Home RecipesBreakfast my go-to no-cook breakfast 

my go-to no-cook breakfast 

by Heather

One morning a week I wake and leave before the kids are up for the day to teach a yoga class.  When I first took on teaching the earlier than usual class, I used to either make breakfast the night before or cook something quick up in the morning.  No matter how simple the breakfast was to cook, it still felt rushed.  It was more work than I wanted on those morning.  That went on for a while, then one morning when I was out of eggs (which I eat one way or another almost every morning), so I put together yogurt bowls.  It was fast, simple and a major hit all around.  Ever since then yogurt bowls have been my go-to no-cook breakfast for those earlier Friday mornings.  Plus after a week of cooking breakfast, it’s such a treat taking a morning off from it!


Here is the anatomy of our yogurt bowls, broken down into three parts.



I always go for plain whole milk yogurt for the kids and I, something we all enjoy.  Organic and grass-fed are pluses too when I have the option.  I tend to buy two different brands: Maple Hill Creamery and Dreaming Cow most often.  Dreaming Cow has a more mild flavor whereas Maple Hill Creamery has a bit more tang.  Both are cream top and delicious!



The fruit of choice changes weekly.  Bananas are a simple options since we always have them on hand, but this week raspberries were on sale so I loaded up on them.  Other favorites include peaches, which I defrost from the freezer, and whatever other berries we have frozen to defrost.  If I’m in a pinch I’ve used homemade jam before too.



This maple butter nut granola has been a constant in our house for 13 months now!  We all love it and I make a batch just about every week, or whenever we run low.  I love that it is filled with so many different seeds (sesame, sunflower and pumpkin) and chopped almonds.  In the entire large batch (which makes 8 cups worth of granola) it only contains ½ a cup of maple syrup, but tastes plenty sweet to all four of us.  I’ve made it so many times now that the recipe is embedded in my head for life (which is a good thing!), but if you want the recipe, please go find it on Cookus Interruptus.  You will not be disappointed!

The ratios that make it into my bowl are usually ⅓ yogurt, ⅓ fruit and ⅓ granola.  I love to go heavy on the granola because it is just so delicious and my favorite part of the breakfast!


I’ve been meaning to get back into making my own yogurt again in the crockpot, so for myself and anyone who is interested in seeing how simple crockpot yogurt is to make, check out these two posts:

Do you have a go-to no-cook breakfast?  What is your favorite kind of yogurt?

Happy weekend everyone!


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Erica January 18, 2016 - 1:36 am

yum! I’m all about parfait bowls for breakfast. We also really enjoy overnight oats. I teach early at least one morning a week as well, and having a grab and go breakfast for everyone that day is totally essential

Fit Mama January 20, 2016 - 5:45 am

I haven’t made overnight oats in such a long time. Great reminder for that one!

Teresa January 18, 2016 - 8:42 pm

My daughter and I love to make protein shakes for a quick breakfast. Our go to recipe is one scoop protein powder, coconut water, kale, and frozen pineapple or half of a banana.

Your granola looks amazing. Can you post the recipe please.

Fit Mama January 20, 2016 - 5:47 am

Hey Teresa, here’s the link to the recipe: http://www.cookusinterruptus.com/maple-butter-nut-granola-4136-80.html

That smoothie combo sounds quite delish!

Harry Ramsey January 29, 2016 - 9:54 pm

Yep. I’d take this kind of breakfast any day.

Fit Mama February 1, 2016 - 4:52 am

So good!


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