If you’ve been looking for a reason to use those fresh summer strawberries sitting in your fridge — here’s a really good one. 🍓
Some breakfasts just make you feel good from the very first spoonful, and this Strawberry Kiwi Yogurt Bowl is one of those. One morning this summer I decided to slow down and make something pretty for breakfast — really take the time with it — and now I don’t think I can go back. There’s something about making your breakfast look café-worthy, even on a Tuesday, that feels like the ultimate form of self care. Simple ingredients, something genuinely nourishing, and the intentionality to actually sit down and savor every bite. That’s what I want my summer mornings to look like.
And the bowl itself?
Creamy vanilla Greek yogurt layered with fresh strawberries and kiwi — a serious Vitamin C duo — toasted coconut flakes for that subtle satisfying crunch, pistachios for healthy fats and staying power, and a peanut butter drizzle that ties it all together and makes every single bite taste like a treat.
It’s loaded with protein, Vitamin C, and healthy fats, and it keeps me full all morning. You can make it any time of year with whatever fresh fruit you love — but right now, in June, with strawberries at their peak? This is the one. Beautiful, fast, and secretly really good for you. That’s my kind of breakfast.
Ingredients
Serves 1
- 1 cup vanilla Greek yogurt
- ½ cup fresh strawberries, hulled and sliced
- 1 kiwi, peeled and sliced into rounds
- 2 tablespoons large flake toasted coconut flakes (affiliate link)
- 2 tablespoons shelled pistachios, roughly chopped
- 1–2 tablespoons natural peanut butter, warmed slightly to drizzle
- Optional: 1 scoop unflavored protein powder, stirred into the yogurt before assembling
Method
- Start with the yogurt base. Spoon the vanilla Greek yogurt into a bowl and smooth it out gently with the back of your spoon. If you’re adding protein powder, stir it into the yogurt before it goes in the bowl — unflavored blends in without changing the taste at all.
- Prep your fruit. Hull and slice the strawberries. Peel and slice the kiwi into rounds.
- Layer the toppings. Arrange the strawberries and kiwi over the yogurt. Scatter the toasted coconut flakes and pistachios on top.
- Drizzle the peanut butter. If your PB is thick, microwave it for 10–15 seconds to loosen it up, then drizzle it over the bowl.
- Eat it while it’s fresh — Enjoy!
P.S. If you’re a peanut butter breakfast person — and we are — our PB&J Oatmeal is the cozy, cold-weather version of this same energy.
Strawberry Kiwi Yogurt Bowl with Toasted Coconut & Pistachios
Ingredients
- 1 cup vanilla Greek yogurt (or plain if you prefer)
- 1/2 cup fresh strawberries hulled and sliced
- 1 kiwi peeled and sliced into rounds
- 2 tbsp large toasted coconut chips
- 1 tbsp natural peanut butter warmed slightly
Optional
- 1 scoop protein powder unflavored or vanilla if using plain yogurt
Instructions
- Spoon yogurt into a wide shallow bowl and smooth with the back of a spoon. If using protein powder, stir it in now.
- Hull and slice strawberries. Peel and slice kiwi into rounds.
- Arrange strawberries and kiwi over the yogurt. Scatter coconut flakes and pistachios on top.
- Warm peanut butter for 10–15 seconds if needed, then drizzle over the bowl.
- Serve immediately.
Video
Notes
Ingredient Notes
Strawberries — June is the window in New England and it is absolutely worth treating it like one. Local strawberries picked at peak ripeness are sweeter, more fragrant, and packed with so much more Vitamin C than anything shipped in out of season. They’re also loaded with antioxidants and fiber — which means this bowl is quietly doing a lot more for you than it lets on. Making this outside of strawberry season? Fresh store-bought works beautifully too — just taste as you go and let the ripeness guide you.
Kiwi — Did you know one kiwi actually delivers more Vitamin C than an orange? Paired with the strawberries, this bowl becomes one of the most nutrient-dense breakfasts you can pull together in under ten minutes — and it doesn’t taste like it’s trying at all. The flavor is bright and slightly tart, which plays so beautifully against the creaminess of the yogurt.
Vanilla Greek yogurt — Full-fat is what gives this bowl its creamy, almost indulgent base and I wouldn’t change it. Greek yogurt is high in protein, which is a big part of why this breakfast keeps you genuinely full well into the morning. The vanilla does all the sweetening — you really don’t need anything extra on top.
Protein powder (optional) — Want to make this even more satiating? One scoop of unflavored protein powder stirred into the yogurt before assembling is completely undetectable — no chalky taste, no texture change, just extra staying power. If you’re using plain yogurt instead of vanilla, a scoop of vanilla protein powder handles both the flavor and the boost in one step. I recently tried Wellious Almond Protein Powder and loved it — there’s a vanilla and unflavored version. (affiliate)
Toasted coconut chips — Large chips are everything here. The texture is completely different from shredded coconut — lighter, slightly crisp, with a subtle crunch that makes every single bite a little more interesting. I use Terrasoul Superfood Organic Large Coconut Chips, which come ready to use straight from the bag. So good. (affiliate)
Pistachios — Shelled and unsalted is what you want. Beyond the beautiful color and crunch they add, pistachios bring healthy fats and a little extra protein to the bowl — another reason this breakfast holds you over the way it does. A rough chop keeps the texture interesting without making them disappear into the yogurt.
Peanut butter — This is the detail that takes the whole bowl from breakfast to something that genuinely feels like a treat. Natural, runny-style PB drizzles best — warm it for 10–15 seconds if it needs loosening. The healthy fats slow digestion and add real staying power, which is the difference between a breakfast that keeps you full until lunch and one that just doesn’t.
Storage Notes
This bowl is best assembled and eaten right away — the coconut loses its crunch quickly once it hits the yogurt. If you want to prep ahead, keep all the components separate and assemble fresh in the morning. Sliced strawberries and kiwi will keep in an airtight container in the fridge for up to 24 hours.
Sweetener Notes
The vanilla Greek yogurt provides all the sweetness this bowl needs — it’s one of my favorite things about it. If you’re working with plain Greek yogurt instead, a small drizzle of honey stirred in is all it takes. 🍈
More Quick Breakfasts
- Cherry Berry Antioxidant Smoothie — Bright, creamy, and bursting with antioxidants, another refreshing and healthy summer “treat”!
- Almond Energy Balls — The perfect mid-morning snack alongside this bowl. Make a batch on Sunday and thank yourself all week.
Summer mornings and no-cook breakfasts were truly made for each other — and this bowl is my proof. It takes about ten minutes, it uses the best strawberries of the season while they’re here, and it keeps me full in a way that feels almost unfair for something this simple and beautiful. If you try it, I would love to hear what you think! Drop a comment below or tag me on Instagram @healthyhoneydew — I love seeing your bowls. 🍓🍈
