This post is sponsored by Danone, but all opinions are my own.
Salty is not in my vocabulary when it comes to breakfast. But many options on the sweeter side (doughnuts, cereal, muffins) are packed with sugar.
Made with low-fat, low-sugar, low-carb Greek yogurt, this pumpkin yogurt bowl is the perfect way to start the day and get my pumpkin spice fix. Protein keeps me full and my energy steady until lunch.
I like to get into a routine where I don’t have to think ‘what am I going to eat?’ for each meal. First thing in the morning is too early for heavy decisions and complicated recipes.
So I make a batch of granola and have low-sugar yogurt on hand and happily eat the same breakfast every morning. Maybe I’m crazy, but there’s comfort in the consistency of enjoying my bowl of yogurt and coffee while catching up on Twitter and Instagram. I know, I should meditate or something, but nobody’s perfect!
I always forget how easy it is to make your own granola. A couple of minutes of preparation and some cooking and voila! you have enough muesli for several weeks.
Pumpkin Spiced Granola is packed with superfoods and good fats. I’ve used almonds and flaxseed, but you can use any combination of nuts you like or have on hand.
A little coconut oil binds everything together and gives the granola a bunchy texture. Maple syrup and a few dried cranberries add a touch of sweetness without turning granola into a calorie bomb.
The yogurt aisle has become a bit overwhelming, but Danone’s Two Good™ Greek Yogurt cuts out all the added sugar I don’t need. There are only 2 grams of sugar and 80 calories in a 5.3-ounce snack cup, but you’ll still get 12 grams of protein!
This breakfast bowl comes together super fast. I like to add a bit of pumpkin puree; it still tastes great and has a very nice color that I love to eat.
Add your ingredients and voila: