Simple Breakfast for 2 – Greek Yogurt with Mango and Turkish Hazelnuts
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In the spring, with the house and garden full of so many fresh flowers, we’re inspired to not only eat healthier (our garden is just starting to grow!), but there’s just something about opening the doors to let the warm sunshine and fresh spring air into the house. This would be between spring rainstorms here in Oregon, but this last weekend was amazingly warm. I soooo love the scent of “fresh,” especially right after the rains shower the earth.
I also love the fresh fruit that is starting to show up at the market, like kiwis, mangos, and pineapple. Oh, by the way, if you have those ingredients on hand, you may want to try this (above) Fruit Pizza for a spring brunch or Easter this year.
I love this recipe because it feeds a very large group – up to 12 guests! It’s so bright and colorful.
This past weekend I made a simple breakfast for 2 using these delicious ingredients: Greek yogurt, Turkish hazelnuts, and fresh mango. Read on for the “secret ingredient” that tied it all together.
I cut a mango in small pieces.
Looked through my stash of nuts and brought out Turkish Hazelnuts (regular hazelnuts would work, too).
We always have *organic maple syrup on hand, plus Greek yogurt.
Now how can a breakfast get any simpler? And more delicious?
The only problem with mangos is, I wish we could grow them locally. There is just something about buying locally grown produce because there is such a delightful difference between the taste from out-of-season to farm-to-table.
I’m sure you know exactly what I’m talking about.
Our breakfast was delicious.
(*The secret ingredient? Organic maple syrup!)
What are your favorite 2 toppings to put on Greek yogurt?
Simple Breakfast for 2 - Greek Yogurt with Mango and Turkish Hazelnuts
- 1 cup Greek yogurt, divided into 2 small dishes
- 1 mango, peeled and chopped into small pieces
- 1/3 cup Turkish Hazelnuts
- 4 T. maple syrup
- Place 1/2 cup of yogurt into two small dishes. Drizzle 2 T. of maple syrup in each dish. Sprinkle with mango and hazelnuts. Serve!
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