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Lynn Mumbing Mejia

Crafting coziness, one recipe, DIY project, and holiday celebration at a time.

health & wellness with lynn, recipes · May 2, 2025

High Protein Yogurt Bowl

*This post may contain affiliate or sponsored links, which means I may get paid or receive a commission if you purchase through my link, at no extra cost to you!*
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Read more for all the details on High Protein Yogurt Bowl.

I’m not gatekeeping this! This recipe is my tried and true recipe that I made over and over again during my weightloss journey. It’s high protein, it has fiber and curbs a sweet tooth! You’ll almost feel guilty about how delicious it is. These high protein yogurt bowls are the perfect mid day snack or breakfast that will keep you full. Add any toppings you’d like to tailor it to your liking! Mine is always mixed berries and a couple of chocolate chips.

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This High Protein Yogurt Bowl recipe is accompanied by a YouTube Tutorial. If you haven’t subscribed to me on YouTube, don’t forget to!

Table of Contents

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  • HERE IS HOW TO MAKE A HIGH PROTEIN YOGURT BOWL:
    • WHERE CAN I FIND THESE INGREDIENTS?
    • WHAT ARE THE INGREDIENTS?
    • WHAT EQUIPMENT DO I NEED?
    • CAN I SUBSTITUTE/ADD ANYTHING OUT?
    • WHAT DOES A HIGH PROTEIN YOGURT BOWL LIKE?
    • HOW LONG DOES IT KEEP FOR?
    • INSPIRATIONS FOR THIS RECIPE?
    • ANY OTHER NOTES?
    • High Protein Yogurt Bowl
      • Ingredients  
      • Notes

HERE IS HOW TO MAKE A HIGH PROTEIN YOGURT BOWL:

WHERE CAN I FIND THESE INGREDIENTS?

You can find plain high protein yogurt, berries, chocolate chips and peanut butter from your local grocery store. You’ll mostly find protein powder from the grocery store as well however, use the one you like the most! My favourite protein powder is the s’mores, chocolate or vanilla flavors from Optimimum Nutrition. I also really like the vanilla flavor from Premier Protein.

WHAT ARE THE INGREDIENTS?

The ingredients to make a yummy high protein yogurt bowls:

  • Plain High Protein Yogurt
  • Chocolate Protein Powder
  • Fresh Berries
  • Chocolate Chips (optional)
  • Peanut Butter (optional)
  • + Any additional toppings you’d like!

WHAT EQUIPMENT DO I NEED?

The equipment you need to make these high protein yogurt bowls are basically just a bowl and spoon. If you’re counting macros and trying to be specific, you’ll also need a digital scale. I also of course, use a cutting board and knife to chop up the berries.

Here are some of my fav Amazon kitchen recommendations!

CAN I SUBSTITUTE/ADD ANYTHING OUT?

You sure can! So, I’m including the exact macros of the products I personally use so that it meets my nutritional needs but you can you add or substitute the ingredients in this recipe to make it tailored to your tastes!

Here are some ideas of how you can spruce up this recipe!

  • Use a flavoured high protein yogurt like vanilla or banana
  • Use a different flavour of protein (I personally love chocolate with this but any works!)
  • Use any fruits you’d like but berries are always my fav for low sugar and honestly, chocolate and berries are just a thing that goes together, ya know!
  • Add any chocolates you’d like – I just use semi sweet chocolate chips for this!
  • Add in some nuts, seeds or fried fruits
  • Drizzle some peanut butter or nut alternative butter like almonds or cashews
  • Add in some chia seeds for added fiber

WHAT DOES A HIGH PROTEIN YOGURT BOWL LIKE?

These yogurt bowls are so delicious and truly keep you full AND curbs a sweet tooth! Imagine a chocolate covered strawberry kind of vibe but also meeting you protein goals. You almost feel guilty that this is so healthy for you! You also get a tiny bit of tanginess from the plain yogurt and it overall perfectly balanced the sweetness.

