Cooking is all about taking risks, big or small. I took a little bit of a risk with this (let’s be honest, there’s nothing too groundbreaking about the ingredients/process), but nonetheless, I’m pretty proud of this concoction. It was the best way to break in my new mason jars, plus the ingredients are really easy to keep on hand: any kind of fruit, Greek yogurt, granola, and graham crackers. Greek yogurt is key so things don’t get too soggy. I’m calling it breakfast pie because it’s sort of the breakfast version of a “normal” pie…the yogurt = whipped cream, crushed graham crackers = crust minus the butter.
Like many of my recipes, there are a lot of approximations here. It’s honestly pretty hard to screw up, and I love how you can use whatever fruit you have at the time. I made another version with donut peaches (so, so good!) and think strawberries would also be amaze. One tip though: eat it soon after you make it, because the moisture from the yogurt starts to make the graham crackers a little soggy. No big deal, but it’s optimal when they’re crunchy! This is the perfect thing to throw together before work if you eat breakfast at your desk, and it makes for a great afternoon snack (just take the graham cracks + granola in plastic bag and add it to the top when you’re ready to eat!) Hope you enjoy!
Fruit + Yogurt Breakfast Pie
Makes 1 serving
– approximately 1/2 cup graham crackers (approximately three
– approximately 1 cup of fruit (I slices up cherries)
– approximately 3/4 cup Greek yogurt (I used Greek Gods Honey-flavored)
– 1 teaspoon granola
– 1 16oz mason jar
Add graham crackers to mason jar and crush into small pieces with spoon or fork. Add fruit. Top with yogurt and sprinkle with granola. Told ya — easy peasy!
Photos by Monica Dutia for Cake & Lilies