Recipe
Blueberry Yogurt Bowl with Toasted Oats
A cool breakfast bowl with yogurt, blueberries, toasted oats, and a little honey. Toasting the oats in a dry pan adds crunch without needing a full granola recipe, and assembling at the last moment keeps that crunch.
- Prep
- 8 minutes
- Cook
- 5 minutes
- Total
- 13 minutes
- Servings
- 2
- Difficulty
- Easy
- Cuisine
- Everyday cooking
Ingredients
Step-by-Step Instructions
- 1
Wash the blueberries and dry them gently. Spoon the yogurt into two bowls and keep them chilled while you prepare the topping.
- 2
Put the oats and optional almonds in a dry skillet over medium-low heat. Stir continuously for 4 to 5 minutes until fragrant and lightly golden. Remove from the pan so they stop toasting.
- 3
Mix the warm oats with the cinnamon. Let them cool for a few minutes; hot oats can thin the yogurt.
- 4
Top each bowl with half the blueberries and toasted oats. Drizzle with honey or maple syrup, add lemon zest if using, and serve immediately.
Cooking Tips
- Choose thick plain yogurt if you want the topping to stay on the surface.
- Toast the oats gently: they can go from golden to burnt quickly.
- Keep the oats separate from yogurt until serving if you prepare breakfast in advance.
- Use a seed mix instead of almonds if you prefer, checking ingredient labels for allergens.