HOW LONG DOES IT KEEP FOR?

If you do want to meal prep this, you can do it the evening before but I would recommend just making it right before you consume it. I feel like when you make it the evening before water starts to come out of the berries and not that its a bad thing but I just personally like making it fresh. It does not impact that taste at all though! As I’m typing this, I’m enjoying one I prepared the evening before. I would not meal prep this any longer than one day before. You can working with dairy and you don’t want the berry water to spoil your yogurt.

INSPIRATIONS FOR THIS RECIPE?

If you guys have been seeing my recent posts, you’d already know but I’ve been on a weightloss journey for about a year and a half now and during this time, it was a lot of trial and error with my meals. This yogurt bowl has been such staple in my diet! It’s high protein and so yummy! I go to bed thinking about this and am excited to wake up and eat it!

ANY OTHER NOTES?

No other notes, I hope you enjoy this as much as I do!

High Protein Yogurt Bowl

This high-protein yogurt bowl is a quick, nutritious option packed with creamy yogurt, fresh fruit, a boost of protein, and a sprinkle of chocolate chips—perfect for breakfast or a post-workout snack.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Course Breakfast
Servings 1 Serving

Ingredients
  

  • 175 g Plain High Protein Yogurt
  • 1 scoop Chocolate Protein Powder
  • 100 g Fresh Berries Optional
  • 70 g Chocolate Chips Optional
  • 1 Tbsp Peanut Butter Optional

Notes

Protein and Calories based on products used:
  • 175g Plain High Protein Yogurt – 100 cals, 19g of protein, 7g carbs
  • 1 Scoop Chocolate Protein Powder (32g) – 120 cals, 24g protein, 2g fats, 3g carbs
  • 25g Strawberries, 25g Blueberries, 25g Raspberries, 25g Blackberries – 46 cals, 11g carbs, 0.4g fats, 0.6g protein
*chocolate chips & other toppings optional
 
Total: 266 cals, 43.6g of protein, 2.4g fats, 21g carbs
Keyword High Yogurt Protein Bowl

Thank you so much for reading to the end of this recipe! I truly hope you enjoy this!

Xo,

Lynn

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Posted In: health & wellness with lynn, recipes · Tagged: breakfast ideas, chocolate protein, chocolate protein powder, greek yogurt, healthy breakfast recipes, high protein breakfast, high protein recipes, high protein snack, high protein snacks, meal prep, plain greek, plain greek yogurt, protein powder, protein yogurt, protein yogurt bowl, protein yogurt bowls, vanilla protein powder, yogurt bowl

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Hey there friend! My name is Lynn and I'm a Canadian Content Creator who's focused on Minimal & Neutral Home Decor Inspo, Simple & Budget Friendly DIY Projects, All Things Holidays and Quick & Easy Recipes. I'm so happy you're here and I hope you'll find something that you love!

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Asian Sesame Vermicelli Salad 🥗 This Asian Sesam Asian Sesame Vermicelli Salad 🥗 

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INGREDIENTS
* 3 Bundles Vermicelli about 150g uncooked
* 1 Cup Purple Cabbage thinly shredded 
* 1 Cup Red Peppers thinly shredded 
* 1 Cup Carrots thinly shredded 
* 1/2 Cup Edamame
* 2 Stalks Green Onion thinly sliced 

Sauce
* 1 Clove Garlic grated
* 2 Tbsp Sesame Oil
* 1 tsp Sesame Oil
* 2 Tbsp Soy Sauce
* 1 Tbsp Brown Sugar
* 1 Tbsp Rice Vinegar

INSTRUCTIONS
* Cook the vermicelli noodles according to package instructions. Drain and rinse under cold water.
* In a large bowl, combine the cooked vermicelli, cabbage, red bell pepper, carrot, edamame, and green onions.
* In a small bowl, whisk together garlic, sesame oil, sesame seeds, soy sauce, brown sugar, and rice vinegar until well combined.
* Pour the sauce over the salad and toss until evenly coated.
* Chill in the fridge before serving for extra flavor for minimally 12 hours! Enjoy!

