Melon Breakfast Bowls are colorful, healthy, and fun — you simply can’t have a bad day when you start it with creamy yogurt piled in half a melon and topped with more fruit…go ahead, eat your bowl, it’s good for you!
This post is in association with Greek Gods®
We go through a lot of yogurt in this house. I mean, a lot. I’ve bought just about every brand out there, and I’ve made my own from scratch countless times, so I know a thing or two about the stuff. I’m super excited to be partnering with Greek Gods Yogurt today because it’s one of our favorites. I first had it when we were visiting our daughter in Wisconsin and staying in a beautiful Victorian B&B. We came downstairs the very first morning to a rhubarb crumble served with what I thought was creme fraiche or clotted cream. Turns out it was Greek Gods Honey Vanilla yogurt, and I’ve been buying it ever since. The texture is especially silky, and the flavor isn’t too tart. Even the nonfat varieties are extra rich and creamy.
Since it’s high melon season I thought it would be fun to build some healthy high protein breakfast bowls with halved melons standing in for the bowls. I’m filling them with Greek Gods’ Nonfat Yogurt with Chia Seeds and lots of fruit. I can’t imagine a better, or juicier, way to start the day.
The little single serving sized containers of yogurt with chia seeds are the perfect fit for your melon halves…just scoop out the centers and you’re ready to fill. I mix and matched my yogurt flavors with my melons…I used vanilla, peach, blackberry and strawberry, all blended with chia seeds for added nutrition and texture.
TIP: To prevent your Melon Breakfast Bowls from wobbling, slice a bit off the round bottom of the melon halves to balance them on the plate.
If you’re entertaining, or just feeding a sleepover crowd, set out the prepped melons, the containers of yogurt, and lots of fruit — let the group create their own bowls. Provide berries, grapes, and other cut fruit like bananas, citrus, stone fruit, figs, or kiwi. Use the small side of a melon baller to make bite sized balls of mango, papaya, dragon fruit, or melon. Garnish with fresh mint leaves, pomegranate seeds, chia seeds, or a bit of crunchy granola.
TIP: You can prep the melon halves the night before. Make sure to drain out any excess liquid before filling.
While these are especially good now, in mid summer, you can create these bowls all year round with whatever’s in season. Try apples, pears, and walnuts in fall, citrus, wheatgerm, and honey in winter, and rhubarb and strawberries in spring.
- 1 small melon, any variety
- 2 5.3-ounce cups of Greek Gods Nonfat Yogurt with Chia Seeds, any variety
- Slice your melon in half and remove the seeds. If necessary, scoop out a little bit of the flesh to make space for your yogurt. Drain any excess liquid out of the melons.
- If the halves don't sit securely on a plate, take a small slice off the bottoms to balance them. Fill each half with one container of yogurt.
- Top with the fruit and berries. Add a garnish of mint, seeds, or granola if you like. Serve right away.
- Looks for small melons to serve as your bowls so they aren’t overwhelming. Farmers markets are a good place to find interesting varieties.
- You can also do this with papayas and pineapple for a tropical theme.
- These Melon Breakfast Bowls make great back to school send-offs because they’re high in protein and nutrients but fun enough to tempt kids to eat breakfast in the first place!
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