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This easy breakfast is not only quick to make, it’s also delicious and incredibly easy to customize depending on the season! This time I went for a simple breakfast with melon and coconut yogurt.
Table of contents
Tip from Simone
Some mornings you barely have enough time to gulp down a cup of coffee before heading out the door. Those are exactly the moments when a quick, satisfying breakfast comes in handy. The best part about this recipe is that you can prep the fruit and even toast the nuts the night before. In the morning, all you have to do is assemble everything in a bowl, and breakfast is served.
It’s filling, super fast, and an easy way to get an extra serving of fruit into your day.
Recipe Ingredients
For 1 serving you’ll need:
- Melon – Cantaloupe, Galia, or honeydew all work well. Use whatever melon you have on hand.
- Coconut yogurt – Coconut yogurt isn’t everyone’s favorite, so feel free to substitute it with thick Greek yogurt. A thicker yogurt gives the best texture.
- Mixed nuts – Almonds, walnuts, or pecans add a delicious crunch. Toast them briefly in a dry skillet for even more flavor.
- Optional: Granola – Prefer extra crunch? Swap the nuts for your favorite homemade granola.
- Chia seeds – I like to sprinkle a spoonful of chia seeds on top for an extra nutritional boost.
How to Make a Quick Melon & Coconut Yogurt Breakfast
This breakfast is best enjoyed right away, but check the storage tips below if you’d like to make it ahead. You might also enjoy this quick breakfast with coconut yogurt and pomegranate.
- Cut the melon into bite-sized cubes or use a melon baller.
- Divide the melon between a serving bowl or glass jar.
- Spoon the coconut yogurt (or Greek yogurt) over the melon.
- Sprinkle with the toasted nuts or granola.
- Garnish with fresh mint if you like, and serve immediately.
That’s all there is to it!
Storing Melon with Coconut Yogurt
Melon contains a lot of moisture, so if you store this breakfast for too long, it may become a bit watery. That’s completely normal, just give it a good stir before eating. Keep in mind that the nuts will lose some of their crunch over time.
If you’d like to prepare it ahead, cover the bowl or jar with plastic wrap or an airtight lid and store it in the refrigerator until you’re ready to eat.
FAQ Melon and Yogurt Breakfast
Absolutely! Thick Greek yogurt is a great substitute if you prefer a more traditional yogurt.
Add extra nuts, granola, oats, or a spoonful of nut butter for additional protein and healthy fats.
Yes. You can prepare it the night before and refrigerate it. For the best texture, add the nuts or granola just before serving. Keep in mind that storing it might mean that the yogurt can become a bit more watery due to the moisture from the melon.
Yes, as long as you use plant-based coconut yogurt and skip the honey or replace it with maple syrup or agave.
Cantaloupe, honeydew, and Galia melon all work beautifully. Feel free to use whichever variety is ripe and available.
More Easy Breakfast Recipes
Quick Melon & Coconut Yogurt Breakfast
Ingredients
- 150 grams coconut yogurt or Greek yogurt
- 200 grams melon cut into cubes
- 3 tbsp mixed nuts roughly chopped
- 1 tbsp pumpkin seeds toasted
- 1 tbsp chia seeds optional
- Honey to taste
Instructions
- Cut the melon into small cubes and place half of it in a bowl or glass jar.
- Spoon the yogurt over the melon.
- Top with the remaining melon.
- Finish with the chopped nuts, chia seeds, and toasted pumpkin seeds.
- Drizzle with honey if desired and serve immediately.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
