Name: Greek Yogurt Chia Crunch & Toasted Almond Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 bowls
Ingredients: — For the clusters —; 1/2 cup (120 ml) sliced almonds; 1/4 cup (60 ml) hemp seeds; 2 tablespoons (30 ml) chia seeds; 2 tablespoons (30 ml) pumpkin seeds; 2 tablespoons (30 ml) honey, for the clusters; 1 large egg white; 1/4 teaspoon (1.3 ml) ground cinnamon; — For the bowls —; 3 cups (720 ml) plain Greek yogurt; 1 1/2 cups (360 ml) mixed berries; 1 tablespoon (15 ml) honey, for drizzling

Greek Yogurt Chia Crunch & Toasted Almond Bowl

Greek yogurt with homemade chia-hemp-almond clusters, berries and honey.

By the Bowlyra kitchen Updated November 11, 2026

Prep

10 min

Cook

20 min

Total

30 min

Makes

4 bowls

Protein

~18 gestimate per serving

The crunchy clusters are a quick homemade granola made from seeds and almonds instead of oats, bound with a little honey and egg white. They keep for a week, so breakfast takes a minute.

Why this recipe works

Egg white binds the seeds into crisp clusters without much sugar or oil. Seeds and almonds add healthy fats and extra protein.

Ingredient notes

A 3/4-cup serving of plain Greek yogurt typically contains 15 to 18 grams of protein; check your brand's label.

Common mistakes

Spreading the mixture too thick, which keeps it chewy.
Over-baking until bitter.

What to serve with it

A pinch of flaky salt on the clusters.

Meal prep

Clusters keep 1 week at room temperature; assemble bowls daily.

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Cooking tips

Cool the clusters fully before breaking; they crisp as they cool. Store clusters in an airtight jar.

Swaps and variations

Use Icelandic skyr for even more protein. Use maple syrup.

Storing and reheating

Keep clusters airtight up to 1 week. Refrigerate yogurt.

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