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
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👩🍳 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
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