Name: Grandma's Morning Fruit Bowl
Prep time: 5 min
Total time: 5 min
Ingredients: 400 g thick Greek-style or coconut yogurt (certified GF); 1 tsp raw honey or pure maple syrup; ½ tsp pure vanilla bean paste or extract; ¼ tsp ground cinnamon (try Grandma's Provisions Ceylon Cinnamon & Citrus Blend); 3 fresh figs (halved); 1 kiwifruit (peeled and sliced into rounds); ½ cup fresh or frozen blueberries; 6 fresh cherries (pitted and halved); 3 tbsp pomegranate arils; ½ ripe pear (thinly sliced); ½ lemon (for juice and to serve alongside); Fresh mint leaves (to garnish); Extra drizzle of honey (to serve (optional)); Pinch of ground cinnamon (to finish (optional))

Jump to Recipe Print Recipe

Grandma's Morning Fruit Bowl

Not really a recipe - more of a method. A generous bowl of creamy yogurt piled high with seasonal fruit, the way Grandma always made it: abundant, beautiful, and naturally gluten-free. Once you know the formula, you'll make it from memory every time.

Course Breakfast, Dessert, Snack

Cuisine American, Australian, Greek, Mediterranean

Keyword fresh, gluten free, gluten-free breakfast, fruit bowl, dairy-free option, gluten-free yogurt bowl, allergen-friendly breakfast, healthy breakfast Australia, healthy, quick

Prep Time 5

Total Time 5

Servings

Calories 109kcal

Ingredients

400 g thick Greek-style or coconut yogurt certified GF
1 tsp raw honey or pure maple syrup
½ tsp pure vanilla bean paste or extract
¼ tsp ground cinnamon try Grandma's Provisions Ceylon Cinnamon & Citrus Blend

Fruit

3 fresh figs halved
1 kiwifruit peeled and sliced into rounds
½ cup fresh or frozen blueberries
6 fresh cherries pitted and halved
3 tbsp pomegranate arils
½ ripe pear thinly sliced
½ lemon for juice and to serve alongside

To Finish

Fresh mint leaves to garnish
Extra drizzle of honey to serve (optional)
Pinch of ground cinnamon to finish (optional)

Instructions

Prepare the Base

Combine the yogurt, honey, vanilla, and cinnamon in a bowl. Stir until smooth and fragrant. Taste and adjust sweetness, the base should be delicious on its own before the fruit goes on.

Prep the Fruit

Halve the figs, slice the kiwi into rounds, pit and halve the cherries, and fan the pear into thin ribbons. Squeeze a little lemon juice over the pear slices to keep them bright and add a subtle citrus note.

Build the Bowl

Divide the seasoned yogurt between two wide, shallow bowls, spreading it generously to the edges.
Arrange the larger fruit first: figs cut-side up, kiwi rounds overlapping slightly, pear fanned out. Fill the gaps with blueberries, cherries, and pomegranate arils.

Finish and Serve

Tuck in a few fresh mint leaves. Add a small extra drizzle of honey and a pinch of cinnamon if desired. Place the remaining lemon half alongside for squeezing at the table. Serve immediately.

Notes

DAIRY-FREE: Swap Greek yogurt for a thick coconut or cashew yogurt. Coyo and Cocobella both work beautifully. Ensure it is also certified GF if serving someone with coeliac disease.

GRANDMA'S PROVISIONS TIP: A pinch of our Portuguese Cinnamon & Citrus Blend stirred into the yogurt base adds warmth, spice, and a gentle citrus lift - all in one step.

SEASONAL SWAPS: Use whatever is ripe. Stone fruit (peaches, nectarines, plums) in summer; poached quince or persimmon in autumn; blood orange and mandarin supremes in winter; strawberries and apricots in spring.

ALLERGEN NOTE: Naturally gluten-free. Always verify your yogurt brand is certified GF if serving someone with coeliac disease. Avoid bulk-bin toppings due to cross-contamination risk.

ADD CRUNCH: A small handful of certified GF puffed buckwheat or toasted coconut flakes adds great texture without wheat, oats, or nuts.

Nutrition

Grandma’s Morning Fruit Bowl