Lemon Berry Yogurt Breakfast Bowls

by Beth - Budget Bytes
5 from 8 votes
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I’ve had a lot of questions about how to use lemon curd since posting the recipe for Luscious Homemade Lemon Curd the other day. There are a million and one ways to use it, but I think my favorite is combining it with yogurt. Something about the creamy dreamy yogurt with the sweet citrus of the lemon curd is absolute heaven. And of course I have to add a bunch of other fun things to the bowl, which ends up being these Lemon Berry Yogurt Breakfast Bowls.

A half-stirred lemon berry yogurt breakfast bowl with a jar of lemon curd and some strawberries on the side.

Eat Now or Save For Later

These Lemon Berry Yogurt Breakfast Bowls are just as tasty when made fresh as they are refrigerated, like overnight oats. If you prefer your oats a bit softer, make them ahead of time and give the oats time to absorb moisture from the yogurt and soften up. 

What Kind of Yogurt is Best?

You have a lot of options here. I used a whole milk plain yogurt, which is super rich and gives these bowls a very dessert-like quality. You can use a vanilla or strawberry flavored yogurt if you want things a bit sweeter, or you can even use Greek yogurt if you want an extra thick bowl. Just about any kind works! 

Strawberries, Blueberries, Raspberries, and More.

I used strawberries today which gave the bowl a sort of strawberry lemonade flavor, but again, this bowl is super flexible. Blueberries and raspberries also go great with lemon, and you can use either fresh or frozen berries. I can totally see myself adding a banana in there, too. Or maybe even some coconut shreds. This is definitely a “catch all” recipe!


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Lemon Berry Yogurt Breakfast Bowls

5 from 8 votes
Creamy yogurt and bright, citrusy lemon curd make a dreamy base for these Lemon Berry Yogurt Breakfast bowls. A few oats, chia seeds and berries make it complete.
A half stirred Lemon Berry Yogurt Breakfast Bowl with a cut lemon and some strawberries near by.
Servings 1
Prep 5 mins
Cook 0 mins
Total 5 mins

Ingredients

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

Instructions 

  • Place the yogurt in a bowl and top with the rolled oats, chia seeds, lemon curd, and sliced strawberries. Serve immediately.
  • To prepare this bowl as overnight oats, place the oats and chia seeds in the bottom of a jar or other sealable container. Top with the yogurt, lemon curd, and strawberries. Refrigerate for at least 8 hours, or up to 3-4 days.

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Nutrition

Serving: 1ServingCalories: 201.6kcalCarbohydrates: 18.7gProtein: 6.9gFat: 10.1gSodium: 63.5mgFiber: 3.5g
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Front view of a spoon lifting a bite of the lemon berry yogurt breakfast bowl out of the bowl.

Eat it as a bowl, or layer the ingredients into a jar, cup, or other container and refrigerate to soften the oats.

Two cups full of lemon berry yogurt breakfast bowls, one with a spoon and being held at the base by a hand.

Step by Step Photos

Oats and chia seeds layered in the bottom of two glasses.

If making overnight oats, layer 2 Tbsp rolled oats and 1/2 Tbsp chia seeds in the bottom of a jar or other sealable container.

Yogurt added to one of the glasses.

Add 1/2 cup yogurt to each container.

Lemon curd and sliced strawberries added to each glass.

Then top each with 1 Tbsp lemon curd and two sliced strawberries.

Two glasses filled with the lemon berry yogurt breakfast bowl ingredients, viewed from the side.

Cover and refrigerate the lemon berry yogurt breakfast bowls for at least 8 hours to soften the oats, or up to 3-4 days (depending on how long the strawberries hold up).

Close up of a Lemon Berry Yogurt Breakfast Bowl, unstirred.

This would easily be $8 at a cafe or restaurant! Ha!

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  1. Great idea and great use of lemon curd. I never had any berries but it was still so good. Very happy to have this meal prepped for four days. I will make again, definitely.

  2. Really good. If you have it with greek yogurt, you may want to adjust how much curd based on your tangy preferences.

  3. I made this with lemon curd from Trader Joe’s. It was delicious and easy to put together. I will make it again for sure! 

  4. This is so delicious. I made the curd yesterday and overnight oats this morning. This is the perfect afternoon snack any day but even more so when it’s hot outside!

  5. This was amazing! I added a small amount of almond milk, but that was the only part of the recipe that I changed. The lemon curd adds such a nice & different flavor to the overnight oats.

  6. Amazing recipe. Adding lemon give different tastes and also reduce body weight.

  7. I made this as overnight oats without measuring anything. I did up the amount of oatmeal though and I used frozen mixed berries, also more than the recipe calls for. It was yummy! Even my very-picky husband enjoyed it, and he usually only eats yogurt plain.

  8. This turned out delicious! I don’t enjoy eating yogurt plain, but just adding these few things makes it an awesome breakfast.

  9. I made lemon curd last week because I had a bunch of leftover egg yolks from a meringue so I had this for breakfast with kiwi & blackberries, granola instead of oats and dang! It was soo good. Thanks Beth. :)

    1. It’s a great way to use leftover yolks! And holy cow with kiwi and blackberries?? I HAVE to try that.

  10. I like to make my own homemade whole milk yogurt, which tends to be looser than store bought yogurt. This recipe is amazing! The oats & chia seeds do a great job at soaking up the extra liquid of the yogurt. I then like to top mine with what I have available in my fridge, which right now is some homemade strawberry jam and blueberries. Thanks for a great base recipe!

    1. Yum!! I’ve found when I make my homemade yogurt I do a double strain over cheesecloth and that helps a ton with the runniness.

  11. Do you think nondairy yogurt would work fine as a substitute in this recipe? Thanks!

    1. I would think so. Since you’re not actually cooking anything here there are no chemical reactions going on, so it shouldn’t make a difference. As long as it’s a yogurt you enjoy, it should be fine in these bowls.

    2. Almond milk yogurt works great. The texture was about the same thickness but silkier than the dairy greek yogurt I also tried with my family. Keep in mind that the lemon curd recipe contains both dairy and eggs, though… I had to find vegan alternatives (a vegan lemon curd, tart cherry jam and cranberry jelly) when I had the gaggle of pre-teen and young teen girls in our carpool for dance class make up these with the almond milk yogurt for this last week’s post class snack since there are dairy and egg allergies in the group. They all loved the snacks (one of their favorite parts, I think, was How much they could individualize them) and put in a request to have them again. I am thinking about trying a coconut based yogurt next time.

  12. I made this with honey Greek yogurt and it was DELICIOUS! I doubled the recipe and ate it all in one sitting. It was so yummy. The tanginess of the lemon with the strawberries was the perfect combo of flavors.  A perfect summer breakfast!

    1. Beth addressed this under the “What kind of yogurt is best?” section of the text preceding the recipe.

      She used “whole milk plain yogurt” in the batch shown in the pictures but pretty much said use whatever kind of yogurt you prefer or have on hand. The flexibility of Beth’s recipes is one of the things that I appreciate the most.

    2. Any type you like. :) I used whole milk plain this time, but it would also be great with vanilla, strawberry, low-fat, etc. It’s very flexible.