Greek yoghurt with honey
Thick Greek yoghurt drizzled with warm honey, toasted walnuts, lemon zest and a slick of olive oil — a speedy Mediterranean pud or breakfast.
Simple, luscious and impossible to mess up — Greek yoghurt with honey is the sort of dish Greeks eat for breakfast, a quick pud or anytime comfort. It’s all about texture and balance: creamy yoghurt, runny honey, crunchy toasted walnuts, a lemon lift and that cheeky drizzle of olive oil.
Make it for a speedy supper finish, a brunch centrepiece or to impress guests without breaking a sweat. Quality ingredients (proper Greek yoghurt and real honey) make this sing.
Ingredients
- 600 g Greek yoghurt — full-fat gives best creaminess
- 80 ml Runny honey
- 80 g Walnuts — halves or pieces
- 15 ml Extra-virgin olive oil — good-quality for drizzling
- 1 Lemon — zest only
- Sea salt flakes — a pinch
Equipment
- frying pan
- microplane zester
Instructions
Toast the walnuts: heat a dry frying pan over a medium hob flame. Add the walnuts and toss or stir so they colour evenly — 4–5 minutes until fragrant and lightly browned.
Tip the toasted walnuts onto a plate to cool for 2 minutes, then roughly chop to bite-sized pieces.
Divide the Greek yoghurt between 4 shallow bowls. Drizzle each portion with runny honey (about 20 ml per serving), scatter the chopped walnuts, and finish each with a small drizzle of extra-virgin olive oil.
Grate a little lemon zest over each bowl and finish with a tiny pinch of sea salt flakes to lift the flavours. Serve immediately.
Tips
- Use full-fat Greek yoghurt for the creamiest mouthfeel; low-fat versions can taste thin.
- Toast walnuts in a dry frying pan over medium heat and keep them moving — burnt nuts ruin the dish.
- Warm the honey briefly in a small bowl over hot water if it’s too thick; don’t microwave directly or boil it.
- Assemble at the last moment if you want the walnuts to stay crisp; they soften if left sitting in honey.
- If serving as a breakfast, add fresh figs or sliced apple on top for extra fruity texture.
Substitutions
Walnuts → Pistachios, toasted and roughly chopped (same quantity)
Stays closeRunny honey → Maple syrup (same volume)
Noticeably differentGreek yoghurt → Skyr (same weight)
Noticeably different
Nutrition
Per serving · estimated
- 439
- Calories
- 18 g
- Protein
- 28 g
- Carbs
- 28 g
- Fat
- 1 g
- Fibre
- 28 g
- Sugar
- 90 mg
- Sodium
FAQ
Can I make this ahead?
You can toast the walnuts and keep them airtight for 2–3 days, and keep the yoghurt chilled. Assemble just before serving so the nuts stay crunchy.
Is the olive oil necessary?
No — it’s optional but a good-quality extra-virgin olive oil adds a fruity, savoury note that balances the honey beautifully.
Can I warm the honey?
Yes — set the jar or a small heatproof bowl in hot water for a few minutes to loosen crystallised honey. Do not boil or overheat, which degrades flavour.
How long do leftovers keep?
Assembled, best eaten within a day. Stored separately, yoghurt 3–4 days in the fridge and toasted walnuts 2–3 days in an airtight container.
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