Even though I haven’t had much of an appetite these last couple days (for obvious reasons), I’ve been forcing myself to eat in order to avoid withering away and floating off in the breeze with the last of the fall leaves.
As much as I love the standard yogurt + sliced banana + granola breakfast, I really had to get creative in order to make the whole eating food thing more appealing.
Peanut butter smoothies can be hard to resist, but on chilly mornings frosty beverages don’t always grab my attention.
I’m not trying to egg on potential goosebumps.
(Even though their appearance is inevitable this time of year.)
So instead, I spiced up the normal yogurt, fruit, and granola breakfast bowl by swapping in some special fall fruit and creamy avocado for the banana.
Yes avocado is technically a fruit, but for whatever reason I have a hard time categorizing it as such in my stubborn brain.
Perhaps it’s because I expect all fruit to be sweet, and avocados are just lusciously creamy.
Avocado does pair well with both savory and sweet ingredients though!
Especially sweet-tart pomegranate and fuyu persimmons.
Do you see where I’m going now?
If you too want to jazz up your morning breakfast routine, grab a bowlful of tangy nonfat or low-fat plain yogurt (use your favorite dairy-free yogurt for a vegan option), then pile on bright persimmon, juicy pomegrante, and sliced avocado. Finish off your bowl with a drizzle of honey or pure maple syrup, a pinch of salt, plus a handful of crunchy granola.
Instagram and snap that ish millennial-style then dig in.
P.S. Can’t get your hands on a persimmon or pomegranate? Apples and (thawed, if frozen) raspberries are yummy too! Though not quite as exciting.
P.P.S. I really love coconut almond granola with this bowl especially, but choose your fave of course.
P.P.P.S. Heck yes that salt is necessary, to bring out the flavors of your precious avocado.
P.P.P.P.S. Honey is not vegan, peeps. So use maple syrup with your dairy-free yogurt if you’re going that route.