Since posting the Luscious Homemade lemon curd recipe, I have received a lot of inquiries about lemon curd. It can be used in many ways, but my favorite way to use it is with yogurt. The combination of creamy yogurt and the sweet lemony flavor of the lemon curd is pure heaven. Over the years, I’ve grown increasingly disenchanted with the amount of sugar and “natural flavors” pumped into seemingly healthy foods. One of these foods is fruit yogurt. I’ve often swung into the supermarket, looking for a healthy snack or breakfast option, only to find that most of it belong in the candy aisle.

Armed with my love of yogurt – especially lemon – I took matters into my own hands. In five minutes, plain yogurt met zingy lemon zest, plump summer blueberries, quickly toasted almonds and a drizzle of honey for a natural, no-fuss (but very fancy feeling) breakfast. A drop or two of orange blossom water amped things up but is optional. These Lemon Berry Yogurt Breakfast Bowls are just a few fun additions I made to this bowl.

Save for Later or Eat Now

These Lemon Berry Yogurt Breakfast Bowls can be made fresh or refrigerated. You can make your oats ahead of time and allow them to soak in the yogurt until they soften.

What kind of YOGURT is best?

There are many options. These bowls are richer than regular plain yogurt and have a dessert-like texture. I used whole milk plain yogurt. If you prefer sweeter, add strawberry or vanilla flavored yogurt. A Greek yogurt is also an option if you need a thicker bowl. Any yogurt will work!

My tip: buy sliced nuts from the bulk bins of your grocery store or farmer’s market to save money (nuts can be very expensive). Store them in an airtight container in the freezer to keep them fresh for ages. Lightly toast them, a cup at a time, to sprinkle on your breakfast, salads or dinners (like Middle Eastern stews or rich curries) throughout the week. A scattering of toasted nuts can elevate a simple bowl of comfort food, not to mention fill you up with healthy protein.


Today, I used strawberries to give the bowl a strawberry lemonade taste. However, this bowl is extremely flexible. You can also use fresh or frozen blueberries and raspberries with lemon. A banana would be a great addition. Maybe some coconut shreds. This is a great “catch-all” recipe!


These Lemon Berry Yogurt Breakfast Bowls are made with creamy yogurt and bright, citrusy lemon curd. It’s complete with berries, chia seeds, and oats.

Prep time: 5 minutes

Cook Time: 0 minutes

Total Time: 5 minutes


  • 1/2 cup yogurt ($0.50)
  • 2 Tbsp rolled oatmeal ($0.02)
  • 1/2 Tbsp chia seeds ($0.08)
  • 1 Tbsp lemon curd ($0.07)
  • 2 strawberries, sliced ($0.37)


  • In a bowl, combine the yogurt with the lemon curd, chia seeds and rolled oats. Serve immediately
  • This bowl can be used as overnight oatmeal. Place the chia seeds and oats in a sealed container or jar. Add the yogurt, lemon curd and strawberries. Allow cooling for at least 8 hours or up to 3-4 Days.


Serving Size: 1 Serving Calories: 201.6 kcal Carbohydrates: 18.7g Protein: 6.9g Fat: 10.1 g Sodium: 63.5 mg Fiber: 3.5g


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