Toast pumpkin seeds, sliced almonds and shredded coconut in oven at 400 F for approximately 10 minutes. Be sure to toss around the 5-minute mark. These keep well for the rest of the week in a covered glass bowl.
Spoon Greek yogurt of your choice into a bowl.
Layer the blueberries and raspberries (or your fruit of choice) on top of the yogurt.
Add the pumpkin seed, almond, shredded coconut mixture on top.
For some extra protein, drizzle honey almond butter over the top.