Blueberry & Cacao Yogurt Bowl
A gooey cinnamon raisin roll or a syrupy plate of waffles sounds like a delicious way to start the day…but after a breakfast like that, I feel like I’m on a blood sugar roller coaster and craving more sugar for the rest of the day. So while it’s sometimes nice to have a some delicious pastries, I save them for special occasions or enjoy them later in the day with some protein on the side. Instead, my staple breakfast is this Blueberry & Cacao Yogurt Bowl. It’s full of protein, fibre, healthy fats, and micronutrients to keep you satiated for hours. Plus, it still has a hint of sweetness which is perfect if savoury breakfasts aren’t your thing. Better yet, this nutrient packed yogurt bowl is ready in just five minutes, so it’s easy to nourish yourself on a busy morning!
What do I need to make this Blueberry & Cacao Yogurt Bowl?
Whole milk Greek yogurt or skyr:
There are so many types of yogurt out there, so it can be really hard to decide which one to use. The most important thing is using a plain yogurt without any added flavours or sweeteners. I also always use full fat because A) it tastes better, B) fat is necessary to properly absorb fat soluble vitamins. Greek and Icelandic yogurt (skyr) are my favourites because of the thick texture and high protein content.
I’ve tried a bunch of different kinds (even homemade!) so I’ll fill you in on my favourites. Right now, I’m loving Siggi’s Icelandic yogurt. Unfortunately, it’s not organic, but there are no added ingredients and it is my favourite in terms of taste and texture. Fage full fat Greek yogurt is pretty comparable to the skyr, except maybe a little thicker and also non organic.
The only organic, plain Greek yogurt I’ve been able to find is Stoneyfield and that’s my other top pick. Mainly I don’t buy it because my grocery co-op doesn’t carry it. It’s slightly less thick than Siggi’s, but is still really good.
Like I said, I’ve also tried making yogurt at home in my instant pot. It works pretty well and I like the taste. As for the texture, it’s not quite the same as commercial yogurt, but with everything I add to it, I don’t really notice. Unfortunately the last batch I made totally flopped and I ended up wasting a half gallon of very expensive milk, so I haven’t worked up the nerve to try again, but one of these days I will. When it does work, it is a bit more cost effective than buying organic Greek yogurt.
Spices and Seeds
Flax and pumpkin seeds are full of micronutrients, fibre, healthy fats, and protein. In particular, flax seeds are a good source of omega-3 fats (which most of us don’t get enough of) as well as lignins, which may help with hormone balance. Pumpkin seeds are also a great source of zinc! In order to get the maximum benefit from these seeds, you should grind them freshly at home. The pumpkin seeds don’t have to be ground if you prefer them whole, but flaxseeds are undigestible if left whole. It’s ideal to grind them right before use since the fats will go rancid easily. However, it can be a hassle to grind up seeds everyday, so I like to do a few days’ worth at once and store them in a jar in the refrigerator or freezer to keep them fresh.
Maca is a Peruvian root and is known as an adaptogen, making it a popular supplement. I buy it as a powder which works perfectly for this Blueberry & Cacao Yogurt Bowl. Maca has a slightly sweet taste that pairs well with chocolate, cinnamon, or nut butters. It’s an acquired taste, but I’ve learned to like it after using it regularly for the past year or so.
Cinnamon from The Spice House pairs nicely with the maca and cacao nibs to add a little spice to this yogurt bowl!
Cacao nibs are my favourite yogurt topping! On their own, they’re pretty bitter, but mixed with the other ingredients, they add the perfect chocolatey crunch. I love being able to get the nutritional benefits of chocolate without the sugar!
Organic Blueberries finish off this yogurt bowl with lots of great nutrients such as fibre, antioxidants, vitamin C, vitamin K, and manganese.
When it comes to buying blueberries, it’s so important that you go organic! Conventional berries are very heavily sprayed with toxic pesticides that absorb into the fruit. One of my favourite dieticians (who used to live next to the strawberry fields in California) said on her podcast that if you can’t afford organic berries, then you can’t afford berries. It’s true, berries are really expensive these days and it’s best to eat them in season–not so much in January. This time of year, I like to use frozen wild blueberries. They’re much more affordable and sustainable since they’re grown wildly in Maine instead of being intensively farmed in California, Peru, or Chile. An even better option is to find a source of local berries in the summer. Stock up when the price is low and freeze them to enjoy in the winter!
I hope you enjoy this nourishing Blueberry & Cacao Yogurt Bowl! Be sure to leave a rating below and let me know what you think in the comments!
More Healthy Breakfast Recipes to Try
- Blueberry Overnight Oats
- Nut Free Paleo Granola
- Savoury Eggless Breakfast Casserole
- Pumpkin Oat Breakfast Cookies
Blueberry & Cacao Yogurt Bowl
- ¾ cup whole milk Greek yogurt or skyr unsweetened
- 1 Tbsp freshly ground flax seeds
- 1 Tbsp freshly ground pumpkin seeds
- ½ tsp maca root powder
- ¼ tsp Spice House cinnamon
- 1 Tbsp cacao nibs unsweetened
- ⅓ cup organic blueberries fresh or frozen
- In a small bowl, mix the yogurt, seeds, cinnamon, and maca.
- Sprinkle the blueberries and cacao nibs on top. If you are making this ahead of time to enjoy later, don't add the cacao nibs until ready to serve so they don't lose their crunch!