A layered breakfast bowl that’s creamy, crunchy and seasonally stacked with all the goodness. Easy to build, hard to beat. This is how Hey Lolly does breakfast several times a week.
This breakfast bowl vs. your usual toast situation.
You know that version of yourself who wakes up early, stretches, lights a candle, and has a nourishing breakfast bowl before the emails start pinging off? This bowl is for her. Even if you’re still in yesterday’s T-shirt and your coffee’s gone cold – again. There’s always time to put together the most delicious breakfast bowl that ever did live.
I’m not here to overcomplicate breakfast. It’s yoghurt, fruit, and a bit of crunch – but when you understand what flavours and textures work in harmony, that’s where the magic is. A soft bite, a sharp note, a bit of chew, a little crunch, it’s all about the balance.
The real reason I’m obsessed with breakfast bowls is…
Because they’re effortless – in that “yes, I actually eat well on a weekday” kind of way. They’re quick and endlessly adaptable.
And truthfully? I’m not the porridge-every-day type. I want something cool, clean, and textural – the kind of breakfast that makes you pause mid-bite and think, yep, that hits.
The breakfast bowl blueprint.
This isn’t a strict recipe – more of a rhythm. A gentle guide for layering flavours and textures that know how to work in harmony together. Here’s what made it into my bowl this time:
- Full-fat Greek yoghurt – I use nothing less than the Estate Dairy thick, cooling, and properly tangy.
- Cherries – dark, sweet, and just soft enough to sink your spoon into.
- Red grapefruit – sharp, fragrant, and lip smackingly delicious.
- Pomegranate seeds – little bursts of tartness and crunch.
- Toasted pistachios and hazelnuts – for warmth, bite, and that golden, roasted edge.
- A light drizzle of honey – I used Cotswold Honey from Jim Dickinson to round it all off with just the right amount of gloss and sweetness to contrast the tangy yoghurt.
How to layer your breakfast just right.
Step 1: Yoghurt
Go thick or go home. Full-fat if you want creamy. Coconut if you’re dairy-free. Just don’t skimp – watery yoghurt ruins lives especially in a breakfast bowl.
Step 2: Fruit
You want contrast. Sweet cherries. Tart grapefruit. A little pomegranate pop. Choose what’s in season, what looks lush, or what needs using up, just understand how they work together.
Step 3: Crunch
This is essential. I used toasted pistachios and hazelnuts because they play so well together, but honestly, seeds, cacao nibs, granola – whatever crunches will make you munches!
Step 4: Finish your breakfast bowl game strong
Drizzle of honey? Sure. Dust of cinnamon? Go for it. Bit of orange zest? Oh, you fancy! A spoonful of almond butter? Mood.
You get the idea. I don’t think I have EVER had the same breakfast bowl twice…
Ready to build your own perfect breakfast bowl?
You can watch me build this exact bowl over on my TikTok – creamy yoghurt, sharp grapefruit, and all the toasted bits, with a healthy dose of behind-the-scenes realness (because let’s face it, life is rarely styled with perfect lighting).
And if this kind of breakfast speaks your language? Chances are you’ll love what I’ve been curating over on Pinterest too – more bowls, more seasonal moments, and more ideas for feel-good food that looks as good as it tastes.
Check out more of my breakfast recipes here
