Greek Yogurt with Honey and Walnuts Recipe

Why You’ll Love This Recipe

• Fast, high-protein breakfast or dessert with just a few ingredients.
• Great texture contrast: thick, creamy yogurt plus crunchy toasted nuts.
• Easy to scale up for brunch, and easy to customize with different nuts and flavors.
• No fancy tools required; the oven does the only “cooking.”

Grocery List

• Produce: 1 lemon (optional, for zest)
• Dairy: plain Greek yogurt (whole-milk or 2%)
• Pantry: honey, raw walnuts, fine sea salt, ground cinnamon (optional)

Full Ingredients

For the Toasted Walnuts

• 1/3 cup (35 g) raw walnut halves or pieces

For the Yogurt Bowls

• 1 1/2 cups (360 g) plain Greek yogurt (whole-milk or 2%)
• 3 tablespoons (63 g) honey, plus more to taste
• 1/8 teaspoon fine sea salt
• 1/2 teaspoon finely grated lemon zest (optional, for brightness)
• 1/4 teaspoon ground cinnamon (optional, for warmth)

Step-by-Step Instructions

Step 1: Preheat the oven

Set your oven to 350°F (177°C). If you prefer, you can also toast the walnuts in a dry skillet over medium heat for 3–5 minutes, stirring often, but the oven method is very hands-off.

Step 2: Toast the walnuts

Spread the walnuts in a single layer on a small sheet pan (no oil needed). Toast for 5–6 minutes at 350°F (177°C), until the walnuts smell nutty and look slightly deeper in color.

Remove from the oven and let them cool on the pan for 1 minute. (They can go from perfectly toasted to bitter quickly, so don’t walk away.)

Step 3: Season the yogurt

In a small bowl, stir together the Greek yogurt and fine sea salt. If using lemon zest, mix it in now. This tiny bit of salt makes the honey taste even more floral and the yogurt taste richer.

Step 4: Portion into bowls or glasses

Spoon the yogurt evenly into two small bowls or wide glasses (about 3/4 cup / 180 g per serving). Use the back of a spoon to create a shallow well in the center—this helps the honey pool beautifully instead of sliding off the sides.

Step 5: Add the honey

Drizzle 1 1/2 tablespoons (about 31 g) honey over each serving, aiming for the center well and letting some ribbon over the yogurt. If your honey is thick or crystallized, warm it gently (in its jar) in a bowl of hot tap water for 2–3 minutes so it pours easily.

Step 6: Finish with walnuts and optional cinnamon

Top each bowl with half the toasted walnuts. If you like, dust each serving with a pinch of ground cinnamon (about 1/8 teaspoon per serving) for a cozy finish. Serve immediately while the walnuts are at their crunchiest.

Pro Tips

• Use thick yogurt: Choose strained Greek yogurt for the best “dessert” texture. If yours is a bit loose, drain it in a fine-mesh sieve (or cheesecloth) for 30 minutes in the fridge.
• Don’t over-toast the nuts: Walnuts can turn bitter fast. Pull them as soon as they’re fragrant—usually right at 5–6 minutes at 350°F (177°C).
• Salt matters: A small pinch of salt in the yogurt sharpens flavor and balances the sweetness of honey.
• Warm honey for a perfect drizzle: A brief warm-water bath makes honey glossy and pourable without overheating it.
• Layer for presentation: For glasses, do yogurt → honey → walnuts → a small extra dollop of yogurt on top for a pretty layered look.

Variations

• Almond or pistachio version: Swap walnuts for 1/3 cup (35 g) sliced almonds or shelled pistachios; toast the same way at 350°F (177°C) for 4–6 minutes (watch closely).
• Fruit-and-honey bowl: Add 1/2 cup fresh berries or sliced figs (about 75–100 g) and reduce honey to 2 tablespoons total if you prefer it less sweet.
• Vanilla-cinnamon yogurt: Stir 1/2 teaspoon vanilla extract into the yogurt and finish with cinnamon for a more dessert-like flavor.

Storage & Make-Ahead

For the best texture, assemble just before serving. You can toast the walnuts up to 5 days ahead and store them airtight at room temperature. Mix the yogurt with salt (and lemon zest, if using) up to 24 hours ahead and refrigerate in a covered container. Store honey at room temperature. If you assemble in advance, the nuts will soften as they sit, so keep them separate until the last minute.

Nutrition (per serving)

Approximate, per serving (1/2 recipe): 380 calories; 20 g protein; 26 g carbohydrates; 24 g fat; 2 g fiber; 17 g sugars; 160 mg sodium.