Raspberry-pistachio yogurt bowl

Add crunch with protein-rich hemp seeds.

Instead of solely using fruit to top this breakfast, New York City-based recipe developer Julia Gartland mashes half to form a natural jam that infuses the yogurt base with flavor. This recipe calls for raspberries, which are rich in B vitamins, but it would also be terrific with blackberries, strawberries, or blueberries (or even a combination of two).

This recipe is part of our meal prep series. Click here for the full plan.

Recipe development, food styling & photography by Julia Gartland


⅓ cup fresh raspberries
⅔ cup grass-fed plain Greek yogurt
2 tablespoons chopped pistachios
1 tablespoon hemp seeds



In an airtight container, mash half the raspberries in the bottom of the jar.  Spoon yogurt over raspberry mixture, then top with remaining whole raspberries and store in the fridge. Store pistachios, hemp seeds, and granola in a separate airtight container or plastic bag.



Top yogurt with pistachios, hemp seeds, and granola.