I’m not quite sure when this happened, but at some point this spring/summer, I started throwing a random yogurt bowl into my breakfast rotation.* Turns out whole milk Greek yogurt is pretty incredible and topped with perfectly ripe summer fruit and a little bit of granola, you have the makings of a breakfast that’s quick, filling and
makes for a beautiful Instagram picture really freaking delicious.
As an extra dose of endorsement, Joey actually requested a yogurt bowl breakfast during our trip to the cabin last weekend. And again just yesterday morning! And he only eats the best of the best, so you know it’s good.
*Is it really a rotation if it’s 90% overnight oats and 10% waffles?
Also, I’m not going to tell you how to live your life, I’m just going to strongly suggest you get the whole milk, full fat, unflavored Greek yogurt. Reminds me of when we used to have a milk delivery and would eat the cream off the top with a spoon. Those were the days! Also, if you don’t have a go-to granola recipe, might I strongly suggest this one (my current go-to), this one (because it has a bit of everything) or this one (for that fall vibe)?
What’s your favorite breakfast right now?
So, I am kind of lying when I call this my “current breakfast obsession.” Because, truth be told, I’ve only eaten it twice. Twice this year, that is. And that’s because this breakfast involves pomegranate and those fuchsia beauties just showed up in my grocery store last week. Whether that means pomegranate is actually in season or not is up for debate.
But, I was obsessed with this breakfast around this time last year and now that poms are back, I’m sure to be obsessed again. So, this is kind of a breakfast obsession in advance. And I feel comfortable declaring this obsession-to-come because I’m pretty well versed in my own predictability.
Oh, P.S. This is totally the wrong season for a cold breakfast, but there’s granola and maple syrup and a doughy texture that feels pretty comfort food-y so it totally works.
The night before, I mix up 1/3 cup each of oats, plain Greek yogurt and milk (I use unsweetened almond) then cover the bowl and leave it in the fridge overnight. In the morning, mix then top with 1T maple syrup, 1/4 cup pomegranate arils and 1/4 cup granola (I just made this one and it’s incredible!). Then devour!
I have this love/hate relationship with pomegranate where I hate to de-seed it, but I love those juicy bursts of flavor in the arils. I try to remind myself how good they taste in this breakfast when I am de-seeding and inevitably being super picky about making sure to get every little bit of the pulp out. I swear it’s worth it 🙂