Greek Yogurt Blueberry Breakfast Bowl

If you have been following my stories on Instagram, you are already in the know! I am OBSESSED with my greek yogurt bowls. In fact, I am so obsessed and so in love that I prefer these to candy, yes, even Reeses Cups. Crazy, I know. But I finally found the perfect combo, and it is time I share it with you all! What is amazing about these bowls? They have an insane amount of super healthy ingredients. I love them because not only are they delicious, but they are healthy and make me feel good about my choices! Even better? They are filling.

Note, while I call these “breakfast bowls,” I treat them as anytime bowls. When the mood strikes (and so long as it is on plan), I go for this. Breakfast – perfect. Lunch – sure. Dinner – why not? It is better than the pizza the family is having!

I also have found the perfect toppings by experimenting and swapping in and swapping out (luckily, my secret ingredient is on Amazon, so you can easily get it as well!). The remarkable thing about the toppings I use? They are packed with antioxidants, healthy fats, fiber, protein, Omega-3’s, the list goes on. Not only is this tasty and satisfies your need for blueberry cobbler, but it also packs a heavy nutritional punch!

Here are a few KEYS to making this just right – it is important to do it all in this order, got it!?? I will also give this to you in a recipe format below, but make sure to read this. It is not full of fluff – I promise – and I want your bowl to be as perfectly decadent as mine!

Make Your Base

  1. Use FROZEN blueberries. Fresh just isn’t the same here.
  2. Defrost a cup of blueberries in the microwave for the full 60 seconds. 30 is too short. As is 45. You don’t want them still frozen. You want them so they are juicy and squishy.
  3. Next, top with your greek yogurt. I use the full-fat stuff (5%) and love that Fage finally makes these in single-serve containers, which makes it a little easier to bring this concoction to work.
    • Note – for my Vegan and Vegetarian, I have found that the Almond Milk Greek Style Yogurt from Kite Hill (plain and unsweetened) is an excellent substitute for the dairy version. This is my go-to this month as I take a break from dairy.

Topping Time!

  1. Drizzle the yogurt with high-quality vanilla extract. This stuff is expensive. I KNOW. But don’t use the imitation stuff – it is icky. Also, make sure it is not expired – that is really nasty. Here are the ones I like to use:
    • Ideally, Trader Joes (price and taste)
    • If you cannot get it from Trader Joe’s, order this bottle of vanilla extract from off of Amazon. I like it because it is a nice big bottle and contains no alcohol. Apparently, a lot of reviews are furious about the fact there is no alcohol in this. However, for this purpose, it is perfect.
  2. Ok, here is where it gets fun with toppings! You can mix and match, but these are my favorites:
    • Local Honey.
      • I like to get mine from the farm down the road.
    • Chopped Pecans
      • I find I can get good ones from Trader Joe’s or Wegman’s. Make sure you don’t get the whole halves – you only need those if you are baking a pie! You don’t want to waste your time chopping.
    • Chia Seeds and/or Hemp Hearts and/or Flax Seeds
      • I like that this bag has both, plus flax! Why do I like these even more? They give me the crunch of granola without all of the added sugar that granola can bring to the table. Also, if you are like me and have granola in the house . . . it is gone in about 24 hours, I have no self-control! Even it is “healthy,” I don’t think that applies if you eat the whole bag in one sitting. Adding these seeds also gives us a fantastic dose of Omega-3s and fiber.
    • Cinnamon
      • I buy mine at Home Goods!
  3. Now – here is the secret SURPRISING ingredient that will make your whole bowl POP!!!!! Are you ready for it?? Vanilla Sea Salt. OMG. This stuff is legit. I first had it at a bar in Lancaster on the rim of a cocktail – and ordered some immediately – right at the bar – because I knew this would be my new go-to fun ingredient. I wasn’t wrong! A tiny sprinkle of this will make your whole bowl go, KA BAM!
  4. Enjoy! Savor! Sigh with happiness.
Print
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Greek Yogurt Blueberry Breakfast Bowl

  • Author: Lawfully Lean
  • Cook Time: 1 minute
  • Total Time: 2-3 minutes
  • Yield: 1 serving 1x

Description

This is my go to meal – any time of day.  It keeps me happy, healthy, and full! I may also sigh of happiness while eating it.  Caution:  you may too.


Ingredients

Scale
  • 1 cup frozen blueberries
  • 5 oz. Plain Unsweetened Greek Yogurt (can sub in plant based yogurt)
  • 1/2 tsp vanilla extract
  • 1 tsp local honey
  • 1 tsp chia seeds (optional)
  • 1 tsp hemp seeds/hemp hearts (optional)
  • 1 tsp bee pollen (optional)
  • 1/4 cup pecans
  • 1/2 tsp cinnamon (or more to taste)
  • sprinkle of vanilla sea salt

Instructions

  1. Defrost blueberries in microwave safe bowl (ideally the bowl you are eating from) for 60 seconds in the microwave.
  2. Top with yogurt.
  3. Drizzle yogurt with vanilla extract.
  4. Add toppings.  Add honey and sprinkle of sea salt last.
  5. Enjoy!

Notes

Nutrional Facts count the toppings (minus the bee pollen).

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