This story is part of the 2018 Feel Good Food Plan, our two-week mind-body-belly plan for starting the year off right.
Yogurt is one of our favorite weekday breakfasts. It's fast, it's healthy, and it's filling. But what we love most is how infinitely customizable it is. Buy plain yogurt (we like it for its versatility and pure, additive-free ingredient list), and you've got a blank canvas that can handle just about anything. Read on for our favorite combinations of savory and sweet swirl-ins and sprinkle-ons, and eat happy all week (or, er, month) long.
Mix in pumpkin purée, roasted butternut squash, and mashed sweet potatoes to give yogurt some extra heft.
Make your own muesli, then stir it into yogurt for a more balanced bowl.
Crumble graham crackers (or sweet cookies like Oreos) for texture. Chopped strawberries + crumbled graham crackers = a poor man's version of strawberry shortcakes.
Make your own fruit-on-the-bottom yogurt cups.
Pomegranate seeds make everything better, especially yogurt.
Turn yogurt into froyo—it's easier than you think.
Stir in soba cha (buckwheat tea) for a nutty, upgraded version of Grape Nuts.
Top a swoosh of plain yogurt with boozy stovetop pears for an indulgent weekend breakfast.
Make your own granola to go on top!
Swirl in chopped nuts and seeds for extra protein and extra crunch. We like our yogurt studded with plenty of pepitas, chia seeds, and chopped hazelnuts.
Use yogurt to bulk up smoothies.
Think of Greek yogurt like cream cheese—use it on bagels with lox or in scrambles and omelets. We particularly like full-fat Greek yogurt (or labneh!) on toast.
Swirl in buckwheat honey, date syrup,, and agave nectar for balanced, flavorful sweetness.
Or, opt for coconut sugar for mellow sweetness and the perfect amount of crunch.
Layer plain yogurt with avocado chunks, flaky salt, sesame seeds, and a drizzle of olive oil for a complex-tasting, not-too-savory breakfast.
Use yogurt as a base for thick, custardy blood orange chia pudding.
Add in fiber-rich wheat germ to keep from getting hungry before lunch time.
Swirl in your favorite nut butter and jam for a creamy, gluten-free spin on the classic PB&J.
Top with mixed nuts toasted in maple syrup for truly addictive yogurt.
Make your own rhubarb or cherry compote for yogurt swirled with sweet, soft fruit.
Top with sliced bananas for a healthier take on a banana cream pie.
Fresh fruit is a classic topping, but sweet vegetables like white beets are a surprisingly excellent addition, too.
Top with chewy crystallized ginger for the perfect mix of sweet and heat.
Use yogurt as the base for a fruity, creamy mango lucuma pudding.
Turn whole-milk Greek yogurt into a sweet and refreshing fruit granita.
Make a crumble for coconutty goodness in every bite.
Switch up your yogurt rotation with non-dairy, coconut probiotic yogurt.
Try any of these topping combinations:
The ultimate classic: Tangy, creamy yogurt, crunchy granola, and sweet maple. Perfection in a bowl.
A jar of preserved lemon will keep well in the fridge. Finely chop a tablespoon of that, along with a teaspoon of dill, and swirl in.
Roasting a big batch of rhubarb with heady spices and sweet honey will provide you with a week's worth of add-ins.
Sumac's astringent, tangy flavor is rounded out with garlic. A drizzle of olive oil lends richness.
Better yet, make a large batch of wet walnuts that are infused with flavor from the inside-out.
Pomegranate seeds and juice add tartness, and pistachio gives chia pudding extra crunch.
This is also an excellent lunch or dinner yogurt.
Slice the garlic thinly and add it to the pan once the onions are almost done, so they don't burn.
Use a spice grinder or mortar and pestle to grind the peppercorns—you don't want to crunch down on a whole one.
Who doesn't love chocolate for breakfast? Cacao nibs are unsweetened, so use agave, honey, or maple along with them.
Let yogurt stand in for heavy cream in this breakfast-friendly version of creamed spinach.
Tangy, sour, sweet, and creamy. Feel free to sub date syrup with lemon zest for a similar flavor to pomegranate molasses.
As a bonus, the beet will turn your yogurt pink.
Buttery pine nuts are a perfect match for sweet figs and perfumey orange flower water. Use chopped dried figs if fresh aren't available.
Season the squash with curry powder before roasting to infuse it with flavor. An extra drizzle of olive oil for the finish won't hurt.
Season the apple with the cinnamon-sugar mixture a few minute before mixing it in, and the flavors will really shine.
French breakfast radishes are mild, while Black Spanish radishes are ultra-spicy. Find your ideal radish here.
A throwback to your favorite trail mix