Citrus and yogurt may seem like an odd partnership, but they work beautifully together in this winter breakfast bowl. As you spoon through it, bright fruit cuts through the creaminess, while bitter cacao and toasted nuts bring texture and balance.
Most mornings, I begin the day with yogurt, fruit and nuts. It’s a simple and satisfying breakfast – light and steady.
Here, bright citrus folds into creamy yogurt, with bitter-edged cacao and toasted nuts adding depth and crunch. The result is a satisfying, fiber-forward breakfast that comes together quickly, but somehow feels luxuriant.
Key Ingredients + Substitutions
Yogurt forms the base of the bowl. Full-fat plain yogurt works best. I often use homemade yogurt; heirloom styles like matsoni or filmjölk are especially good here.
Citrus is at its best in winter, when it’s both abundant and affordable. Oranges and grapefruit are my usual choice, though mandarins, clementines, or blood oranges all work nicely.
Lemon curd adds gentle sweetness and sharpens the citrus notes. I use a honey-sweetened curd, but store-bought is fine. In a pinch, a spoonful of honey works well.
Raw cacao nibs bring a pleasant bitterness and crunch, balancing the sweet-tart flavors of the fruit and yogurt.
Toasted nuts add richness and texture. Hazelnuts are my favorite, but almonds, pecans, walnuts, or pine nuts are all good options.
Fresh mint adds color and a clean, bright finish. Very thinly sliced lemongrass or makrut lime leaves deepen the citrus notes, though their texture is notably more fibrous.
How to Serve It
When serving guests, I set the yogurt and toppings out on platters so everyone can build their own bowl. It’s an easy, generous way to serve breakfast.
I like to pair it with something hot to drink, especially on cold winter mornings. Green tea works well, as do herbal infusions like a mineral-rich nettle tisane, or mugs of Mayan-style hot chocolate.
Winter Yogurt Bowl Recipe
In the heart of winter, citrus takes the lead. Ir works beautifully in this simple breakfast bowl, finished with a swirl of lemon curd, fresh mint, and a scattering of nuts and cacao. This recipe makes enough for six, but it scales easily for one or two.
Prep Time10 minutes
Cook Time0 minutes
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Ingredients
- 2 medium oranges
- 1 medium grapefruit
- 1 quart yogurt (full-fat, plain)
- ½ cup honey lemon curd
- ½ cup cacao nibs
- ½ cup toasted nuts (hazelnuts, walnuts, pecans, almonds, etc)
- 1 cup fresh mint (loosely packed)
Instructions
Preparing the citrus fruit
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Finely grate the orange and grapefruit zest, taking care to avoid the bitter white pith. Place the zest into a small bowl and set it aside.
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Using a sharp knife, slice off the top and bottom of the fruit so it sits flat on the cutting board. Cut downward to remove the remaining peel and white pith, following the curve of the fruit.
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Holding the peeled fruit over a bowl, cut along each side of the thin membranes to free the citrus segments, letting them fall into the bowl.
Finishing the bowls
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Stir the reserved citrus zest into the yogurt. Spoon the yogurt into each of six bowls. Drizzle the lemon curd over the bowls of yogurt, and then arrange the reserved citrus segments onto the yogurt.
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Sprinkle the cacao nibs and toasted nuts over the yogurt and fruit, then garnish with the bowls with plenty of fresh mint. Serve immediately.
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