When I am at the grocery store, I see rows and rows of scrumptious sounding yogurt selections. Everything from dessert, lite, low fat, stir ins, and toppings are available to toss in your cart. You could take them home and indulge, but the ingredient label and nutrition information is not always the healthy option you thought you were choosing.  With a few simple items, you can create an amazing breakfast selection that tastes like a treat.  Once you are in charge of what goes into your smoothie bowl, you will be far more satisfied than the one you peel the foil top back on. You are in control of the calorie count as well.  I like to stick to natural sweeteners, like honey or maple syrup.  You may choose to use stevia or a sugar free maple syrup.  Making my own, makes me happy!

Lime yogurt:

1  32 oz container plain greek yogurt — I used Chobani 0% fat

2 Tablespoons fresh lime juice

1/2 teaspoon lime zest

2 Tablespoons honey — you can substitute stevia, agave, or other sweetener

Pie Crust Crumble:

1 cup rolled oats — I used gluten free

1/2 cup almond butter

2 Tablespoons honey — you can substitute stevia, agave, or other sweetener

1 teaspoon cinnamon

Start by zesting the lime.  I used one regular lime. I used 1/2 teaspoon of zest, but feel free to add more if you want a deeper, tart flavor.  Another wonderful thing about making it your own — it is EXACTLY how you like it!

Squeeze the lime.  Feel free to add the juice and the pulp.  I used 2 Tablespoons of the liquid.

Combine yogurt, lime zest, lime juice, and 2 Tablespoons of honey in a bowl and stir to combine.

I meal prep my yogurt for the work week.  One of the things I like most about this recipe is how the flavor seems so mellow and get deeper as the flavors mingle.  Each day it seems to be better than the last.  When I get to Friday, it has an amazing flavor that makes me want to start a new batch right away.  I enjoy it from the first day to the last with the last being my favorite!

To make the “pie crumble”, combine the rolled oats, almond butter, 2 Tablespoons honey, and cinnamon.  I used crunchy almond butter. Use a spatula to thoroughly combine. Divide yogurt and topping among five dishes.  I added a little pomegranate and sliced almonds too!  While I was developing the recipe, I used several different toppings to give it crunch appeal.  Other favorites were buckwheat, ground flax seed, and chia seeds.  This truly is a great recipe on it’s own, but also a great beginning for many variations.

Pretty as that is, of course it turned into a week of delicious meal prepped breakfasts to grab and go. Keeping on track for breakfast and lunch makes the holiday season easier to enjoy guilt free.  It is ALL about BALANCE.

I like to layer the yogurt and pie crumble in my grab and go containers.  It does not look as yummy as the bowl, but it is a TREAT from TOP to BOTTOM!  I would love to hear how you tweak this recipe to make it your own!

Enjoy!