This time of year I eat granola almost every day for breakfast. In the colder winter months, oatmeal usually rules but come spring and summer, yogurt takes center stage. And to avoid complete and total boredom, I love experimenting with mix-ins and toppings. In an effort to avoid overly-sweet yogurts, I buy a plain version at the store, often Greek-style, and then dress it up depending on my mood that morning. Lately I've been using chopped mango and chia seeds. Or toasted coconut and pistachios. What about you?
Maybe you like a fruity roasted rhubarb or a muesli? How about granola or your favorite jam? We'd love to hear about the ways you like to dress up your morning yogurt -- after all, there are a lot of spring mornings ahead, and keeping them interesting and delicious is important.
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
Read more from Megan »