This delicious Greek yogurt breakfast with Honey and Walnuts is simple and healthy, packing a walloping load of nutrients. The high protein levels in the yogurt and nuts will keep you feeling full for many hours.
When the days are summering, I want simple food.
I’m too lazy to cook much, craving effortless nourishing meals. My latest breakfast habit has those qualities, plus is so delicious I can’t wait to get downstairs and eat breakfast, which is unusual for me – I usually have to wait til later in the morning to really be hungry for my first meal of the day.
This bowl of goodness is so quick and easy to throw together and keeps me filled for many hours. (Plus it satisfies my morning sweet tooth!)
Greek yogurt is a great breakfast food, containing roughly half the carbs and twice the protein of regular yogurt – a typical 6-ounce/170 gram serving contains 15 to 20 grams of protein, the amount in 2 to 3 ounces of lean meat. Walnuts are a powerhouse nut – one ounce of walnuts (about 14 halves) contains more than 100% of your daily requirement of those hard-to-find, healthy omega-3 fatty acids. Walnuts are nutrient-dense, full of protective antioxidants and phytonutrients and high in key vitamins and minerals, like vitamin E, manganese, copper, and many more. Honey is a good-for-you natural sweetener. These three ingredients taste so great together!
Eat it with some fresh berries or summer fruits and you have a wonderful Mediterranean-style breakfast. Use regular runny honey, or any special honey you’ve been squirreling away. I’ve been using the wonderful honey we brought back from Croatia last year – we picked up two jars of mandarina honey (the bees fed on the blossoms of their mandarin orange trees) at a farm-side fruit stand from a lovely woman who told us this honey wasn’t available every year, because if the heavy rains came during blossom time, the flowers were damaged and the bees couldn’t get enough sweet nectar to make this ambrosial honey. Oh . . . . drizzled over my yogurt – it is orange blossom sweet heaven.
I’ve also tried my yogurt with manuka honey, and though the taste of it is stronger – it’s still mmm…mmm…mmmm.
There’s really no recipe, just combine the 3 ingredients to your own taste.
Kitchen Frau Notes: Greek yogurt has an added richness and creaminess that regular yogurt doesn’t, though if that’s all you have, just use some natural, unflavoured regular yogurt. Greek yogurt comes in levels of fat content from 0% to 10%, so choose whichever one you like – even the 0% is very creamy.
Toasting the walnuts is an extra step, but worth it for the depth of flavour it brings to the dish. I usually toast a larger amount of nuts and keep them in a sealed jar in the pantry for a few weeks (if they last that long).
Buy the freshest walnuts you can, and store them in the freezer until you toast them. There is nothing to turn you off walnuts more, than the bitterness of old or rancid nuts.
And if walnuts are not your thing, this would be very good with toasted pecans, too.
Greek Yogurt Breakfast with Honey and Toasted Walnuts
- several large spoonfuls Greek yogurt
- a good drizzle of any flavourful honey
- a small handful toasted walnuts*
*To toast the walnuts: Preheat the oven to 350°F. Spread a few handfuls fresh walnut halves or pieces in a single layer in a baking pan. Toast in the oven for 10 to 15 minutes, until some of the nuts are just starting to turn golden and you can smell their rich nutty aroma. Let cool and store in an airtight container at room temperature for up to several weeks.
Plop a few large spoonfuls greek yogurt into a pretty bowl. Drizzle with honey to taste.
Break up toasted and cooled walnut halves into smaller pieces, and sprinkle a good handful over the yogurt.
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