped; Granola)
1/2 tsp Ginger, ground (Granola)
1/4 tsp Cinnamon (Granola)
1 dash Ground cloves (Granola)
1 dash Nutmeg, ground (Granola)
1/4 tsp Salt (Granola)
2 tbsp Butter, unsalted (Granola)
2 tbsp Maple syrup (Granola)
1 tbsp Molasses (Granola)
1/2 cup Candied ginger, uncrystallized (roughly chopped; Granola)
1/2 cup Dark chocolate (roughly chopped; Granola)
9 cup Greek yogurt, plain, 2% M.F.
3 cup Grapefruit (pink or red) (peeled and segmented pink)
3 persimmon(s) Persimmon, Japanese (sliced)
3 cup seeds Pomegranate seeds


  1. In a dry non-stick skillet over medium heat, combine the oats, hazelnuts, spices and salt. Cook, stirring constantly, until the mixture is fragrant and toasty, about 2-3 minutes. Add the butter, maple syrup and molasses and cook for about 2 minutes more, stirring constantly to make sure everything is evenly coated and doesn’t burn. Remove the skillet from the heat. Transfer the granola to a parchment paper-lined baking sheet to cool. Once fully cooled, stir in the candied ginger and dark chocolate. The granola can be used immediately, or stored in an airtight container for up to 1 week.
  2. To assemble 1 breakfast bowl, add 3/4 cup yogurt and 1/4 cup of grapefruit, 1/4 cup of persimmon, and 1/4 cup of pomegranate to your bowls. Top with 1/4 cup of the granola. Enjoy immediately.

Nutrition Facts

Per Portion

Calories 408
Calories from fat 129
Calories from saturated fat 53
Total Fat 14.3 g
Saturated Fat 5.9 g
Trans Fat 0.4 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 5.4 g
Cholesterol 16.6 mg
Sodium 149 mg
Potassium 722 mg
Total Carbohydrate 53 g
Dietary Fiber 8.9 g
Sugars 30 g
Protein 21.6 g

Dietary servings

Per Portion

Fruit 1.2
Grain 0.4
Meat Alternative 0.2
Milk Alternative 1.0

Energy sources


Meal Type(s)