📋 Watermelon Granola Breakfast Trifle Recipe

5 from 5 votes

📋 Watermelon Granola Breakfast Trifle Recipe

This show-stopping Watermelon Granola Breakfast Trifle boasts layers of watermelon, chopped strawberries and mango, toasted coconut, vanilla yogurt and almond granola, topped with candied citrus and more toasted coconut ! It's the ideal healthy alternative to your typical dessert trifle, made with cake and pudding and the perfect breakfast or dessert or breakfast dessert for any season and every type of gathering.

Course Breakfast, brunch, Dessert

Cuisine American, British, Canadian, North American

Keyword granola, trifle, watermelon

Special Diet Vegetarian

Prep Time 20

Total Time 20

Servings servings

Calories 225kcal

Author Terri Gilson

Equipment

trifle bowl

Ingredients

6 cups almond granola * I bought a 700 g bag and used most of it
2 cups watermelon, chopped into cubes
2 whole mangos, chopped into cubes
1 lb strawberries, hulled and cut in half (quartered for larger berries) 454 g
2 750 g -containers vanilla Greek yogurt
¼ cup toasted coconut
6 slices of watermelon, cut into equal triangles

Garnish

slice of watermelon
toasted coconut
candied citrus peel

US Customary - Metric

Get Recipe Ingredients

Instructions

Toasted Coconut

Toast coconut: Preheat oven to 350 degrees F/176 degrees C. Place ½ cup coconut in a shallow pan (a pie plate or 8-inch round cake pan).
Bake for about 2-3 minutes- watch it closely to avoid burning.
*Be sure to wash your watermelon before cutting/slicing.
Add ½ the watermelon, mango and strawberries to the bottom of a 3 quart /3 liter trifle bowl. Sprinkle on ⅓ of the toasted coconut
Add ½ the granola and 1 container of yogurt.
Push back stuff with spatula and press watermelon against glass, repeat for all 6 slices of watermelon.
*If the glass gets smeared with yogurt, simply take a damp paper towel and wipe it off, then dry it with a dry paper towel.
Add wedges of watermelon, while holding the trifle back with spatula.
Add all 6 triangles of watermelon.
Add another layer of everything in same order as above, starting with fruit, as with the first layer.
Add granola, then end with yogurt. Garnish with candied citrus peel and remaining toasted coconut and slice of watermelon (as shown).

Notes

Expert Recipe Tips:

- Chill your fruit before assembling – Cold fruit not only tastes fresher but also helps keep the yogurt cool and the granola crisp for longer.

- Cut fruit into uniform pieces – Evenly sized cubes of watermelon, mango, and strawberries give the trifle a clean, professional layered look.

- Dry fruit thoroughly – Patting fruit dry with paper towels prevents extra moisture from seeping into the yogurt and granola.

- Toast coconut carefully – Coconut can burn quickly; watch it closely and stir halfway through to ensure even browning.

- Add granola at the last minute – To maintain its crunch, layer the granola just before serving or sprinkle it on top of individual portions.

- Press watermelon wedges against the glass – This not only creates a stunning presentation but also helps keep layers in place.

- Use a clear glass bowl – A trifle is all about visual appeal, so choose a clear trifle bowl or punch bowl to showcase the colorful layers.

- Customize flavors – Switch up the yogurt flavor, use seasonal fruits, or swap candied citrus peel for fresh zest or berries for a different twist

Storage:

You'll want to make this as close to serving as possible. If you want to prep it in advance (or at your gathering or potluck), I'd suggest you cut up the watermelon, mango and strawberries separately and store them in 3 separate containers in the fridge. You can also toast your coconut in advance.

🎥 Video

How to cut watermelon into cubes

Nutrition