This light Mediterranean-style breakfast features creamy, slightly tangy labneh (strained yogurt) paired with crunchy honey granola and vibrant fresh fruit. Perfect for anyone wanting a healthy, filling breakfast that's still light on the stomach and a feast for the eyes. This savory-sweet-fresh combination is a beloved breakfast staple along the Mediterranean coast, from Greece to the Middle East.
🧂 Ingredients
🍽️ Servings: 2
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams plain full-fat yogurt
- 1/4 tsp fine salt
- 150 grams instant oats
- 50 grams chopped almonds
- 2 tbsp pumpkin seeds
- 4 tbsp honey
- 2 tbsp olive oil
- 1/2 tsp ground cinnamon
- 100 grams fresh strawberries
- 1 banana
- 1 kiwi
- 3 tbsp pomegranate seeds (optional)
- to taste fresh mint leaves, for garnish
🛒 Products You Might Need
Vinino 2 Pack Mini Silicone Loaf Pans with Metal Reinforced Frame, 8-Cavity
Meat Slicer Machine for Home, 200W Food Slicer with Two 7.5" Blades
$129.99
Ninja Air Fryer Pro, 5 Qt, 4-in-1, Grey, AF141
$81.99
Chefman Air Fryer 8 Qt | TurboFry® 4-in-1 with 450°F Hi-Fry Option for Crispier Results | Bake, Dehydrate, Frozen | XL Nonstick Dishwasher-Safe Basket | Stainless Steel
$79.99
* Affiliate links — you can help support KulinerBDG by shopping through them
👩🍳 Instructions
- 1 Make the labneh: place the plain yogurt over a fine sieve lined with a clean cloth or paper towel, set over a bowl. Sprinkle in a little salt and stir well.
- 2 Refrigerate for at least 8 hours, or overnight, so the whey drains off and the yogurt thickens into creamy labneh with a texture similar to cream cheese.
- 3 While waiting, make the granola: preheat the oven to 320°F (160°C). Combine the oats, chopped almonds, and pumpkin seeds in a large bowl.
- 4 Pour the honey, olive oil, and ground cinnamon over the oat mixture, and stir until everything is evenly coated.
- 5 Spread the granola mixture evenly on a baking sheet lined with parchment paper. Bake for 15-20 minutes, stirring occasionally so it cooks evenly and doesn't burn.
- 6 Remove the granola and let it cool at room temperature so it becomes crunchy (the granola will get even crispier as it cools).
- 7 Wash all the fruit thoroughly. Cut the strawberries in half, and thinly slice the banana and kiwi.
- 8 Take the finished labneh out of the cloth and transfer it to a serving bowl. Drizzle a little olive oil on top if you like.
- 9 Arrange the labneh on a plate or in a bowl, sprinkle granola to taste around it, then top with the fresh fruit.
- 10 Sprinkle with pomegranate seeds and mint leaves for a fresh finishing touch. Your Mediterranean breakfast is ready to enjoy while the labneh is still cold.
💡 Tips
• The labneh needs to sit overnight, so prepare the strained yogurt a day ahead to get a really thick, creamy texture.
• You can make a big batch of granola and store it in an airtight jar for up to 2 weeks—handy for quick breakfasts any day.
• Swap in whatever fruit is in season—mango, blueberries, or grapes also pair nicely with labneh and granola.
• If you like a more savory flavor, add a pinch of black pepper and an extra drizzle of olive oil on top of the labneh before serving.
📊 Nutrition Facts / serving
420
Calories (kcal)
18 g
Protein
20 g
Fat
45 g
Carbs
💬 Comments (0)
Log In to leave a comment!
🍽 More Recipes
Breakfast
Turkish Menemen - Scrambled Eggs with Tomato and Bell Pepper
Breakfast
Perfectly Fluffy Chocolate Coffee Waffles, Crispy Outside Soft Inside
Breakfast
Spicy Corned Beef and Egg Toasted Sandwich (Roti Bakar Kornet Telur Pedas)
Breakfast
No comments yet. Be the first! 😊