Breakfast Food Friday – Strawberry Cheesecake Yogurt Bowl

Good morning friends, long time, no chat! :)  I’ve been MIA for over a week, but have some time to blog today to share my new favorite (simple) breakfast obsession.


I’ve been eating whipped cottage cheese for snacks so much recently that I was eating less greek yogurt.  I’ve had a sore throat off and on this week, so a big bowl of yogurt sounded delicious.  The strawberries I’ve been picking up at Bottom Dollar recently have been incredible, too, but I wanted to add a source of healthy fats and a bit more fiber, but didn’t have any granola (the horror!).  I also wasn’t in the mood for almond or peanut butter that would overpower the flavor of the fresh berries.


I used a combination of ground flax seed and almond flour for a slightly sweet, nutty topping that reminded of the graham cracker crust on a cheesecake.  For a real cheesecake flavor, you can add some lemon/vanilla stevia or other sweetener, but I liked this plain yogurt.  Vanilla would also be a great choice!


1 cup plain 0% Chobani (or other greek yogurt)

1/2 cup strawberries, diced

1 Tbsp ground flax seed

1 Tbsp almond flour (make your own by grinding raw almonds)

Optional: 2 drops liquid vanilla stevia + 2 drops liquid lemon stevia

Assemble and enjoy!

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Approximate nutrition information: 235 calories, 5.5 grams fat, 16 grams carbohydrate, 28 grams protein

Or, if you’re in the mood for overnight oats, these are a variation of my popular Peanut Butter Cookie Dough oats:


1/3 cup rolled oats

1/3 cup 0% plain Chobani

2 Tbsp milk

1 Tbsp group flax

1 Tbsp almond flour

sweetener, as desired

1/2 cup fresh strawberries, diced

1) Combine oats through almond flour, stirring well.  Smooth into even layer and refrigerate overnight.

2) Top with fresh berries and enjoy!

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Approximate nutrition information: 250 calories, 7 grams fat, 33 grams carbohydrate, 15 grams protein

If you’d like, link up your favorite breakfast from this past week below!

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