Breakfast

Greek Yogurt with Pomegranate, Pistachios and Mint

Name: Greek Yogurt with Pomegranate, Pistachios and Mint
Prep time: 8 min
Total time: 8 min
Yield: 1 serving
Ingredients: 170 g Greek yogurt, 5% fat; 60 g Pomegranate seeds; 15 g Pistachios, shelled; 1 tsp (7 g) Honey; A few leaves, shredded Fresh mint

Full-fat Greek yogurt with pomegranate seeds, pistachios and mint. A winter bowl that looks like a lot more effort than it was. 19 g of protein for 319 kcal.

Calories: 319kcal
Protein: 19g
Fat: 16g
Carbs: 25g

Per serving, makes 1. 8 minutes of work. Published 8 September 2026.

Allergens

Milk
Tree nuts

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Greek Yogurt with Pomegranate, Pistachios and Mint, plated and ready to serve. — The finished breakfast. Greek Yogurt with Pomegranate, Pistachios and Mint

The ingredients for greek yogurt with pomegranate, pistachios and mint arranged separately on a dark worktop: greek yogurt, 5% fat, pomegranate seeds, pistachios, shelled, honey, fresh mint. — Gather your ingredients. 170 g Greek yogurt, 5% fat. 60 g Pomegranate seeds. 15 g Pistachios, shelled. 1 tsp (7 g) Honey. A few leaves, shredded Fresh mint

Greek Yogurt with Pomegranate, Pistachios and Mint, preparation step 1: If seeding a whole pomegranate, halve it and bash the back of each half with a wooden spoon over a bowl. The seeds fall out in about a minute. A 60 g tub from the chilled aisle saves the mess. — Step 1. If seeding a whole pomegranate, halve it and bash the back of each half with a wooden spoon over a bowl. The seeds fall out in about a minute. A 60 g tub from the chilled aisle saves the mess.

Greek Yogurt with Pomegranate, Pistachios and Mint, preparation step 2: Chop the pistachios roughly and shred the mint. — Step 2. Chop the pistachios roughly and shred the mint.

The finished greek yogurt with pomegranate, pistachios and mint. — Step 3. Spoon the yogurt into a bowl, scatter the seeds, pistachios and mint over, and drizzle the honey on top.

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Ingredients

Greek yogurt, 5% fat170 g
Pomegranate seeds60 g
Pistachios, shelled15 g
Shelled weight. In the shell, about half is shell.
Honey1 tsp (7 g)
Fresh mintA few leaves, shredded

Method

If seeding a whole pomegranate, halve it and bash the back of each half with a wooden spoon over a bowl. The seeds fall out in about a minute. A 60 g tub from the chilled aisle saves the mess.
Chop the pistachios roughly and shred the mint.
Spoon the yogurt into a bowl, scatter the seeds, pistachios and mint over, and drizzle the honey on top.

Worth knowing

Pomegranate seeds are 80 kcal per 100 g, denser than most fruit because of the sugar in the juice sacs, but 60 g covers the bowl and comes in at 48.
Pistachios and mint make this taste Persian. The honey is 22 kcal, and the yogurt is tart enough that you may not miss it.

Other breakfast recipes that share ingredients with this one, or every breakfast between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.