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This Asian Sesame Vermicelli Salad is light, refreshing, and packed with flavor! Tender vermicelli noodles are tossed with crisp veggies and a savory sesame dressing for an easy, vibrant dish that’s perfect for lunches, meal prep, or summer gatherings.

INGREDIENTS
* 3 Bundles Vermicelli about 150g uncooked
* 1 Cup Purple Cabbage thinly shredded 
* 1 Cup Red Peppers thinly shredded 
* 1 Cup Carrots thinly shredded 
* 1/2 Cup Edamame
* 2 Stalks Green Onion thinly sliced 

Sauce
* 1 Clove Garlic grated
* 2 Tbsp Sesame Oil
* 1 tsp Sesame Oil
* 2 Tbsp Soy Sauce
* 1 Tbsp Brown Sugar
* 1 Tbsp Rice Vinegar

INSTRUCTIONS
* Cook the vermicelli noodles according to package instructions. Drain and rinse under cold water.
* In a large bowl, combine the cooked vermicelli, cabbage, red bell pepper, carrot, edamame, and green onions.
* In a small bowl, whisk together garlic, sesame oil, sesame seeds, soy sauce, brown sugar, and rice vinegar until well combined.
* Pour the sauce over the salad and toss until evenly coated.
* Chill in the fridge before serving for extra flavor for minimally 12 hours! Enjoy!

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INGREDIENTS
* 2 1/4 Cups Flour
* 1/2 tsp Salt
* 1/2 tsp Baking Soda
* 1/2 tsp Baking Powder
* 3/4 Cup Oil 
* 1 Cup White Sugar
* 2 Eggs
* 1 tsp Vanilla Extract
* 1 Tbsp Almond Extract 
* 3/4 Cup Sour Cream
* 1/4 Cup Milk
* 2 Tbsp Poppy Seeds
* 1/4 Cup Slivered Almonds sprinkle on top

INSTRUCTIONS
* Preheat oven to 350°F and line a 12-cup muffin tin with liners or lightly grease it.
* In a large bowl, whisk together oil, sugar, eggs, vanilla extract, almond extract, sour cream, and milk until smooth.
* Add flour, salt, baking soda, and baking powder directly into the same bowl. Gently mix until just combined.
* Fold in the poppy seeds.
* Divide the batter evenly between the 12 muffin cups and sprinkle slivered almonds on top.
* Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
* Let cool slightly before serving.


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Have you ever tried Costco’s almond poppy seed muffins? If you have, this is a copycat version of it! It’s my fav muffin and I knew I had to recreate it at home!

These Poppy Seed Almond Muffins are soft, fluffy, and bursting with sweet almond flavor. With a tender crumb and delicate crunch from the poppy seeds, they’re the perfect cozy bakery-style treat for breakfast, snacking, or coffee breaks.

INGREDIENTS
* 2 1/4 Cups Flour
* 1/2 tsp Salt
* 1/2 tsp Baking Soda
* 1/2 tsp Baking Powder
* 3/4 Cup Oil 
* 1 Cup White Sugar
* 2 Eggs
* 1 tsp Vanilla Extract
* 1 Tbsp Almond Extract 
* 3/4 Cup Sour Cream
* 1/4 Cup Milk
* 2 Tbsp Poppy Seeds
* 1/4 Cup Slivered Almonds sprinkle on top

INSTRUCTIONS
* Preheat oven to 350°F and line a 12-cup muffin tin with liners or lightly grease it.
* In a large bowl, whisk together oil, sugar, eggs, vanilla extract, almond extract, sour cream, and milk until smooth.
* Add flour, salt, baking soda, and baking powder directly into the same bowl. Gently mix until just combined.
* Fold in the poppy seeds.
* Divide the batter evenly between the 12 muffin cups and sprinkle slivered almonds on top.
* Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
* Let cool slightly before serving.


