Tropical Greek Yogurt Breakfast Bowl

This colorful breakfast bowl is plentiful in vitamin C, protein and fiber. The quick, microwaved guava-apricot compote can be made ahead and refrigerated. Look for 100 percent guava juice - it's a magical fruit that's loaded with vitamin C, potassium and folate.
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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Inactive: 10 min
  • Cook: 5 min
  • Yield: 1 breakfast bowl
  • Nutrition Info
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1/4 cup 100 percent guava or orange juice (no sugar added)

4 dried apricots, diced

1 cup 2 percent Greek yogurt

1/2 medium pink grapefruit, cut into segments

One 4-ounce cup mandarin oranges in 100 percent fruit juice, strained

1/4 cup bran flakes cereal

2 tablespoons toasted or raw pistachios, roughly chopped


  1. Put the guava juice and apricots in a small bowl, and cover. Microwave until the apricots are tender and the juice reduces to a lighter syrup, 1 to 2 minutes. Let cool to room temperature, stirring occasionally to help cool faster.
  2. Put the yogurt in a cereal bowl. Spoon the apricot-guava compote into the center. Arrange the grapefruit, mandarin oranges, cereal and pistachios in neat piles or rows around the compote. Then take a photo!

Cook’s Note

Orange juice is a great substitute for guava in this recipe, but the total nutrition of the breakfast bowl will alter slightly: Carbohydrates: 56 g, Fiber: 6 g, Sugar: 42 g.