Yogurt Breakfast Bowl with Toasted Coconut

A simple protein-packed yogurt breakfast bowl with plain yogurt topped with toasted coconut, walnuts, blueberries, chia seeds and maple syrup.

Happy Labor Day weekend friends! Hopefully you have some fun plans on the agenda… maybe a little swimming, a beach trip or a family cookout? Isaac and I are staying put in Richmond this weekend — which I’m perfectly content with after spending the majority of last week on a trip to Sacramento learning all about almonds, meeting new friends and drinking lots of wine. Plus this weekend was my best friend’s 30th birthday celebration here in Richmond — I had to be in town for that, obvi. 🙂

I’ll be sharing more about my almond tour experience and this weekend’s festivities soon but in the spirit of back to school I thought I would share a simple breakfast that I’ve been loving as of late.

Yogurt Breakfast Bowl with Toasted Coconut, Walnuts, Blueberries and Chia

Sometimes (eh, most of the time) I don’t have the time or energy to make something elaborate for breakfast before work. In cases like this, rather than just grabbing a piece of fruit I usually blend up a quick, portable smoothie or grab a cup of yogurt. Both have an adequate amount of protein and will keep me feeling full much longer than an apple or banana.

The good thing about this particular yogurt bowl is that it can be done two ways, depending on how your day is going.

1) Rushing — Keep it super simple (and portable) by toting a single serving of greek yogurt and a baggie of toppings with you wherever you’re going.

2) Lounging — Take your time and whip up a beautiful, café worthy yogurt bowl by putting the yogurt into a real bowl and thoughtfully placing all the toppings.

The one thing that does take some foresight is the toasting of the coconut and walnuts. While the toasting isn’t completely necessarily, it does give the bowl a bit of extra flavor and crunch. You can toast the nuts the morning of or make it super simple on yourself by toasting a big batch of nuts at one time so you’ll have plenty on hand throughout the week. They’re great in salads too!

I made this bowl yesterday and since it was a Saturday morning I had some extra time on my hands. I decided to get fancy and make the bowl look pretty.

The base is plain yogurt — I’m currently hooked on Fage 2% and Siggi’s. I took the yogurt out of the small little container it came in so I’d have plenty of room for toppings. Then I started playing around with what flavors I wanted. I decided berries for the fruit and used up some of the blueberries I froze earlier this summer.

I had toasted coconut flakes and walnuts left over from a recent dinner so they were sprinkled over the yogurt. I also added a sprinkle of chia seeds.

Yogurt Breakfast Bowl with Toasted Coconut, Walnuts, Blueberries and Chia

Last but not least, I did a drizzle of maple syrup for a hint of maple sweetness. Eaten outside on our front porch with a little iced coffee = perfect way to start the weekend. Yum!

If you try this yogurt breakfast bowl be sure to leave a comment and star rating below. I love seeing your feedback and it’s super helpful for other members of the EBF community as well. 

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Yogurt Breakfast Bowl with Toasted Coconut, Walnuts, Blueberries and Chia with silver spoon in the bowl.

Yogurt Breakfast Bowl


  • Author: Brittany Mullins
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1

Description

A simple protein-packed yogurt breakfast bowl with plain yogurt topped with toasted coconut, walnuts, blueberries, chia seeds and maple syrup.


Ingredients

  • 57 ounces plain yogurt
  • 1/4 cup blueberries
  • 1 Tablespoon toasted coconut flakes
  • 1 Tablespoon toasted walnuts, chopped
  • 1/2 teaspoon chia seeds
  • 1/2 teaspoon pure maple syrup

Instructions

  1. Toast coconut flakes and walnuts — Place on a baking sheet in a 350°F oven for 8-10 minutes or until the coconut is golden. Let cool before placing on yogurt.
  2. Place yogurt into a bowl.
  3. Top with blueberries, coconut, walnuts and chia seeds.
  4. Drizzle maple syrup over the bowl, serve and enjoy.
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 272
  • Sugar: 14g
  • Fat: 13g
  • Carbohydrates: 18g
  • Fiber: 3g
  • Protein: 24g

Keywords: yogurt breakfast bowl, breakfast bowl

 

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Recipe rating

    10 comments
    1. Taylor Kiser
      June 6, 2016 AT 6:38 pm

      I’d love to have this for breakfast! Looks so delicious!

    2. Lauren @ The Bikini Experiment
      September 3, 2014 AT 2:14 pm

      Yum! I never think to add coconut. I like the contrast of rush vs. lounging. 🙂

    3. Hillary
      September 1, 2014 AT 1:31 pm

      Yum! That’s my kind of breakfast bowl.

    4. huntfortheverybest
      September 1, 2014 AT 10:17 am

      great healthy breakfast bowl!

    5. Millie | Add A Little
      September 1, 2014 AT 3:06 am

      This looks delicious Brittany! Perfect breakfast on the go too!

      1. Brittany Mullins
        September 3, 2014 AT 2:44 pm

        Thanks Millie!

    6. Aine @ awkwardirishgirlblogs
      August 31, 2014 AT 5:07 pm

      Love this! Totally agree about toasting nuts/coconut, it really brings out their flavour 🙂

    7. MaryBeth
      August 31, 2014 AT 1:53 pm

      This looks wonderful! I’ve been eating my yogurt with raw honey, PB2, walnuts, and diced apple and I need a little bit of variety, so this will be perfect!

      1. Brittany Mullins
        August 31, 2014 AT 5:39 pm

        Oh yum, your combo sounds delicious as well. 🙂

    8. Sam @ PancakeWarriors
      August 31, 2014 AT 11:38 am

      Toasted coconut and some defrosted berries on Fage 2% sounds like heaven to me! I love Fage 2% (need to try Siggi’s!) and I often have this for my post workout meal! I haven’t added the toasted coconut yet, but you better believe I will! Thanks for sharing and enjoy your weekend at home (including birthday shenanigans with friends – soo FUN!)

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