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Yogurt, Fruit & Granola Cup

Serves 1 (1 cup or bowl)

4 min prep/cook

Ingredient allergen flags: Milk

Check actual labels and cross-contact. Allergen guidance and swaps

A cold snack is useful at school or between travel stops when refrigeration is available.

AI-generated illustration of Yogurt, Fruit & Granola Cup, showing the base recipe

Ingredients

  • 1 cup (240 g) nonfat Greek yogurt
  • 2/3 cup (100 g) ready-to-eat strawberries
  • 1/3 cup (40 g) granola

Method

  1. Follow any heating directions on frozen fruit and cool before use; or use washed fresh strawberries.
  2. Layer yogurt and fruit; add granola just before eating for crunch.

Allergy / dietary substitutions

Milk: use a tolerated fortified plant yogurt. Granola: choose a product suitable for your allergens, or use suitable oats; check nuts, peanuts, sesame, soy and wheat.

Training-day additions

Pair with a sandwich or add a banana.

Store / pack

Refrigerate assembled yogurt/fruit and eat within 1 day. Pack granola separately; use two ice sources.

Approximate nutrition / serving

370 kcal · Protein 30 g · Carbohydrate 39 g · Fat 11 g

Approximate per serving of the specified base recipe. Add-ons and substitutions are excluded; see How the estimates are made.

Food images are AI-generated illustrations. This recipe is not medical or nutrition advice.

Wash hands and produce; separate raw ingredients from ready-to-eat foods. Check ingredient labels for allergens. See Keep good food safe.

Granola can add peanuts, tree nuts, milk, wheat, soy or sesame; read the chosen label.

Safety: food-safety basics · Allergies: allergen guidance · nutrition method.

How the nutrition estimates are made

Each recipe reports approximate calories, protein, carbohydrate and fat per equal serving of its stated base batch. P = protein; C = carbohydrate; F = fat.

One ingredient, one weighed amount

The source stores edible ingredient grams and a USDA FoodData Central SR Legacy record. Dry pasta, oats, rice and lentils use dry weights; raw and cooked meat use matching records. Water and measured seasonings are included.

The calculation

For each nutrient: multiply ingredient grams by the USDA value per 100 g, divide by 100, sum the batch and divide by servings. Round calories to the nearest 10 kcal and macronutrients to the nearest gram.

What can change the result

Brand, draining, natural variation and cooking losses affect the real meal. Canned black/white beans use cooked unsalted bean proxies. Red lentils use generic lentils. The method assumes all listed oil and edible food are consumed; it does not model nutrient retention or evaporation.

What the estimate does not claim

Sides, training-day additions, substitutions and allergy swaps are excluded. Sodium, vitamins and minerals are not reported. These are ingredient estimates, not laboratory results, an assessment of your whole diet or a daily intake target.

Sources and ingredient records
  • 1 cup (240 g) nonfat Greek yogurt — USDA SR Legacy FDC 170894; 240 edible g
  • 2/3 cup (100 g) ready-to-eat strawberries — USDA SR Legacy FDC 168173; 100 edible g
  • 1/3 cup (40 g) granola — USDA SR Legacy FDC 171646; 40 edible g
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