Healthy Brunch Charcuterie Board with Greek Yogurt and Granola

Name: Healthy Brunch Charcuterie Board with Greek Yogurt and Granola
Prep time: 25 min
Cook time: 22 min
Total time: 47 min
Yield: 6 servings
Cuisine: American
Ingredients: 500 g plain full-fat Greek yogurt (divided between 2 to 3 small bowls); 1 tbsp raw honey (for drizzling over yogurt, divided); 1 tsp ground cinnamon (for yogurt garnish); 2 cups rolled oats (use certified gluten-free if needed); 3 tbsp pumpkin seeds (plus extra for scattering on board); 2 tbsp chia seeds; 2 tbsp raw honey (for granola); 2 tbsp coconut oil (melted); 1 tsp vanilla extract; 1 tsp ground cinnamon (for granola); 0.25 tsp fine sea salt; 150 g fresh strawberries (hulled and halved); 100 g fresh blueberries; 100 g fresh raspberries; 2 whole kiwi fruit (peeled and sliced into rounds); 1 large red apple (cored and thinly sliced); 100 g seedless grapes (red or green, in small clusters); 4 tbsp pomegranate arils (fresh or from a pouch); 6 whole dried apricots (unsulphured, halved); 3 tbsp natural almond butter (placed in a small bowl for dipping); 2 tbsp crushed walnuts (for topping one yogurt bowl); 1 small jar raw honey (for serving on the side)

High ProteinMeal PrepEgg-Free

Prep Time25 min

Cook Time22 min

Servings6

Calories318 kcal

Health Score5/10

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Healthy Brunch Charcuterie Board with Greek Yogurt and Granola

If you have ever wanted to impress guests without spending hours in the kitchen, this healthy brunch charcuterie board with Greek yogurt and granola is exactly what you need. It is colourful, customisable, and genuinely nutritious, not just a pretty board loaded with hidden sugars. The foundation is thick, plain Greek yogurt, which brings a hefty hit of protein to every single serving. Layered around it are bowls of low-sugar seed granola, vibrant fresh fruit, and a collection of smart little toppings that turn a simple grazing spread into a proper morning meal.

What makes this board stand apart from most you will see online is the intentional focus on nutrition. Traditional brunch grazing boards often sneak in flavoured yogurts full of added sugar, store-bought granola loaded with refined sweeteners, and pastries that push the calorie count sky high before 10am. This version flips that script. The granola is made with rolled oats, pumpkin seeds, chia seeds, cinnamon, and just a small drizzle of raw honey, toasted until golden and crunchy. The Greek yogurt is plain and full-fat, giving you around 17 grams of protein per serving. Every fruit and topping has been chosen to add fibre, antioxidants, or healthy fats, so you are actually fuelling your body while you graze.

Assembling the board is genuinely fun, and it takes less than 30 minutes from start to finish. You begin by positioning your anchor ingredients: two or three small bowls filled with Greek yogurt, one drizzled with a tiny amount of raw honey and a sprinkle of cinnamon, another topped with a few crushed walnuts. Next comes the granola, poured into a wide shallow bowl or scattered in a generous cluster directly on the board. From there, you build outward with colour. Sliced strawberries, fresh blueberries, raspberries, and halved kiwi slices bring brightness. Thin apple slices fanned out near the edge add crunch and a pop of green or red. Small clusters of grapes, a handful of pomegranate arils, and a few dried apricots fill the gaps. Finish with a scatter of pumpkin seeds, a small bowl of almond butter for dipping, and a tiny jar of raw honey on the side.

This board works beautifully for a weekend brunch with family, a Mother's Day morning spread, a baby shower, or honestly just a slow Saturday when you want something special without the fuss. You can scale it up or down with ease. Swap in dairy-free coconut yogurt for guests who are lactose intolerant, use certified gluten-free oats in the granola for anyone with a sensitivity, or add a bowl of nut-free seed butter if allergies are a concern. The entire thing is endlessly flexible, visually stunning, and built around ingredients that genuinely love your body back. Guests tend to go back for second and third helpings, which is always a good sign.

