Recipe: Fruit on the Bottom Yogurt Cups

(Image credit: Joe Lingeman)

Yogurt cups are one of my favorite on-the-go breakfasts or fuss-free lunches. They’re convenient, easy to grab, and yummy. But they are often too sweet for me, and so I wondered why I was settling for the flavors at the grocery store. Why not make my own?

(Image credit: Joe Lingeman)

With the help of a few inexpensive half-pint jars, it’s incredibly easy to make your own yogurt cups. You can do this in Tupperware or other sealed storage containers, of course, but I really like the airtight seal and the shape of a half-pint jar.

(Image credit: Joe Lingeman)

Layers of plain yogurt, fruit jam, fresh fruit, and granola or nuts makes for delicious eating — I dug the spoon down to the bottom and it came up with a bite of everything. These can be so much better than over-processed yogurt cups and are infinitely adaptable. Use this recipe as a guide and then customize it to suit your tastes. Skip the jam if your fruit is extra sweet and juicy, use stewed dried fruit when good fresh fruit isn’t in season, add a little ground cinnamon in-between the layers for spice, drizzle in some honey or maple syrup if you’re craving extra sweetness, or swap in the granola for crushed graham crackers.

19 Ratings

Fruit on the Bottom Yogurt Cups

Makes1, but can easily be scaled up to make a week's worth


  • 1/2 cup

    plain yogurt, divided

  • 1/4 cup

    fresh fruit, such as chopped strawberries or peaches, blueberries or raspberries

  • 2 teaspoons


  • 2 tablespoons

    granola or toasted nuts (optional)



  1. Spoon half of the yogurt in a half-pint jar. Add the fruit and drizzle with the jam. Spoon the remaining yogurt on top. Sprinkle over the granola or nuts, if using. Seal the jar and pack it up for work or school, or enjoy it immediately.

Recipe Notes

Storage: The yogurt cups will keep, sealed in their jars, for up to 1 week.