Eating healthily every morning can be hard to do. So many breakfast foods pack loads of sugar or saturated fat… or both. Yogurt is a great answer, but if it’s not plain, it probably has just as much sugar in it as that croissant you were trying to avoid. The problem is, plain yogurt can be a little, well, plain, so we’ve come up with five delicious and healthy combos so you can look forward to breakfast all night long.

These recipes should be considered a rough guide. The last thing you need is to be painstakingly measuring out accurate quantities when you’ve just woken up and you’re in a rush. Feel free to add more or less of anything according to what you like. These recipes all start with two tablespoons of yogurt, which is surprisingly filling, but everyone has a different appetite, especially at breakfast time. If you eat more than that, just multiply up. You can even make up a large batch to save time. If you keep it airtight and in the fridge, it should keep for several days.


Pear and Ginger

Freshly grated ginger adds a refreshing zing to help wake you up in the morning, and the sweet pear balances it perfectly. Peel your ginger root and freeze it in small pieces so you always have some ready to grate. (It grates well while still frozen.)

— 2 tablespoons plain yogurt

— 1 teaspoon freshly grated ginger

— About half a pear, variety of your choice, thinly sliced


Coconut and Mango

Transport yourself to tropical island bliss before you leave for work in the morning with this classic flavor combination.

— 2 tablespoons plain yogurt

— half of a mango, peeled and sliced

— 3 teaspoons unsweetened, shredded coconut


Orange and Cardamom

This one is like a grown-up version of a Creamsicle, and just as delicious.

— 2 tablespoons plain yogurt

— a pinch of ground cardamom (add more if you prefer a stronger flavor)

— 1/2 teaspoon vanilla extract

— half of a tangerine, peeled and split into segments


Raspberry and Mint

Just like in a mojito, the mint makes this super refreshing. Add walnuts for a little extra crunch, or leave them out if you don’t like nuts.

— 2 tablespoons plain yogurt

— about 10 raspberries

— 3 shredded, fresh mint leaves

— 4 crumbled walnuts


Apricot and Almond

This recipe uses dried apricots so you can eat it all year round. Of course, if you prefer to substitute with fresh ones, go right ahead. You may not need the lemon juice if your apricots are particularly tart.

— 2 tablespoons plain yogurt

— 6 dried apricots

— 3 teaspoons sliced almonds (use toasted for a richer flavor)

— 1 teaspoon freshly squeezed lemon juice


If you ever have guests stay the night, this also works as a beautiful way to serve breakfast. Set up a yogurt bar for them, providing all the ingredients separately and allowing your guests to top their yogurt however they like. They might even introduce you to some topping ideas you’d never thought of.

If you, or your guests, have a really sweet tooth, half a teaspoon of honey is the best way to add a little extra sweetness.


We’re not quite sure which is our favorite combo — it’s a tie between the orange and cardamom and the pear and ginger. Which is your favorite?