Strawberries + shortcake-inspired granola + creamy vanilla yogurt. This strawberry shortcake yogurt bowl is breakfast, snack, and dessert goals!
Strawberry Shortcake Yogurt Bowls
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Yasssss. I have been obsessed with sigis since I went to Iceland last year, came home and Siggi’s is the closest you can get to Icelandic skyrr. The granola is sooo good and honestly, this was just as delicious as something way less healthy. Can’t wait to have it again for breakfast.
Lindsay Ellen O'Dell
This recipe is sponsored by siggi’s ♡
Pop quiz: what is…
- high in protein,
- lower in sugar,
- creamy on a whole other level,
- desserty, yet snack-able in all the right ways,
- and nutritious enough to eat for breakfast?
Answer: Strawberry Shortcake Yogurt Bowls!
Yeah, I just kind of made that concept up, but if you think about it, it totally works – we have the juicy strawberries, we have the cookie-esque shortcake flavor in more nutritious granola form, and we have a creaminess that rivals the most luscious whipped cream of all time thanks to the beauty of siggi’s triple cream vanilla yogurt.
Hello, summer treat! Hello, breakfast all week! Hello, siggi’s Icelandic Skyr for life!
In real life, it is very easy for me to talk about my love for siggi’s because I have been hard-core craving dairy these last few months (something about those first trimester calcium needs? I don’t know, just yum). The beauty of those yogurt cravings is that it has led to the opportunity for mass amounts of yogurt consumption. And truly, siggi’s is top notch.
This is the good stuff, so let’s start there.
This yogurt is creamy and rich like none other! It’s a perfect snack because it kind of tastes like ice cream except without the icky-feeling sugar bomb. It’s naturally high in protein, made with simple ingredients, and lower in sugar, which I really, really love because I am eating a lot of it. If you should find yourself wanting a lower fat version, there are so many options to choose from that are equally as lower-sugar and wonderful. But if you like to go creamy-dream-team on your snacks (AND I DO), the triple cream yogurt is where you need to be.
Without a doubt, siggi’s makes a great standalone snack in the summer – cold, creamy, nutritionally feel-good.
But sometimes, the Creamy likes to invite the Crunch to the party. Know what I mean?
So here’s the deal – the only real work in this “recipe” aka winning snack concept is making the granola. And even that part is less about work and more about just giving yourself a gift in the form of a big huge jar of fresh, toasty granola with all those crunchy caramelized bits that will make your house smell amazing.
To start:
See all that goodness? It is sweetened with a little bit of real maple syrup, and the magic bonus ingredients are a thick pinch of salt, a heavy-handed pour of vanilla extract, and good sprinkling of turbinado sugar – all of which I like to add for the caramelized / salty-sweet / shortcake flavor effect.
Okay, so now we mix. And eat a little. Raw granola, don’t care.
And bake.
You’re basically done.
At this point, you grab your siggi’s of choice – again, preferably triple cream vanilla because IT TASTES LIKE ACTUAL CREAM and I swear it is the unicorn of all yogurts, but any siggi’s will do because they are all made with simple ingredients and – this is key – not a lot of sugar. Did I mention that already?
You put some of that yummy, caramelized shortcakey yogurt into a bowl and swirl your creamy yogurt on top and crown the whole thing with a generous heap of juicy fresh strawberries.
Boom. Strawberry Shortcake Yogurt Bowl.
You are set. Summer snackage at its finest.
Goodbye I need to go eat this right now.
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Strawberry Shortcake Yogurt Bowls
- Total Time: 50 minutes
- Yield: 12 servings 1x
Description
Strawberries + shortcake-inspired granola + creamy vanilla yogurt. This strawberry shortcake yogurt bowl is breakfast, snack, and dessert goals!
Ingredients
Units
Scale
Shortcake Granola:
- 3 cups rolled oats
- 1 cup sliced almonds
- 1 cup unsweetened coconut flakes, chopped
- 1 cup pecans, chopped
- 1 1/2 teaspoons kosher salt (the coarse kind – use 1 teaspoon if using table salt)
- 1/2 cup olive oil
- 1/2 cup pure maple syrup
- 1 1/2 teaspoons vanilla
- 3–4 tablespoons turbinado sugar
Yogurt Bowl Toppers:
- Fresh strawberries + a pinch of sugar
- siggi’s triple cream vanilla yogurt
Instructions
- Granola: Preheat oven to 350 degrees. Mix everything + two tablespoons of the turbinado sugar. Spread on a large nonstick baking sheet (easier if it has raised edges). Bake for 20 minutes. Stir, and bake for another 20 minutes. Remove and toss with remaining turbinado sugar. Allow to cool and crunchify right on the pan.
- Strawberries: Cut into small pieces. Mash them just a little bit with a fork to get them kinda juicy-like. Add another little spoonful of white or raw sugar. Voila – macerated strawberries.
- Bowls: Serve the siggi’s yogurt in a bowl with a bunch of granola and spoon strawberries over the top. IT’S SO YUMMY.
Notes
If your oven runs hot, you may want to preheat it to 350 and then decrease the heat to 325 or 300 when you actually put the granola in. The goal is to get a nice amount of browning on the coconut flakes and nuts without burning it.
