California Yogurt Bowl
This is another of those 101 Cookbooks recipes that I received in my inbox and darted off to the kitchen to make. It's not that I haven't mixed up my own version of yogurt and fruit for breakfast many times before. But the addition of avocado intrigued me, so I had to try it. Minus the avocado, the beautiful boysenberry-flecked dish reminded me of the very first time I had a yogurt-bowl breakfast, which was way back in the late 80s when I was working as an editor at W magazine. Fairchild was launching a new publication called Scene and a group of us flew to Miami for a fashion shoot. (This was long before South Beach was a mecca of cool and rows of retired people were still rocking in their chairs on the front porches of run-down hotels.) There were a handful of funky cafés and restaurants open at the time, one of which served a very similar bowl of yogurt with incredibly delicious fresh fruit and oats. They added honey to sweeten the yogurt, which is what I've done ever since. But then I tried this version with maple syrup, and I'm now solely taking the syrup-as-sweetner route. I didn't have boysenberries, so I made the above with blackberries. Stephan's about to try it with Acaí berries. No matter the berry, it's such a yummy breakfast.
One Serving
Ingredients
1 cup whole-milk yogurt
A few thin slices of ripe avocado
1/3 cup lightly smashed boysenberries (or blackberries)
1 tablespoon maple syrup
Scant 1/4 cup raw rolled oats
Seal salt (optional)
Preparation
Spoon one cup of whole milk yogurt into each bowl.
Top the yogurt with a bit of thinly sliced, ripe avocado, berries, maple syrup, and rolled oats.
We found adding a tiny bit of sea salt really brought everything together, but consider it optional.
