Photo by Marta Bartolomei Edmonds.
There's something about this breakfast that makes me feel like a whole person. It's super simple and energizing. The trick is using ingredients you enjoy.
Use your favorite yogurt. I prefer the yogurts that are tart and made with live cultures in smaller quantities. In the New York area Ronnybrook's yogurts are wonderful. My favorite is the Maple Vanilla Yogurt.
About oats: It's a matter of preference and what you have in your kitchen, but I would encourage you to use rolled 'old fashioned' oats. I just love the flavor and texture of raw oats.
More of a guideline than an actual recipe...
Yogurt, Oats and Fresh Fruit
1/2 cup yogurt
a handful of rolled oats (about 1 1/2 tablespoons)
1/4 cup fresh berries or sliced fruit (banana, apple, peaches, pears)
if you use plain yogurt, add honey or fruit preserves to taste (like apple butter, jam or jelly)
Serving Ideas:
1. My favorite: arrange all ingredients in a bowl and enjoy.
2. If you don't enjoy the texture of raw oats, try this: mix ingredients in a bowl, stir and store in the refrigerator overnight. The oats will absorb the liquid of the yogurt and have the consistency of cooked oats.
3. Make a smoothie: Place all ingredients in a blender with ice cubes and a splash of soy milk, blend until smooth. Serve in a glass.
Makes 1 serving.