Here’s a nutritious breakfast that combines so many of my favorite, natural ingredients into one, neat little package. If you like fruity yogurt cups, and you like being in control of your ingredients, and you like to save time…and money, check out my Overnight Fruit Bottom Yogurt Cup recipe. Meal prep and healthy breakfasts have never been easier.
Overnight Fruit Bottom Yogurt Cup
I’ve been making these fruit bottom babies for years…and I’m finally adding my recipe to the yogurt cup revolution that’s all over Pinterest.
There are reasons they’ve become so popular. One, because they rock! Two, because they’re ridiculously easy to make. Three (and the best reason, imo), you are in complete control of your ingredients.
The advantages of do-it-yourself yogurt cups…
1) You control the sugar:
You can leave it out entirely…or add your favorite, natural sweetener like honey, maple syrup, agave nectar, or Stevia, to name a few. I like to skip the added sweeteners and rely on the naturally sweetened fruit for that. But, this recipe is so flexible…you can customize to your family’s liking.
2) You control the fat:
When it comes to yogurt, I use nonfat Greek yogurt for my fruit bottom yogurt cups. But, you guys know I use that stuff for all yogurt, sour cream, and mayo-based recipes. I love the option to choose where I want my daily fat calories to come from…and it’s not from yogurt, because I like to eat it waaayyyy too much.
Of course, you’re welcome to use any yogurt for this recipe. Some people prefer to use a full-fat yogurt…and that’s delish too!
3) You control the cost.
When you purchase pre-made fruit bottom yogurt cups, you’re paying for convenience. When you buy the ingredients and pack them yourself, you spend a little time to save money that adds up over time.
When I make overnight fruit bottom yogurt cupS, I assemble 3-5 for the week. Since I buy my ingredients in bulk, I’m saving money right off the bat with the reduced packaging costs. Also, I make at least two rounds of cups with the bulk ingredients. The strawberries, being fresh, last about a week, and I’ll use the remaining oats, yogurt, blueberries, and chia seeds for other purposes. Over time, this cross-utilization of the other ingredients converts to savings of money and time.
Ingredients I use for this recipe:
- nonfat Greek yogurt
- frozen blueberries
- fresh strawberries
- rolled oats
- chia seeds
Tools I use for this recipe:
You might like these other TKG® breakfast recipes:
If you find yourself making Overnight Fruit Bottom Yogurt Cup, snap it and tag me over on Instagram @thekitchengirl #tkgrecipe.
Cheers to nutritious, quick breakfasts…and always to our health!
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About my recipes: MORE plant, LESS animal...that's my jam.