Oats and Yogurt Breakfast Recipe: We’ve Been Eating this for Over a Month Now

I write so you share. Thank you.

We love this breakfast dish. If you’re looking for yogurt and oats breakfast ideas here’s a great one! We’ve been having this oats and yogurt recipe for the last month or so and we’re delighted to share it here with all of you.

Breaking Bad Habits

Lynn and I started eating healthy breakfast a while back, but I can see that you need ‘time’ to hone the art of eating healthy and tasty dishes continuously (easy to start indulging with foods that are not as good, sugar intake creeping in, etc, and before you know it you’re back to bad habits).

Mix and Match Healthy with Not-so-Healthy for Long Term Sustainability

We’re also learning the art of mixing and matching; in other words, not moving completely away from foods that give you that ‘yummy’ sense but might not be as great for you. Example: we’ve been having icecream with fried bananas for desert in the last couple of days. The icecream is a low calorie one and the fried bananas have been cooked with absolutely minimum oil and the lid over the pan, so their steam cooks them.

Yes, cooked bananas have a lot of sugar in them and ice cream is not the ideal desert for a healthy lifestyle but, as I said, the key is to learn to mix and match so we can continue eating well for the rest of our lives.

Find Your Middle Ground

Then there’s the ‘midground’ meals that are very tasty but still healthy. And we think this oats and yogurt breakfast recipe is one of them.

See what you think!

Oats and Yogurt Breakfast Recipe

(With Amazon affiliate links)

• checkOrganic oats (your desired amount) [link]
• checkAlmond milk (for the oats) [link]
• check2 tbsp full fat yogurt
• check1 tbsp ground flaxseed [link]
• checkPumpkin seeds [link]
• checkRoasted cashew nuts [link]
• checkMedjool dates [link]
• checkOrganic honey [link]

Preparation

Prepare your oats as you would normally do. You can use water but I like using the almond milk.

Once the oats are ready (I like them creamy!), wait a minute or two so the oats are not so hot and add a couple of tablespoons of the full fat yogurt – I asked my friend Justina from justinatraining.com (a personal trainer in London) what she thought about the fact that we were using full fat yogurt and she said that it was better for us to have that than the low fat versions).

Then top with the rest of the ingredients (a spoon full of the flaxseed, some pumpkin seeds, some roasted cashew nuts, medjool dates and a teaspoon or two of honey).

Lynn likes to stir it all into one yummy, creamy dish and I like to ‘eat it in layers’. So it’s up to you.

Enjoy!