I’m constantly looking for ways to streamline healthy eating in our house. One thing I’ve learned about myself is if it ain’t easy, I’m probably not going to follow through. That’s why I’m such a big fan of single-serving yogurts. They are super easy to meal prep and are a great grab-and-go breakfast or snack. Plus, they’re tasty and full of healthy fats, protein, and probiotics.
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Why should I make my own yogurt with fruit on the bottom?
Unfortunately, there are also quite a few things that I don’t love about single serving yogurts. I really hate all the waste they create. We try to reuse our leftover yogurt containers wherever possible (and recycle if we can’t reuse), but that’s still generating way more waste than I feel comfortable with. I also don’t love the price. If you hit a good sale, you can maybe get organic yogurt for $1 per single-serving container (which averages around 6 ounces). By making my own yogurt from organic milk, I can get a full gallon of yogurt for about $5. A gallon at single serving prices=$21. That’s a hefty savings when you eat as much yogurt as we do.
What kind of container works best for this yogurt with fruit?
We use four-ounce and eight-ounce jelly jars, depending on how big we want the servings to be. They are glass, reusable, and hold the perfect portion size. You can usually find a set of 12 jars with lids at your local hardware store, supermarket, or grocery store for a reasonable price.
What fruit should I use?
For the fruit-on-the-bottom part, you’ll make a lightly-sweet fruit-chia syrup concoction (kind of like a fruit compote) that not only looks great in the jars, but adds tons of flavor, antioxidants, and omega-3s. We’ve made it with:
- Blueberries
- Strawberries
- Raspberries
- Cherries
- Peaches
- Apples and cinnamon
You’ll find a recipe below that will work for most fruits, and feel free to adjust it and tweak it to make it your own. I like mine on the less sweet end of things to let the taste of fruit really shine, so if you’re into sweeter yogurts, I’d up the sugar content.
What kind of yogurt do I need?
On top, I just put my plain regular yogurt, but this also works well with homemade coconut yogurt. Making your own yogurt is so easy and cheap!
But if you aren’t into making your own yogurt, you can just as easily buy the large tubs of whatever yogurt you prefer and follow the same process. You’ll still be saving money over buying the single-serving versions.
Happy food prepping!
Homemade Fruit on the Bottom Yogurts - Syrup
Homemade yogurt with fruit on the bottom is an easy, inexpensive way to get a nutritious snack or breakfast. Learn how to make this perfect meal prep breakfast!
Ingredients
- 1 1/2 cups fresh fruit or frozen fruit
- 3 tablespoons chia seeds
- 1/2 cup water
- 2-4 tablespoons honey or maple syrup
- 48 ounces plain yogurt (regular or Greek yogurt)
Instructions
- Combine all ingredients except yogurt in a medium saucepan over medium heat. Bring to a boil, reduce heat, and simmer until sauce is thickened, stirring occasionally.
- Spoon the fruit syrup into the bottom of each jar—use 2 tablespoons for four-ounce jars, or a quarter cup for eight-ounce jars.
- Top off the container with a layer of yogurt and seal. Store in the fridge until use.
Notes
Nutrition Information:
Yield: 12 Serving Size: 1 4-ounce jarAmount Per Serving: Calories: 131Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 81mgCarbohydrates: 21gFiber: 2gSugar: 18gProtein: 7g
At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.
Want more meal prep breakfast ideas?
- One Bowl Vegan Blueberry Muffins
- Egg Muffin Cups (delicious little egg bites!)
- Chocolate Peanut Butter Overnight Oats
- Strawberry Cheesecake Overnight Oats
