A morning favorite // Yoghurt bowls with superfood toppings
Sponsored. This post is made in collaboration with Valio – taste which is offered completely lactose-free
Hi lovelies! Today I want to share one of my favorite go-to breakfasts, it is healthy, beyond delicious, super easy to make and filling as well. I absolutely love making smoothie bowls and healthy parfaits for breakfast, but since I am as far from a morning person as one can be, then I often prefer an even easier alternative like yoghurt or skyr/greek yoghurt bowls with lots of tasty and nutritious toppings.
This morning I made these colorful and delicious yoghurt bowls with my favorite super easy granola (I usually make it the night before and make a big batch for the entire week) for my little sister and I. We have both been craving healthy and light meals for breakfast after our Moroccan trip, where we went a little overboard with all the delicious bread and pastries offered at our hotels. I used the yummy Valio lactose-free raspberry, peach, apricot yoghurt that I have shared with you guys before. I absolutely love that it is so fresh and summery (just what I need in this dark and gloomy Danish weather) + the best part is that it is completely lactose free (perfect since my little sister is lactose intolerant), it is thick and creamy (not a fan of watery yoghurts) and it does not contain any artificial sweeteners. I topped the yoghurt with freshly made honey toasted superfood granola (directions below), berries, banana, bee pollen and freeze-dried raspberry, so yum!
Quick and easy honey toasted granola
To make the granola simply melt a little honey on a pan on medium to high heat, add rolled oats, chopped nuts and a mix of seeds as well (I prefer to use sunflower seeds and flaxseeds) + I like to add a little cinnamon and pure vanilla powder for extra flavor. Toast the granola for 5-10 minutes until it is lightly golden, but make sure to keep and eye on it and stir the granola every few minutes. Take the pan off the heat and mix in some extra goodies if you’d like, I usually add chia seeds, hemp seeds and dried mulberries. Let it cool completely before pouring it into an airtight jar – it keeps for a week or two.