My younger son has been a major yogurt fan since he took his first sloppy spoonful as a toddler. My older son wouldn’t touch it. But a funny summer camp experience caused him to change his ways, and now he actually lights up when I prepare him one of my “special” yogurt bowls for breakfast.
We’ve all heard of Taco Tuesdays and fish on Fridays, but have you ever heard of Maypo Mondays? Believe it or not, this was a real thing at the summer camp my kids have attended for years. No surprise, this mushy, maple-flavored oatmeal cereal was not a hit with a bunch of hungry boys. (I think the bitter rye flour listed as the second ingredient was likely the main culprit.)
Perhaps to uphold its reputation for serving great-tasting food most of the time–or perhaps to fend off a growing threat of rebellion–Maypo Monday was finally retired in favor of yogurt and granola bowls. Alliteration may be lacking, but the campers were happy.
After my sons reported loving the yogurt-granola combination, I started serving it regularly as a convenient, healthy breakfast option, adding fresh fruit to the mix. It’s quick, easy, and provides high-protein staying power…and everyone is more than happy to dig in.
The following recipe is my whimsical version of the yogurt and granola bowl. It takes a few extra minutes to assemble–but it’s still really easy–and my kids adore it. I particularly like the peanut butter drizzle, which can be substituted with any nut butter, Nutella, or strawberry jam. You can absolutely use the recipe as a framework, choosing options and eyeballing the various amounts according to what tastes good to you.
For those who don’t care for bananas, don’t miss the substitution note below the recipe. My older son is not a fan of bananas, but he’ll eat the alternate version any day of the week!
Versatile, deceptively healthy, and satisfying… let me know if you decide to try!
Yield: 1 serving
- 1 ripe, yet firm banana, peeled
- 1/2 cup Greek yogurt (plain, vanilla, or your flavor of choice; may also use cottage cheese)
- 1/3 cup fresh berries of choice, cherries, and/or chopped pineapple*
- 3-4 tablespoons granola
- 1-2 tablespoons peanut butter or nut butter of choice, Nutella, or jam
- Other options: sliced almonds or other nuts, shredded coconut, and/or chocolate chips
Split the banana lengthwise and lay the two halves in a shallow bowl. For a fun look, use an ice cream scoop to scoop out the yogurt and place it on top of the banana. Distribute the fruit over the plate, and then sprinkle with the granola.
Melt the peanut butter or topping of choice in the microwave until it is very runny. I melt peanut butter in two 15-20 second bursts; Nutella and jam require slightly less time in my microwave. Use a spoon to drizzle the topping over all, add any of the optional extras, and enjoy!
- *Pineapple is a delicious option for those who don’t care for bananas. My older son isn’t a banana fan, so for his version I sometimes cut spears of pineapple to make it look more like the traditional split. That said, it’s easier for kids to eat if the pineapple is cut into bite-size pieces and arranged on the plate.
- *The tartness of plain yogurt can be a turnoff to many children–and some adults. When I use plain yogurt, I usually stir in a drizzle of pure maple syrup for my boys. It adds a hint of sweetness that can be easily controlled. You may also find that the addition of granola, fresh fruit, etc., alleviates the need for a really sweet yogurt. Lastly, full fat or even low-fat yogurt will taste smoother than nonfat.