Berry & cucumber yogurt bowl with chia crunch
- 2 cups plain Greek yogurt (or plant-based yogurt for vegan option)
- 1 cup mixed summer berries (blueberries, strawberries, raspberries)
- ½ cucumber, finely diced (adds hydration and crunch)
- 2 tablespoon chia seeds
- 2 tablespoon rolled oats (lightly toasted for texture)
- 1 tablespoon honey or maple syrup (optional, for sweetness)
- Fresh mint leaves for garnish
- In a small bowl, mix chia seeds with ½ cup water. Let sit for 10 minutes until they form a gel.
- Divide yogurt into two bowls.
- Top each bowl with berries, diced cucumber, and a spoonful of chia gel.
- Sprinkle toasted oats over the top for crunch.
- Drizzle with honey or maple syrup if desired.
- Garnish with fresh mint leaves.
Why it works for summer:
- Hydrating: cucumber and berries are high in water content.
- Cooling: yogurt provides a refreshing base.
- Nutritious: chia seeds add omega‑3s and fibre, oats give slow-release energy, and berries deliver antioxidants.
- Quick & versatile: can be prepared in minutes, with ingredients swapped depending on what’s fresh and seasonal.
See our ‘lifestyle-Hopewood’s recipe for wellbeing’ for more recipes.
