HOMEMADE FRUIT ON THE BOTTOM YOGURT CUPS ARE HOMEMADE FRUIT COMPOTES TOPPED WITH PLAIN YOGURT AND EVEN GRANOLA!

Homemade Fruit on the Bottom Yogurt Cups are homemade fruit compotes topped with plain yogurt and granola. They're a delicious breakfast on the go and are perfect for lunch boxes! @FlavortheMoment

Fall is my favorite season, but even I’m not ready to see Halloween costumes in the stores right now.  Ready or not, I saw them in Costco last week and almost fell over.  I wish we could just think about the season at hand and push everything else to the side until it’s over, but sadly nothing works that way.

The stores want us to think ahead, and being a food blogger, I have to do that too whether I want to or not.

These Homemade Fruit on the Bottom Yogurt Cups are something I’m happy to post right now because they’re loaded with sweet, juicy fruit compotes made with fresh peaches and blueberries.

These are two summer fruits I’m nowhere near ready to leave behind for pumpkin and apples!

Fruit on the Bottom Yogurt in jars topped with fruit

I make fruit compotes often for everything from oatmeal and pancakes to ice cream.  It’s so nice to have fruity homemade toppings that make things extra special, and I get to control what goes into them.

I love yogurt, but most of the time the store bought kind just too sweet for me — some of them have 20 grams of sugar!  I’ve found some that have less sugar, but they’re $2 a pop.

I decided to make my own fruit on the bottom yogurt so I could control the sweetness and save a few bucks. They were so much fun to make too!

I couldn’t decide between blueberry or peach flavored yogurt cups, so I decided on both.  It’s nice to have options, right?

And if you like cherries, try my cherry pie filling from these cherry overnight oats.  ๐Ÿ™‚

close up of fruit on the bottom yogurt with peach compote and fresh peaches on top

To get started, here’s what you need:

  • 4 – 6 ounce jars
  • (1) recipe fruit compote
  • (1) large container plain Greek or regular yogurt
  • granola (optional).  You can use store bought or my Almond Coconut Chia Seed Granola is highly recommended. ๐Ÿ™‚

I used 2 tablespoons of compote per jar, then topped it with 4 ounces of the plain yogurt.  It’s important to use plain if you want to minimize the amount of sugar.  I sweetened these compotes just enough because my fruit was sweet and juicy already.  If you want to go sweeter on the compotes, you can certainly add more.

Using 6 ounce jars is a good idea if you want to add granola to the top so there’s room to stir it in.  Just keep the granola separate until just before serving to keep it’s crunchy texture.  I made about 8 yogurt cups at a time and stored them in the fridge, and it was so nice to grab one for breakfast or my afternoon snack, add granola, and dig in!  You’re going to have some leftover compote, which is definitely a good problem to have, too.

These Homemade Fruit on the Bottom Yogurt Cups are just what you need when the kids go back to school for a quick breakfast, or to pack in lunch boxes or enjoy as an after school snack.   They barely take any effort and you’re going to feel so good about knowing exactly what’s in them and save some money in the process.  These are a win any way you look at them. ๐Ÿ™‚

fruit on the bottom yogurt in jar with granola on top

More back to school snacks you’ll love!

Almond Granola

Banana Snack Cake

No Bake Energy Bites by Gimme Some Oven

Peanut Butter Banana Oat Bars

Trail Mix Cookies

 

Yield: 8 yogurt cups plus extra compote

Homemade Fruit on the Bottom Yogurt Cups

fruit on the bottom yogurt in jar with spoon and fresh peach on top

Homemade Fruit on the Bottom Yogurt Cups are homemade fruit compotes topped with plain yogurt and even granola. They're a delicious breakfast on the go and are perfect for lunch boxes!

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

For the blueberry compote:

  • 16 ounces blueberries (fresh or frozen)
  • 2 tablespoons maple syrup or your favorite sweetener
  • 2 tablespoons water
  • 1 teaspoon cornstarch

For the peach compote:

  • 1 lb. fresh peaches, peeled, pitted, and cut into small chunks
  • 2 tablespoons maple syrup or your favorite sweetener
  • 2 tablespoons water
  • 1 teaspoon cornstarch

For assembling the yogurt cups

  • (8) 4 - 6 ounce jars
  • (1) batch peach or blueberry compote
  • Large container plain Greek or regular yogurt*
  • Almond Coconut Chia Seed Granola or your favorite store bought variety, for serving (optional)

Instructions

    Prepare the peach or blueberry compote (or both if desired!):

    1. Place the fruit in a small sauce pan. Add the maple syrup, water, and cornstarch and stir until combined. Cook over medium heat until the fruit has softened slightly and the sauce has thickened, about 5-10 minutes. Cool completely.

    Assemble the yogurt cups:

    1. Place 2 tablespoons of the fruit compote in the bottom of each jar. Top with about 4 ounces of plain yogurt and place the lids on each one. Store in the refrigerator for up to 1 week. Top with granola when ready to eat, if desired, and enjoy!

    Notes

    • *It's important to use plain yogurt to minimize the amount of sugar since the compote is sweetened. If you like a sweeter compote, simply add another tablespoon or so of sweetener.
    • You should have some extra compote leftover, which is great for oatmeal, pancakes, waffles, or ice cream!
    • Recipe for Almond Coconut Chia Seed Granola.

    Nutrition Information:

    Yield:

    8

    Serving Size:

    1

    Amount Per Serving: Calories: 200Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 50mgCarbohydrates: 35gFiber: 5gSugar: 25gProtein: 4g

    Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.

     

    Sharing is caring!