This Yogurt Protein Bowl is a healthy, grain-free breakfast recipe that will keep you full until lunch.
Two summers ago I tried a special diet recommended by an acupuncturist. The diet was similar to Whole30, in that I gave up all grains and legumes for one month. I also stopped eating most dairy products. However, I kept eating yogurt and ended up creating a daily breakfast bowl that I still enjoy on a regular basis. This is more of a “method” than a recipe, but I love this breakfast so much I decided it was time to finally share it.
This Yogurt Protein Bowl keeps me full much longer than cereal due to the protein in almonds, almond butter, and yogurt. My favorite yogurt to use is siggi’s vanilla. I love both the skim and full fat versions. The bowl starts with a layer of yogurt and a healthy sprinkle of cinnamon.
Next I add raw almonds.
Plus a sliced banana.
The last components include unsweetened coconut flakes and almond butter.
The crunch from coconut flakes is my favorite part. This bowl is also delicious with fresh fruit when it’s in season, like blueberries or strawberries.
Yogurt Protein Bowl
Yields: 1 serving
1 individual container of yogurt, or 1/2 cup
1/4 teaspoon cinnamon
Handful of raw almonds
1 banana, sliced
1/8 cup unsweetened coconut flakes
1 Tablespoon almond butter, or any nut butter
*Add all ingredients to a bowl: yogurt, cinnamon, almonds, banana, coconut flakes, and almond butter.
*Make this bowl in advance if desired; refrigerate in a covered container overnight.