Ingredients

Serves:6

500 g plain full-fat Greek yogurt (divided between 2 to 3 small bowls)
1 tbsp raw honey (for drizzling over yogurt, divided)
1 tsp ground cinnamon (for yogurt garnish)
2 cups rolled oats (use certified gluten-free if needed)
3 tbsp pumpkin seeds (plus extra for scattering on board)
2 tbsp chia seeds
2 tbsp raw honey (for granola)
2 tbsp coconut oil (melted)
1 tsp vanilla extract
1 tsp ground cinnamon (for granola)
0.3 tsp fine sea salt
150 g fresh strawberries (hulled and halved)
100 g fresh blueberries
100 g fresh raspberries
2 whole kiwi fruit (peeled and sliced into rounds)
1 large red apple (cored and thinly sliced)
100 g seedless grapes (red or green, in small clusters)
4 tbsp pomegranate arils (fresh or from a pouch)
6 whole dried apricots (unsulphured, halved)
3 tbsp natural almond butter (placed in a small bowl for dipping)
2 tbsp crushed walnuts (for topping one yogurt bowl)
1 small jar raw honey (for serving on the side)

Instructions

1
Preheat your oven to 170 degrees Celsius (325 degrees Fahrenheit) and line a large baking tray with parchment paper.
A lower oven temperature helps the granola toast evenly without burning the chia seeds or oats.
2
In a large mixing bowl, combine the rolled oats, pumpkin seeds, chia seeds, cinnamon, and sea salt. Stir well so everything is evenly mixed.
3
In a small bowl, whisk together the melted coconut oil, raw honey, and vanilla extract. Pour this over the oat mixture and stir thoroughly until every oat is coated.
If your honey is thick, warm it for 10 seconds in the microwave so it combines easily with the coconut oil.
4
Spread the granola mixture in a thin, even layer across the lined baking tray. Press it down gently with the back of a spatula to encourage some clumping.
5
Bake for 18 to 22 minutes, stirring once halfway through, until the granola is golden and fragrant. Remove from the oven and allow it to cool completely on the tray. It will crisp up further as it cools.
Do not skip the cooling step. Granola that gets moved while still warm tends to crumble rather than form satisfying clusters.
6
While the granola cools, prepare all your fruit. Wash the strawberries, blueberries, and raspberries. Hull and halve the strawberries. Peel and slice the kiwi into rounds. Core and thinly slice the apple, then squeeze a little lemon juice over the slices to prevent browning.
7
Divide the Greek yogurt between two or three small bowls. Drizzle one bowl with a little raw honey and dust with cinnamon. Top a second bowl with crushed walnuts and a light drizzle of honey. Leave a third bowl plain for those who prefer it unsweetened.
Using different yogurt presentations gives guests options and makes the board visually dynamic.
8
Position the yogurt bowls on your board or large serving tray first, spacing them out to act as anchor points. Place a wide shallow bowl of cooled granola near the centre of the board.
9
Fill the spaces around the bowls with your prepared fruit, grouping each type together for visual impact. Fan the apple slices along one edge, cluster the grapes together, and nestle the kiwi rounds in a row. Scatter pomegranate arils freely over gaps.
Work from the largest items to the smallest. Berries and pomegranate arils are your finishing details, not your foundation.
10
Tuck in the dried apricot halves among the fresh fruit for colour contrast. Add the small bowl of almond butter and the jar of honey to the board. Finish by scattering a small handful of pumpkin seeds across the board for texture and a final flourish.
Serve immediately, or loosely cover with cling film and refrigerate for up to 2 hours before your guests arrive.

Nutrition per serving

318kcal

Calories

19g

Protein

34g

Carbs

12g

Fat

Fibre

14g

Sugar

98mg

Sodium

Pro Tips

✓
Use room-temperature Greek yogurt straight from the fridge so it does not weep too much liquid onto the board.
✓
Make the granola the night before to save time on the day and ensure it is completely crisp.
✓
Choose a wooden board, large slate, or rimmed baking sheet as your serving base. A rimmed edge stops fruit rolling off.
✓
If your board needs to sit out for longer than 30 minutes, keep the yogurt bowls on a small tray of crushed ice to maintain freshness.
✓
Label each yogurt bowl with a small card so guests know which is plain and which has added honey.
✓
Buy pomegranate arils pre-packaged to save significant prep time without sacrificing any nutrition.
✓
Brushing apple and kiwi slices with a tiny amount of lemon juice keeps them looking fresh and bright for much longer.