Granola recipe serves about 12 (about 1/2 cup per serving).
Keep your macerated strawberries in the fridge for a few days for quick and easy strawberry shortcake yogurt bowl assembly when the craving strikes!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Snack
- Cuisine: American
Keywords: strawberry shortcake yogurt bowls, yogurt bowls, strawberry shortcake granola
Thank you to siggi’s for sponsoring this recipe’s deliciousness.
One More Thing!
This recipe is part of our easy no-bake desserts page. Check it out!
May 17, 2018
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
Did you make a recipe? Tag @pinchofyum on Instagram so we can find you!
I ❤️ siggi’s – and triple cream is the best! I’ll sometimes pick up the chocolate triple cream for a dessert!
That sounds amazing!
This is just the best idea ever. Strawberry shortcake is one of my favorite desserts, but my version is totally not healthy LOL! I love having the option for a lighter, healthier version, especially as we get ready for swimsuit season 🙂
For sure! Hope you enjoy it!
That yogurt concoction looks so yummy! I’ve never tried Siggi’s before- that must change.
It is sooo yummy! Definitely gotta try!
Ohmygod! Did you say ‘first trimester calcium cravings’?!
Did I miss a post?!
If so, congratulations! If not, please, please ignore me xD
Oh and yum, yes please!
Could you eat this for every meal? Haha! I am loving this recipe! YUM!!
We wholeheartedly approve of that. 🙂
This looks amazing!!
Thanks, Reme! 🙂
I love strawberry shortcake/strawberry pie, etc. I LOVE making and eating homemade granola. And I LOVE siggi’s. This is just the best!! 🙂
So glad to hear that, Brittany! 🙂
I love the use of strawberry,fantastic recipe.
Simple and awesome …detailed, point to point and seems yum as always. Thanks a ton for the share.
I ate yogurt every day of my first trimester and a lot of my second trimester. Out with the usual snack and in withe the yogurt! Mostly Siggis pumpkin spice, coconut and strawberry rhubarb and lemon and lime chobani.
I like the protein, at least a good dose, and the custom granola mix with relatively little sugars, nice change for my morning routine, thank you!
Thanks for the comment, Sabrina! 🙂
I love Siggi’s yogurt. Your recipe looks awesome. Our local strawberries should be coming in real soon. I know what I will be making. 🙂
Yes! Hope you enjoy it!
I’m a big fan of Siggi’s Triple Cream Yogurt. This recipe sounds easy and delicious, I’ll definitely be trying this dish.
Hope you enjoy it, Brenda!
Looks really yummy
Yummy!!I made this and added a bit of cinnamon. Totally delish!
Glad to hear that, Stacy! 🙂
I made a cheater version of this tonight with KIND dark chocolate granola. Sooo yummy! You’re right, this yogurt is really creamy and delicious!
Yum! Glad you enjoyed it!
Do you use raw nuts or roasted nuts for this recipe? Also, how long will this granola last for in an air-tight jar? Looks delicious!
Raw nuts!
And when peach/nectarine season arrives there’s another delicious treat in store.
Yasssss. I have been obsessed with sigis since I went to Iceland last year, came home and Siggi’s is the closest you can get to Icelandic skyrr. The granola is sooo good and honestly, this was just as delicious as something way less healthy. Can’t wait to have it again for breakfast.
So glad to hear that, Lindsay! It is the BEST!
I sadly can’t find the siggi’ s triple cream yogurt, but I did make the granola. I cut the recipe in half and subbed brown sugar for turbinado and it is the best granola I’ve tried yet (and I’ve tried alot!). I’ve been snacking on it by the handful. I was worried that the olive oil would be overpowering, but I can’t even tell olive oil was used. Thanks for this recipe 🙂
Glad you enjoyed it, Christina! If you haven’t already, you can check out siggi’s product locator here: https://siggis.com/locations/
Delicious, easy, healthy enough to not feel bad about it! Pretty sure my husband is addicted to the granola.
So glad to hear that! 🙂
this is now on my to do list. must be yummy
I made this for breakfast this morning and it was delicious! I felt like I was eating dessert for breakfast!
I did make a few changes, just for personal preference: I used half evoo and half avocado oil so it was a little more neutral. I couldn’t find siggi’s triple cream, so I used their whole milk vanilla. I also added about a half teaspoon of cinnamon and half teaspoon of almond extract to my granola.
I need to go put the granola in a container asap so that I stop taking a handful every time I walk through the kitchen…
Glad you enjoyed it, Michelle!
Loved the recipe! I did notice though that the granola was close to burning after the first 20 minutes in the oven so just be sure to keep a close eye on it!
Agree on watching the granola in the oven. Ours burned to be ineadible at 350, but we made it again at 275 and it was perfect. Everyone loved it and the kids want the granola tomorow for breakfast.
This is my new favorite granola recipe! Ive always used coconut oil and was skeptical of using olive oil. But it turned out so good! I baked it for 5 min instead of 20 on the second round of baking. It would have definitely burned to a crisp if I had left it in the full 20.
So glad you enjoyed the granola, Lia!