Easy on the go — transportable — breakfast is really important to me. Yes, I work form home…but my morning is spent with two insane toddlers crawling all over me and insisting I sit on the floor and watch Mickey Mouse with them. Being able to take my breakfast around the house with me makes my life infinitely easier.
Then there are the mornings when I am trying to run out the door to hot power yoga. This makes a great protein packed breakfast before I head to class. I hate to eat something too heavy, but I am a big breakfast person and if I skip breakfast I cannot concentrate on anything other than being hungry.
As I have mentioned before, we are HUGE noosa yoghurt fans in this house. noosa is made in Bellvue, Colorado and they source all their milk locally from family farms located within an hour of Bellvue.
noosa yoghurt is lightly sweetened using cane sugar and pure-tasting golden Clover Alfalfa honey, which is sourced throughout the plains and Colorado. I love knowing that noosa may be founded by a lovely Australian woman, but it is 100% an American company. Make sure and read noosa’s history of how this amazingly creamy yoghurt made it’s way from the coast of Australia to Colorado!
noosa honey yoghurt is the perfect base to mix in your favorite additives to create a balanced filling breakfast. I have two personal favorite versions: one with homemade Banana Nut Bread Granola and then this amazing almond version.
It’s so easy – just add a big scoop of almond butter, some whole or sliced almonds and an extra drizzle of honey! You get the creamy yoghurt, nutty almond butter, crunch from the whole almonds and extra honey. What more could you want?? 😉
- 1 honey noosa yoghurt
- 3 tablespoons almond butter
- 1/4 cup almonds (whole or sliced)
- 1 tablespoon honey
- Swirl almond butter into honey noosa yoghurt. Top with almonds and honey! Enjoy!
Amount Per Serving: Calories: 733Total Fat: 47gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 39gCholesterol: 10mgSodium: 296mgCarbohydrates: 63gFiber: 9gSugar: 50gProtein: 26g
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