Start by peeling the pears and cutting them into small pieces. Add them to a small pot with vanilla extract, honey, a pinch of salt, and lemon juice. Let them simmer over medium heat for 15 to 20 minutes.
While the compote is cooking, combine oats, milk, agave syrup, a pinch of salt, and vanilla extract in a second small pot. Cook over medium heat for 10 to 15 minutes until creamy.
Meanwhile, add dates, a pinch of salt, and pecans to a food processor. Pulse until finely chopped and crumbly.
Cut open a fresh passionfruit and set the pulp aside.
Once the porridge and pear compote are ready, divide the porridge between two bowls, spoon the pear compote on top, and sprinkle with the date-pecan crunch.
Finish by adding the fresh passionfruit on top and enjoy.

Vanilla Yogurt Bowl & Tropical Granola

von Kimberly | März 11, 2025 | BANANA, BREAKFAST, BRUNCH, PASSIONFRUIT, SWEET, UP TO 30 MINUTES, VEGETARIAN, YOGURT

Vanilla Yogurt Bowl & Tropical Granola

March 11, 2024 by Kimberly

Creamy vanilla yogurt meets tropical crunch. Sweet bananas, juicy kiwi, tart passion fruit, and golden granola loaded with chewy dried fruit. It’s fresh, indulgent, and kinda feels like eating breakfast on vacation.

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TOTAL TIME

25 min

SERVES

2 bowls

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

This is the kind of breakfast that makes mornings feel a little fancier than they actually are. Creamy vanilla yogurt, perfectly chilled, topped with fresh banana, kiwi, and passion fruit for that sweet-tart balance, plus a generous spoonful of homemade granola that’s golden, crunchy, and packed with chewy dried fruit. It’s fresh, naturally sweet, and can easily be prepped ahead, ideal for busy mornings or lazy Sundays.

This bowl is best served cold, straight from the fridge. For the perfect bite, get a little bit of everything on your spoon: creamy yogurt, juicy fruit, and crunchy granola. Want to level it up? Drizzle some almond butter on top or add a sprinkle of coconut flakes for an extra tropical twist. If you’re feeling fancy, serve it in a chilled bowl for that extra-refreshing vibe. Morning coffee on the side? Always a good idea.

The granola keeps for weeks in an airtight container, so make a big batch ahead of time. The yogurt and fruit are best assembled fresh, but you can pre-chop the fruit and store it in the fridge for a quick grab-and-go breakfast. Just add everything together when you’re ready to eat!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

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LET’S MAKE A PIECE OF HAPPINESS

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Vanilla Yogurt Bowl & Tropical Granola

Author: Kimberly
Total Time: 25 min
Yield: 2

Print Recipe

Description

RECOMMENDED EQUIPMENT

two small bowls
sharp knife
cutting board

Instructions

First, prepare the tropical granola. You can find the full recipe here. While the granola is baking in the oven, get the other ingredients ready.
In a bowl, mix the yogurt with agave syrup and vanilla extract until well combined.
Slice the banana into thin rounds. Peel the kiwi and cut it into small pieces.
Top the yogurt with the banana slices and kiwi pieces.
Once the granola is done baking, follow the recipe to finish it. Then, add about 2 tablespoons per serving on top of the yogurt and fruit.
Finally, top the bowl with fresh passion fruit and a drizzle of almond butter.

Prep Time: 10 min
Cook Time: 15 min

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Vanilla Porridge with Passionfruit Pear Compote