Basic Yogurt Bowl
Breakfast in an egg-less world
Once upon a time, my breakfast every morning without fail was a scoop of leftover rice and 2 scrambled eggs (basically tamago kake gohan, but for a weenie who avoids eating raw eggs when he can). That changed in early 2025, when worsening bird flu outbreaks caused a severe egg shortage in the States. You legit couldn’t buy eggs for, like, months.
In the midst of the outbreak, I switched to eating a simple yogurt bowl for breakfast and didn’t look back. This is the most basic version that I would make if I was at my laziest:
- Unsweetened Greek yogurt
- Granola
- Some kind of sweetener (honey, maple syrup, agave, etc.)
- Some kind of frozen fruit (wild blueberries, banana, mango, etc.)
There are a few advantages the humble yogurt bowl has over other breakfast dishes (besides avoiding the consequences of avian influenza outbreaks). You can easily meal prep, like, a week’s worth of these into 16 oz. deli containers on a Sunday and eat them wherever, since you can eat them cold. They’re easy to vary so you don’t get bored: swap the sweetener, swap the fruit, swap the kind of granola, add on additional stuff.
For add-ons, my girlfriend likes to add chia seeds (which I’ll add if I have them). Or, you could soak those chia seeds in flavorful liquid overnight to get chia pudding. Here are some other add-ons I like:
- Spoonful of nut butter (almond, peanut, etc.)
- Spoonful of fruit preserves (apricot, cherry, whatever)
- Coconut flakes
- Extra nuts (shaved almonds, pecans, etc.)
Some other notes on ingredients
I use plain Greek yogurt. IMO the sweetened, flavored yogurts at grocery stores are way too sweet, and if you get plain yogurt, you can control the sweetness directly by adding more sweetener and/or fruit. If the yogurt is too thick for your liking, you can also slightly thin it out with a bit of milk (I don’t do that personally, because I prefer my yogurt thicc with 2 c’s).
Wild blueberries (sometimes called “lowbush”) are smaller and sweeter than the cultivated (or “highbush”) blueberries that you would normally find in the grocery store. I just prefer the sweetness and size. Some people will tell you wild blueberries have an assortment of health benefits, but I don’t really pay attention to those, and as far as I care you can use highbush blueberries or whatever other frozen fruit you want.
Recipe
Basic Yogurt Bowl
Makes one bowl
Ingredients
- 1/2 cup plain, unsweetened Greek yogurt
- 2-ish tbsp maple syrup (or honey, agave, etc.)
- 1/2 cup granola
- 1/3 cup frozen fruit, sliced if needed
Steps
- Add all ingredients to a bowl and mix with a spoon. Eat right away, or store in a 16 oz. deli container for up to a week.