I find it amazing how entrenched we can become in some of our habits and how, at the same time, we can create new ones if we are forced to. What made me come to this deep, philosophical realization? Cereal. I think I have eaten cereal for breakfast pretty much every morning of my entire life. Of course, weekends bring about variety like eggs or french toast but during the week it was always cereal. I pretty much binge on one brand for a while and then cut it out completely, moving onto the next one. Lately, my go-to has been all bran with some sort of fruit, mostly bananas. Every morning, I wake up and almost sub-consciously I reach for the cereal box. I couldn’t imagine eating anything else. Even when I discovered the best green smoothie ever, I still couldn’t integrate it into my breakfast rotation.
The first time that I actually remember not being able to touch cereal was after we came back from Asia. After having eaten a variety of savory foods for breakfast (amazing, amazing food like roti canai and sukiyaki), it was the hardest meal for me to reintegrate into my diet. There’s something about the cravings that you have first thing in the morning that are particularly difficult to change.
That is why I am so surprised that for the past month or so, I just randomly started eating variations of this yogurt bowl for breakfast. I thought that maybe consciously integrating more protein into my breakfast would make me stay full a little longer, so that I wouldn’t have to reach for a second breakfast every day by 10 or 11 am. While I think this actually does make me feel fuller, I just really enjoy the different textures and flavors in the morning. While I’ve provided a recipe below, it is more of an approach to breakfast than something you should stick to exactly. While I normally just use whatever fresh fruit we have on hand, it is easy to roast a bunch at the beginning of the week so that you can incorporate something a little extra special (and warm, if you want) into the bowl. I don’t know how long this yogurt bowl trend of mine is going to last, but I am embracing it for now: it’s got to be something special if it has stuck thus far.
I didn't add any honey to the roasted fruit and I found them sweet enough as is. If you think you would like some extra sweetness, add about 2 teaspoons to the fruit mixture. Alternatively, you can drizzle some honey over your yogurt bowl for a stronger, uncooked honey flavour.
This recipe will give you enough fruit for the week. You can put some of the fruit at the bottom of the bowl before adding anything else and warm it up in the microwave if you prefer a warm breakfast.
Preheat your oven to 375F.
In a medium bowl mix together all of the ingredients for the roasted fruit. Include the scraped vanilla bean pod in with the fruit as well.
Line a 9x9 cake tin (or whatever you have on hand that has sides- the juice will release their liquids and a baking tray wouldn't work well) with parchment paper.
Roast fruit for 40 minutes (until they are fully cooked and have released some liquid.
Cool down the fruit and their liquid and keep refrigerated in an air tight container.
Pour a generous spoonful of fruit over about 1/3-1/2 cup of greek yogurt (however much you would like).
Sprinkle with chopped walnuts, buckwheat and chia seeds (or whatever nuts you prefer).
If you want some additional sweetness, drizzle 1 teaspoon of honey over the fruit and yogurt.