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INGREDIENTS
* 1 Can Tuna drained
* 2 Tbsp Sriracha
* 1/4 Cup Mayo
* 1 Tbsp Sesame Oil
* 2 Tbsp Furikake
* 1 Cup White Rice cooked
* 1 tsp Sugar
* 1/2 Tbsp Rice Vinegar
* 1 Packet Seasoned Seaweed

INSTRUCTIONS
* Preheat your oven to 400F and prepare a 6-inch baking pan.
* In a bowl, add in your rice and heat it in the microwave for 1 minute. This is so it’s easier for the sugar and rice vinegar to soak in. Add in your rice vinegar and sugar and mix well.
* Next, add in the rice mixture to your baking pan in an even layer. Sprinkle furikake on top.
* Use the same bowl that you mixed up your rice in and add in your drained canned tuna, sesame oil, sriracha, and mayo and mix well.
* Add the layer of saucy tuna on your rice layer evenly on top. Sprinkle with furikake.
* Bake at 400F for 20-30 minutes or until the top is golden brown.
* Serve with a side of seasoned seaweed and enjoy!


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INGREDIENTS
* 1 Can Tuna drained
* 2 Tbsp Sriracha
* 1/4 Cup Mayo
* 1 Tbsp Sesame Oil
* 2 Tbsp Furikake
* 1 Cup White Rice cooked
* 1 tsp Sugar
* 1/2 Tbsp Rice Vinegar
* 1 Packet Seasoned Seaweed

INSTRUCTIONS
* Preheat your oven to 400F and prepare a 6-inch baking pan.
* In a bowl, add in your rice and heat it in the microwave for 1 minute. This is so it’s easier for the sugar and rice vinegar to soak in. Add in your rice vinegar and sugar and mix well.
* Next, add in the rice mixture to your baking pan in an even layer. Sprinkle furikake on top.
* Use the same bowl that you mixed up your rice in and add in your drained canned tuna, sesame oil, sriracha, and mayo and mix well.
* Add the layer of saucy tuna on your rice layer evenly on top. Sprinkle with furikake.
* Bake at 400F for 20-30 minutes or until the top is golden brown.
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INGREDIENTS
* 1/2 Cup White Sugar
* 1/2 Cup Brown Sugar
* 1 Mashed Ripe Banana
* 1 tsp Vanilla Extract
* 1/2 tsp Cinnamon
* 1 Cup Water

INSTRUCTIONS
* In a small saucepan over medium heat, combine water, white sugar, and brown sugar.
* Stir until the sugars fully dissolve and the mixture begins to gently simmer.
* Add the mashed banana and cinnamon. Simmer for 5–8 minutes, stirring occasionally.
* Remove from heat and stir in the vanilla extract.
* Strain the syrup (optional for a smoother texture) and let cool.
* Transfer to a jar or bottle and store in the fridge.

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This Banana Bread Syrup is warm, sweet, and full of cozy flavor just like your favorite homemade loaf in liquid form! Perfect for coffee, pancakes, waffles, or desserts, it’s an easy homemade syrup that adds a comforting, bakery-style touch to any treat 💛

INGREDIENTS
* 1/2 Cup White Sugar
* 1/2 Cup Brown Sugar
* 1 Mashed Ripe Banana
* 1 tsp Vanilla Extract
* 1/2 tsp Cinnamon
* 1 Cup Water

INSTRUCTIONS
* In a small saucepan over medium heat, combine water, white sugar, and brown sugar.
* Stir until the sugars fully dissolve and the mixture begins to gently simmer.
* Add the mashed banana and cinnamon. Simmer for 5–8 minutes, stirring occasionally.
* Remove from heat and stir in the vanilla extract.
* Strain the syrup (optional for a smoother texture) and let cool.
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