Tart Cherry and Almond Butter Yogurt Bowl with Seed Brittle

Name: Tart Cherry and Almond Butter Yogurt Bowl with Seed Brittle
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2 servings
Cuisine: American
Ingredients: 1½ cups (360 ml) plain Greek yogurt, full-fat or 2%, cold; ½ cup (75 g) dried tart cherries; ¼ cup (65 g) natural almond butter (creamy), at room temperature; ½ cup (65 g) raw pumpkin seeds (pepitas); ½ cup (65 g) raw sunflower seeds; ¼ cup (85 g) raw honey; 1 tablespoon (15 g) unrefined coconut oil; ¼ teaspoon (1½ g) fine sea salt; ¼ teaspoon (1¼ ml) pure vanilla extract (optional)

From the MyKitchenBank Kitchen

A vibrant breakfast or snack bowl layering creamy Greek yogurt with tangy tart cherries, swirled with almond butter, and topped with crispy homemade seed brittle. The brittle—made from pumpkin and sunflower seeds bound with honey and a touch of sea salt—adds satisfying crunch and nutty depth to every spoonful. Naturally sweetened and protein-packed, this bowl comes together in minutes once the brittle is made.

Prep: 10 min
Cook: 8 min
Wait: 15 min
Total: 33 min
Makes: 2 bowls (with extra seed brittle for 1–2 more servings)

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Steps

Before you start

Line a small baking sheet with parchment paper
Have all ingredients measured and ready before toasting seeds
Use full-fat or 2% Greek yogurt for the creamiest texture

1
Toast the seeds
- Place pumpkin seeds and sunflower seeds in a small heavy-bottomed saucepan (1-quart / 1-liter) over medium heat.
- Toast, stirring frequently with a wooden spoon, for 3–4 minutes, until fragrant and golden.
- You should hear a gentle crackling and smell warm, nutty aromas.
- Watch closely—seeds scorch quickly.
- Transfer immediately to a clean bowl to stop cooking.
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Ready when: Seeds are fragrant, lightly golden, and make a gentle crackling sound
Tip: Toast the seeds just before making the brittle to preserve their crunch and prevent them from becoming bitter.
2
Make the brittle base
- Return the saucepan to medium heat.
- Add honey and coconut oil, stirring gently until melted and combined, about 1–2 minutes.
- The mixture should bubble gently but not hard boil.
- Add the toasted seeds back into the pan, then stir in sea salt and vanilla extract (if using).
- Stir constantly for 1–2 minutes until the seeds are well coated and the mixture is glossy and fragrant.
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Ready when: Seeds are evenly coated in caramel, glossy, and fragrant
Tip: Do not stir too vigorously—you want to coat the seeds without breaking them. Keep heat at medium to avoid crystallizing or burning the honey.
3
Spread and cool the brittle
- Pour the seed mixture onto the parchment-lined baking sheet, spreading it into a thin, even layer (about ¼ inch / 6 mm thick).
- Use the back of the wooden spoon to gently smooth it out.
- Let cool at room temperature for 15 minutes until completely hardened.
- The brittle should be crispy and snap cleanly when you break it.
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Ready when: Brittle is completely hardened, breaks cleanly, and no longer warm to the touch
Tip: Don't skip the cooling time—the brittle needs to fully set to achieve that satisfying crunch.
4
Break brittle into pieces
- Once cooled, break the brittle into small, bite-sized pieces (roughly ½ to 1 inch / 1.25–2.5 cm).
- Set aside.
- You'll use about ¼ cup (30 g) per bowl, with extra brittle keeping in an airtight container.
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Tip: Smaller pieces distribute flavor more evenly throughout the bowl and prevent big chunks from overwhelming delicate layers.
5
Layer the yogurt and cherries
- Divide the cold Greek yogurt between two serving bowls (about ¾ cup / 180 ml each).
- Scatter the dried tart cherries over the yogurt in an even layer.
- The tart cherries will soften slightly against the warm spoon and yogurt as you eat, releasing their sweet-tart juice.
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Tip: Layer the cherries while the yogurt is still cold to keep them from sinking too quickly into the cream.
6
Swirl in the almond butter
- Spoon half of the almond butter (about 2 tablespoons / 32 g per bowl) into the center of each bowl.
- Using the spoon, swirl it gently into the yogurt—don't fully mix it in.
- The goal is to create visible ribbons and pockets of almond butter throughout, so each spoonful has creamy, nutty notes alongside the tart cherries.
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Tip: Swirl gently to maintain visual appeal and ensure the almond butter doesn't fully incorporate into every bite.
7
Top with seed brittle and serve
- Divide the seed brittle pieces between the two bowls (about ¼ cup / 30 g per bowl), scattering them over the surface.
- Serve immediately while the brittle is still crispy.
- If you wait more than 5 minutes, the brittle may soften from the yogurt's moisture.
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Tip: Add brittle just before eating to maintain maximum crunch. You can toast the leftover brittle in a warm oven (300°F / 150°C) for 2–3 minutes if it softens during storage.

Good to know

Tips

Make the seed brittle when you have 20 minutes to spare—it's the only component requiring heat, and it stores beautifully for 3 days.
For extra crunch, toast the seeds longer if you prefer a deeper, more roasted flavor, but watch carefully to avoid burning.
If your almond butter is thick and cold, warm it slightly by standing the jar in warm water for 2–3 minutes before swirling into the yogurt.
Layer the bowl no more than 5 minutes before eating so the seed brittle stays crisp; if it sits longer, it will absorb moisture from the yogurt and soften.

Make ahead

The seed brittle can be made up to 3 days ahead and stored in an airtight container at room temperature. Toast the seeds just before making the brittle for best flavor and crunch. Assemble the bowl itself just before serving for optimal texture contrast.

Storage & reheating

Store leftover seed brittle in an airtight container at room temperature for up to 3 days. If it softens from humidity, crisp it in a 300°F (150°C) oven for 2–3 minutes. Greek yogurt and almond butter keep in the fridge for the durations stated on their packages. Dried tart cherries stay fresh in a sealed container for up to 3 months at room temperature.

Substitutions

plain Greek yogurt, full-fat or 2% → Icelandic skyr or regular plain yogurt. Skyr is thicker and more tangy; regular yogurt is thinner but still delicious. Adjust the amount of liquid toppings if using regular yogurt.
dried tart cherries → dried cranberries, pomegranate seeds, or raisins. Dried cranberries and pomegranate seeds offer similar tartness; raisins are sweeter. Use the same weight.
natural almond butter (creamy) → tahini, peanut butter, or sunflower seed butter. Tahini adds nuttiness with less sweetness; peanut butter is richer; seed butter is allergen-friendly. All three work beautifully.
raw honey → maple syrup or agave nectar. Maple syrup adds earthiness; agave is milder. Use the same volume but reduce heat slightly to prevent crystallizing.