Fruit Yogurt Bowl with Cinnamon Sourdough Croutons
Turn a few slices of sourdough into cinnamon croutons for a plain-yogurt breakfast bowl with berries, banana and optional walnuts.
These little sourdough croutons bring a toast-like crunch to a yogurt bowl. Cut them small enough to share a spoon with the fruit, and add them at the table so they do not soften before breakfast.
A plain yogurt base lets ripe fruit supply most of the sweetness. Whole-grain sourdough, fruit and a few nuts make this a Mediterranean-inspired breakfast combination without needing a granola topping.
Fruit Yogurt Bowl with Cinnamon Sourdough Croutons
- Makes
- 2 breakfast bowls
- Prep · estimate
- 15 min
- Cook · estimate
- 15 min
- Total · estimate
- 30 min
Ingredients
- 80 g whole-grain sourdough, cut into 1.5 cm / ⅝ inch cubes
- 2 tsp (10 ml) olive oil
- ½ tsp ground cinnamon
- 400 g plain Greek yogurt, preferably low-fat
- 100 g strawberries, hulled and sliced
- 50 g blueberries
- 25 g raspberries
- 75 g peeled banana, sliced just before serving
- 15 g chopped unsalted walnuts, optional
- 1 tsp (7 g) honey, optional, for both bowls
Method
Heat the oven
Heat a conventional oven to 190°C/375°F, or a fan oven to 170°C. Line a small baking sheet. Rinse and dry the berries, then slice the strawberries while the oven heats.
Season the bread cubes
Toss the sourdough cubes with the olive oil and cinnamon until lightly coated. Spread them in one layer with a little space between pieces.
Bake until crisp
Bake for 10–14 minutes, turning after 6 minutes. They are ready when golden at the edges and dry on the outside. Smaller or drier cubes may finish sooner. Cool on the tray for about 5 minutes; warm croutons soften the yogurt.
Build the bowls
Slice the banana and divide the yogurt between two bowls. Add the fruit, then half the croutons to each. Finish with the optional walnuts and honey and eat straight away.
Developed for home use; not kitchen-tested by Sourdough Bench. Times are estimates; use the doneness cues in the steps.
Small things that help
- Use yesterday's loaf
- Slightly dry bread cuts into tidy cubes and works well here. Use sound bread only; do not use a loaf with mold.
- Look for crispness, not dark color
- Cinnamon makes it harder to judge browning. Pick up a cube with tongs and check the edges; turn the tray if one side is coloring faster.
- Pack the crunch separately
- For a breakfast to take with you, put the croutons in their own dry container and keep the yogurt bowl chilled. Combine just before eating.
Make it your own
- Change the fruit
- Use 250 g total of whichever prepared fruit you enjoy: peach slices, pear cubes or a mix of berries. Drain thawed frozen fruit before adding it.
- Try cardamom
- Replace the cinnamon with ¼ tsp ground cardamom for a different aroma. Keep the bread cubes otherwise the same.
- Choose a dairy-free bowl
- Replace the Greek yogurt with the same weight of plain, unsweetened plant-based yogurt. Thickness varies, so choose a spoonable version.
Make ahead & storage
Keep fruit and yogurt chilled at 4°C/40°F or below; refrigerate within 2 hours, or 1 hour above 32°C/90°F. Store cooled croutons separately in a dry airtight container and use the next day for best texture. Follow the yogurt label.
Dietary notes
Mediterranean diet ingredients
Fruit, whole grains, olive oil and optional nuts echo the plant-focused ingredients used in a Mediterranean diet. Use plain yogurt and decide whether the fruit needs the optional honey.
Allergens and substitutions
This version contains wheat and milk, plus nuts if used. A plant-based yogurt changes the ingredient profile; check its label and the bread label rather than assuming the finished bowl is free from particular allergens.
Before you start
Can I use the croutons in a low-GI diet?
The finished bowl has no measured GI. Bread choice and serving size matter; toasting does not by itself certify a food as low GI. Use tested product information when a specific GI rating is important to you.
Can I make the croutons in a pan?
Yes. Use a wide skillet over medium-low heat and turn the coated cubes frequently for about 8–12 minutes, until crisp. Add the cinnamon during the final minute to reduce scorching, then cool before serving.
Will ordinary plain yogurt work?
Yes. The croutons will sink into a thinner yogurt more quickly, so keep them separate until you are ready to eat. You do not need to strain the yogurt for a bowl.
Sources & inspiration
- American Heart Association: What is the Mediterranean diet?
Background for the ingredient-pattern note. This is an original Sourdough Bench recipe concept, not an AHA recipe.
- University of Sydney: Glycemic index FAQs
Background for the distinction between GI testing and portion size; this bowl has not been GI tested.
- FDA: Are you storing food safely?
Cold storage and handling guidance for perishable ingredients.
Recipe writing and serving illustrations are created for Sourdough Bench. Inspiration credits identify the source of an idea; they do not imply that another author tested this recipe. How we publish.
