Homemade Fruit on the Bottom Yogurt Cups

There’s nothing wrong with grabbing a yogurt cup at the store, but I love making my own because I get to control exactly how sweet it is. Many flavored yogurts are sweeter than I prefer, while plain yogurt gives me a blank canvas to customize it just the way I want it.

These Fruit on the Bottom Yogurt Cups are made with plain Greek yogurt and homemade fruit compote, so they’re creamy, fruity and completely customizable. Prepare a batch in small jars at the beginning of the week and you’ll have an easy make-ahead breakfast or snack waiting in the refrigerator.

I originally made these with fresh peach and blueberry compotes because both fruits were at their peak, but almost any fruit works. Change the fruit with the seasons or use frozen fruit when your favorite isn’t available.

If you love cherries, my cherry compote is another delicious option!

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Why you’ll love this recipe

• Easy meal prep. Assemble several yogurt jars at once for grab-and-go breakfasts and snacks throughout the week.
• You control the sweetness. Plain yogurt and homemade fruit compote allow you to sweeten your yogurt to taste.
• Completely customizable. Use Greek yogurt or regular yogurt and virtually any fruit compote you like.
• Fresh or frozen fruit works. This makes homemade fruit yogurt easy to prepare year round.

Recipe ingredients

You only need a few simple ingredients to make homemade yogurt cups.

• Plain yogurt. I prefer plain Greek yogurt because it’s thick, creamy and higher in protein, but regular plain yogurt works perfectly as well. Use your favorite dairy or non-dairy yogurt.
• Fruit compote. Homemade fruit compote creates that sweet, jammy fruit layer at the bottom of each jar. Peach, blueberry, strawberry, raspberry or cherry are all great options.
• Granola. This is optional, but I love the crunchy texture it adds. Store bought granola works well, or try my peanut butter granola or almond butter granola.
• Small jars. Four-ounce jars work well for smaller portions, but I recommend 6-ounce jars if you’d like room for granola and stirring.

See the recipe card below for the full list of ingredients and quantities.

How to make this recipe

Making homemade fruit on the bottom yogurt starts with a simple fruit compote, which takes just a few minutes on the stovetop. Once it has cooled, all that’s left to do is layer it into jars with your favorite yogurt.

Pro tip: Fresh or frozen fruit may be used to make the compote. There’s no need to thaw frozen fruit first, but it may take a few minutes longer to cook and thicken.

See the recipe card below for full instructions.

Make the fruit compote

• Place the fruit and sweetener in a small saucepan and cook over medium heat, stirring occasionally, until the fruit begins to soften and release its juices.
• Use the back of a spoon or a potato masher to gently mash some of the fruit as it cooks, leaving plenty of pieces for texture. Continue cooking until the juices have reduced and the mixture has thickened to a jammy consistency.
• Remove the compote from the heat and allow it to cool completely before assembling the yogurt cups.

Assemble the yogurt jars

• Spoon about 2 tablespoons of cooled fruit compote into the bottom of each jar.
• Top the fruit with about 4 ounces of plain Greek yogurt or regular yogurt, then cover and refrigerate until you’re ready to enjoy.
• When it’s time to eat, stir the fruit into the yogurt or simply dig down to the bottom to get creamy yogurt and sweet fruit in every bite.
• If you’d like to add granola, nuts or seeds, keep them separate until just before serving so they stay nice and crunchy.

Tips for success

• Cool the compote first. Allow the fruit compote to cool completely before layering with the yogurt. This keeps the yogurt cold and preserves its creamy texture.
• Use plain yogurt for more control of the sweetness. The fruit compote adds plenty of sweetness, and you can always add more sweetener if you prefer.
• Choose Greek yogurt for thicker yogurt cups. Regular yogurt works too, but Greek yogurt creates a thicker, creamier consistency and won’t mix into the fruit layer quite as quickly.
• Leave room for toppings. 6-ounce jars are ideal if you want to top your yogurt with granola, nuts, seeds or additional fruit.
• Keep crunchy toppings separate. Add granola and nuts just before serving so they don’t get soggy in the refrigerator.

Recipe variations

There are so many ways to change up these yogurt cups based on what you have on hand.

• Use your favorite dairy-free yogurt for a plant-based option.
• Add chia seeds, chopped nuts or hemp hearts for extra texture.
• Flavor the yogurt with a splash of vanilla extract, cinnamon, or a bit of maple syrup or honey if you want it sweeter.
• Top with your favorite fresh berries or chopped fruit.

Storage

I love preparing several jars at once to have them ready to go for breakfast or snacks. It’s a simple meal prep, and each jar can be a little different if you use more than one fruit compote.

• Store homemade fruit on the bottom yogurt cups in air tight jars or containers in the refrigerator for up to 4-5 days.
• For the best texture, store crunchy toppings like granola and nuts separately to keep them from getting soggy in the refrigerator.

More back to school snacks you’ll love!

• Banana snack cake
• Chia seed pudding
• Chocolate chia pudding
• No bake peanut butter bars
• Peanut butter banana oat bars