Frequently Asked Questions

Can I make this healthy brunch charcuterie board with Greek yogurt and granola ahead of time?↓

Yes. You can bake the granola up to five days in advance and store it in an airtight container. Prep all the fruit the night before and refrigerate it in separate containers. Assemble the board within 30 to 60 minutes of serving for the best presentation and food safety.

How do I make this board dairy-free?↓

Simply swap the Greek yogurt for a thick coconut yogurt or unsweetened oat-based yogurt. Both hold up well in bowls on a board. Check the label to choose a variety with no added sugar for the healthiest option.

Is the granola in this recipe gluten-free?↓

Oats are naturally gluten-free but are often processed in facilities that handle wheat. If you need a strictly gluten-free board, use oats that are certified gluten-free, which are widely available in most supermarkets and health food stores.

How much protein does each serving contain?↓

Each serving contains approximately 19 grams of protein, primarily from the Greek yogurt and pumpkin seeds. Using full-fat plain Greek yogurt rather than flavoured low-fat versions is the single biggest factor in keeping the protein high and the sugar low.

What size board do I need?↓

A board or tray that is roughly 45 to 55 centimetres in length works well for six people. A large wooden cutting board, a slate cheese board, or even a clean baking sheet lined with parchment all work brilliantly.

Can I use store-bought granola instead of homemade?↓

Absolutely. Look for a granola with less than 6 grams of sugar per serving and no refined syrups as the primary sweetener. Granolas featuring seeds, nuts, and whole oats are the best choice for keeping the board genuinely healthy.

Variations

•
Tropical Summer Board
Replace the apple, grapes, and raspberries with sliced mango, pineapple chunks, passionfruit halves, and fresh coconut flakes. Swap the cinnamon in the granola for a pinch of ground ginger for a warm, exotic flavour.
•
Autumn Spice Board
Feature sliced pears, fresh figs, blackberries, and roasted sweet chestnuts alongside the yogurt and granola. Add a sprinkle of nutmeg and cardamom to the granola and swap the almond butter for a tahini drizzle for a nutty, earthy finish.
•
High-Protein Athlete Board
Increase the protein by adding a bowl of cottage cheese alongside the Greek yogurt, and include a small bowl of hemp seeds for extra scattered topping. Add hard-boiled eggs halved and placed at the edge of the board to push each serving toward 30 grams of protein.
•
Dairy-Free and Vegan Board
Use thick coconut yogurt in place of Greek yogurt and ensure the honey is swapped for pure maple syrup throughout both the granola and the toppings. Every other element of the board is already naturally plant-based.

Substitutions

•
Greek yogurt → Coconut yogurt or oat-based yogurt (Use for a dairy-free version. Choose unsweetened varieties to keep sugar content low.)
•
Raw honey → Pure maple syrup (A direct swap in equal amounts. Makes the board fully vegan. Use a small amount as the flavour is slightly stronger.)
•
Coconut oil → Light olive oil or avocado oil (Both work well in the granola and have a neutral flavour that does not compete with the cinnamon and vanilla.)
•
Almond butter → Sunflower seed butter (A great nut-free alternative that still adds healthy fats and a creamy dipping element to the board.)
•
Walnuts → Pumpkin seeds or sunflower seeds (Use for a nut-free board. Both add crunch and nutrition without any nut allergen concerns.)
•
Rolled oats → Quinoa flakes (Adds extra protein and a slightly nuttier flavour. Toast at the same temperature but watch closely as quinoa flakes can brown faster than oats.)

🧊 Storage

Leftover assembled board components should be stored separately in airtight containers in the refrigerator. Greek yogurt keeps for up to 3 days. Cut fruit is best consumed within 24 hours. Granola keeps in an airtight container at room temperature for up to 5 days. Do not store the assembled board as a whole unit, as the fruit will release moisture into the granola and yogurt.

📅 Make Ahead

The granola can be baked up to 5 days ahead and stored in an airtight jar at room temperature. All fruit can be washed, cut, and refrigerated in separate containers the evening before. Greek yogurt bowls can be portioned and covered with cling film up to 4 hours ahead. On the day, assembly takes under 10 minutes.