Winter Breakfast Bowl

Winter Breakfast Bowl - This easy, no-cook breakfast turns the typical yogurt bowl upside down, using the yogurt as a binder and encouraging heavier use of fruits you may not ordinarily consider.

This easy, no-cook breakfast turns the typical yogurt bowl upside down, using the yogurt as a binder and encouraging heavier use of fruits you may not ordinarily consider.

 

 

Right off the bat I can think of quite a few reasons I’ve been starting my day so frequently with a cool, colorful breakfast bowl like the one pictured here.

Among other wonderful qualities, this meal is…

  1. Healthy
  2. Satisfying
  3. Easy
  4. Flexible
  5. Perfect for “getting back on track” -and staying there

 

Amidst all the holiday parties with the heavy hors d’oeuvres, cookies, cocktails and eggnog - and all the other usual temptations (in my case, ice cream and chocolate!) -it really helps to start the day off on the right track.

But we’re all busy, right? A meal that we can whip up in minutes with ingredients we can easily have on hand is a must.

Of course, in order for any healthy eating habit to stick, it has to taste good and truly satisfy. And despite its utter simplicity, this one does.

 

How to Build a Better Yogurt Bowl  ~  A yogurt bowl might not sound like anything new and exciting, but a slightly different approach can turn this easy breakfast into a new favorite — and it just so happens to be healthy, filling, and undeniably satisfying!

We started talking about the merits of shaking up the usual yogurt bowl in a post called “How to Build a Better Yogurt Bowl.” ⬇︎⬆︎

How to Build a Better Yogurt Bowl  ~  A yogurt bowl might not sound like anything new and exciting, but a slightly different approach can turn this easy breakfast into a new favorite — and it just so happens to be healthy, filling, and undeniably satisfying!

For years, I made my yogurt bowls with (no surprise) a big base of yogurt, often reaching for a single-serve cup as the main component. Maybe I added a little bit of fruit and a light sprinkle of something crunchy. It was a grab-and-go meal that was more convenient than truly delicious.

Last summer, when we were awash in peaches and fresh berries, I found myself shifting the proportions of the various ingredients. It was such a simple change, but I loved it. And I’ve been on repeat ever since.

Thanks to the utter convenience of this meal, I was unwilling to say goodbye as the bounty of summer fruit dwindled. I found myself reaching for fruits that I had never before mixed into yogurt.

My latest favorite in the ever-shifting array of seasonal options is pomegranate, persimmon or blueberries (sometimes both) and banana, which I chop rather than slice for what I think is better allover flavor and texture in each bite. (These little details make a difference!)

Happily, there’s no need to wrestle those juicy seeds from a whole pomegranate or purchase the expensive cups. You can if you want, but I promised this would be easy, right? Frozen bags are readily available and, surprisingly, the arils maintain their pop of flavor and crunch quite well.

Persimmon season isn’t especially long, so enjoy them while you can and then move on. Experimentation is welcome and encouraged. Who knows what delicious combination you may discover?

Winter Breakfast Bowl - This easy, no-cook breakfast turns the typical yogurt bowl upside down, using the yogurt as a binder and encouraging heavier use of fruits you may not ordinarily consider.

Other delicious cool weather combinations:

  • Pineapple, toasted coconut flakes, blueberries and almonds
  • Sweet apple, pitted and chopped Medjool dates and walnuts or pecans
  • Orange or clementine, dried cranberries or cherries (or mostly thawed frozen cherries)
  • Pear, apple, banana and almonds or pecans
  • Kiwi and persimmon or pineapple and berries
  • Mango, banana and toasted coconut

A few more things…

➔ Feel free to mix and match!

➔Because it adds heft to the bowl and I like the flavor, I almost always add banana. Those who are not in camp banana may absolutely skip it in favor of more of another option.

➔For a more integrated bowl, I prefer chopping the fruit into small pieces.

➔Ingredients like chia, flax and hemp seeds are nutrient boosts that work with all of these combinations.

➔And my favorite new find? Those little greenish pumpkin seeds you can see on top are SuperSeedz Maple Sugar and Sea Salt. They’re equal parts sweet, salty and crunchy and so darn tasty sprinkled on yogurt, salads, etc.-or eaten by the handful.

Winter Breakfast Bowl - This easy, no-cook breakfast turns the typical yogurt bowl upside down, using the yogurt as a binder and encouraging heavier use of fruits you may not ordinarily consider.

What are the health benefits?

  1. Yogurt - calcium, protein and probiotics
  2. Fruit - Vitamins, anti-oxidants and wholesome carbs
  3. Granola -whole grains, fiber and (depending on option) protein
  4. Nuts, seeds, etc. -more protein, minerals, healthy fats
Winter Breakfast Bowl - This easy, no-cook breakfast turns the typical yogurt bowl upside down, using the yogurt as a binder and encouraging heavier use of fruits you may not ordinarily consider.

Winter Breakfast Bowl
Yield: 1 serving
In these nutrient-rich bowls, fruit provides the heft, so I aim for three types of fruit and use the yogurt as a binder, topping with granola for added crunch and flavor. Vary the fruit by season and according to what you enjoy.
Ingredients
  • 1/4 cup pomegranate arils (frozen work really well!)
  • 1/2 a persimmon, chopped (may substitute fresh or frozen blueberries)*
  • 1 banana, chopped
  • 1/3 cup yogurt of choice
  • 1/4 -1/3 cup granola
  • Extras and options: other berries of choice; chopped mango; pineapple; nuts and or seeds; flaked or shredded coconut; hemp, chia or flax seeds, etc.  
Ingredients

Place the fruit in a cereal or other serving bowl. Top with the yogurt and stir. (You can eyeball the yogurt; you need just enough to bind the fruit.) Sprinkle the granola over top  along with optional toppings of choice.

Notes

*Fuyu persimmons are delicious. They are the beautifully orange and rounder and squatter in shape then the more elongated Hachiya variety. The former is deliciously sweet and best eaten when it’s tender to the touch but not mushy (much like a pear), while the latter is rather astringent tasting unless it’s so soft that it can be eaten like pudding.

*Frozen blueberries are a good standby as they maintain a good bit of flavor and pop once thawed. When using either frozen pomegranate arils or frozen blueberries, I place the desired amount in a bowl in the refrigerator - if I remember - the night before. If I haven’t thought ahead, I allow the frozen fruit to sit on the counter for a few minutes or zap it in the microwave ever so briefly. Better to be a bit icy as they will thaw quickly when mixed with the yogurt and other ingredients.

The Fountain Avenue Kitchen https://fountainavenuekitchen.com/

 

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Comments

  1. Marci Longenecker

    Ann…. these look delicious so I am anxious to incorporate them as part of my “get back on track” plan for 2019. Question though… where are you finding Superseedz in the Lancaster area? Or are you getting them online?
    Thanks!

    Reply
    1. Ann Post author

      Hi Marci, Thanks for your comment and I hope you enjoy this meal as much as I do! Locally, I find the Superseedz at Giant. I looked for them at Wegman’s recently and did not see them. The flavor I mention is definitely my personal favorite. 🙂

      Reply
    1. Ann Post author

      Hi Linda, Stauffer’s carries frozen pomegranate and I think Giant does (to be sure call your Giant location before making a special trip). Coincidently, I was at Wegman’s yesterday but they don’t currently carry them. I have found that most grocery stores will order a new product when requested, so if you like them you could inquire at your regular store.

      Reply