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Salted Caramel Pecan Yogurt Bowl

A luxurious yet healthy breakfast bowl featuring thick Greek yogurt, butter-toasted pecans, and a generous drizzle of salted caramel or maple syrup.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 bowl
Course: Breakfast, Dessert, Snack
Cuisine: American, Vegetarian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Bowl Base
  • 1 cup Greek yogurt plain or vanilla, full-fat recommended
  • 1 tsp vanilla extract optional, if using plain yogurt
Toppings
  • 0.5 cup pecan halves raw
  • 1 tbsp unsalted butter for toasting
  • 2 tbsp salted caramel sauce or pure maple syrup
  • 1 pinch sea salt flaky

Equipment

  • Small skillet
  • Serving bowl
  • Spoon

Method
 

  1. Place Greek yogurt in a serving bowl. If using plain yogurt, stir in vanilla extract.
  2. Heat butter in a small skillet over medium heat until melted and slightly foaming.
  3. Add pecan halves to the skillet. Cook for 3-5 minutes, stirring frequently, until nuts are toasted and fragrant.
  4. Immediately pour the warm pecans and any remaining butter over the yogurt.
  5. Drizzle generously with salted caramel sauce or maple syrup.
  6. Finish with a pinch of flaky sea salt and serve immediately.

Notes

For a lighter version, omit the butter and dry toast the pecans. You can also use date syrup for a refined sugar-free option.