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Berry-Yogurt Protein Bowls

Berry-Yogurt Protein Bowls
SnacksAmerican⏱ 10 minServes 4EasyGluten-freeEgg-freeVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 4 cups plain nonfat Greek yogurt
  • ¼ cup sweetener (e.g. honey, maple syrup, agave)
  • ¼ tsp ground cinnamon
  • 4 cups fresh or frozen berries (one type or a combination; e.g blueberries, sliced or chopped strawberries, raspberries, blackberries), thawed if frozen unless making ahead, divided
  • 4 tbsp (¼ cup) hemp hearts (hulled hemp seeds), divided
  • 4 tbsp (¼ cup) flax meal (ground flaxseed), divided

Method

  1. In a medium mixing bowl, stir together the yogurt, selected sweetener, and cinnamon.
  2. Divide the yogurt mixture between four individual serving bowls or storage containers (about 1 cup each).
  3. Top each serving with 1 cup of the berries, 1 tablespoon of the hemp hearts, and 1 tablespoon of the flax meal.
  4. Serve right away, or chill before serving if desired.

These protein bowls will keep in the refrigerator for up to 7 days. Chopped or sliced toasted nuts can be substituted for the hemp seeds and/or flax meal.

Recipe source: U.S. Department of Veterans Affairs Nutrition and Food Services · Public domain (U.S. Government work) · VA Nutrition and Food Services · Reformatted from PDF; ingredient quantities parsed
Photo: Photo from the VA recipe card PDF by U.S. Department of Veterans Affairs (Public domain (U.S. Government work)) · source