Leah Cooks a Simple Breakfast Yogurt Bowl

This isn’t really a recipe, you guys. And I know any good nutritionist will tell you that a proper breakfast has green things (heretofore called “vegetables”) in it, but…well, it’s still my breakfast. Every. single. day.

I’ll double up on the green things at lunch, okay?

So excuse the cheating on every level, but I promised you the usual stuff from my family table, so here you go, in all its lame glory.

Here’s what you get: some whole-fat Greek yogurt for protein and to fill you up, a little granola so you don’t gag on the yogurt at 6:30 a.m. (#truth), and a serving of fruit with a little coconut for good happy measure. BOOM. Done.

This is in our kids’ breakfast rotation two or three days out of the school week (we save the sugary cereal for the weekends. I’ll let you guys guess which days are their favorites). The only modifications are that we add a little bit of honey to their yogurt for sweetness, and I’ll put ramekins of toppings on the table so they can choose their own, buffet-style: granola, raisins, bananas or berries, cinnamon, unsweetened coconut flakes and sometimes mini chocolate chips. They never, ever complain about being hungry at school those days.

(Though they’ll deny this in a heartbeat if it means Lucky Charms could be on the menu. I keep trying, friends. I keep trying.)

Here’s the version I make for myself:

Breakfast Yogurt Bowl

serves 1


  • 1/2 cup whole-fat Greek yogurt
  • 1/4 cup granola*
  • 1 serving of fruit, such as 3-4 sliced strawberries, or 1 sliced banana sprinkled with a little cinnamon, to taste**
  • 1 T unsweetened flaked coconut


Scoop yogurt into a bowl. Mix in granola, then top with fruit and coconut. Enjoy.

* I have never loved a packaged granola more than I love The Granola Factory’s Cherry Almond Quinoa granola. This isn’t an ad–it’s just straight Leah Truth. There’s no funny stuff in the ingredients, and it’s sweet enough that I can use on plain yogurt without adding any other sweetener. If you can’t find it on the shelves of your local Wegmans (where I buy it), it’s because I’ve already cleaned them out.

**Some other fruit options for you: 1/4 cup of blueberries, 1/2 c. chopped mango, a chopped apple sautéed in butter or coconut oil and a little cinnamon and sugar and cooled, 1/4-1/2 cup chopped peaches or other stone fruit. Try your best to use fruit that’s in season for optimum breakfast awesomeness.

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