Yogurt Bowl with Apples & Walnuts

Reposting this recipe because it’s one of our favorite breakfasts.

This recipe was born in the first trimester of my pregnancy with my son Leo, when everything but fresh fruit and yogurt made me nauseous. My husband would wake up with me in the morning before I had to leave for work at TBWA\Chiat\Day and prepare a bowl of yogurt and fruit for breakfast.

One morning, though, we only had yogurt and apples, so to make it more substantial, he added walnuts. It was unexpectedly satisfying. We immediately adopted it and shortened the name to YAW—yogurt, apple, walnuts. The combination and name caught on quickly and have stayed with us to this day. For years, whenever I would ask my boys what they’d like for breakfast, they would say YAW.

Twenty-two years later, our youngest—who is eighteen now—makes it every day as a late-night snack.

It’s only three ingredients, but in order for it to be epic, the yogurt must be full-fat whole milk yogurt, the apples firm like a hotel mattress, and the walnuts are raw, premium, fresh and intact.

Yogurt, apples, walnut ratio:
This is something you’ll have to try and decide for yourself. My son Alex prefers more apple and walnuts and less yogurt. I like when the apple cubes swim in the yogurt with only a small handful of walnuts. My husband and sons need a drizzle of honey; I don’t. My favorite yogurt is Stonyfield organic plain whole milk yogurt.

You can use any apple you like, but again, make sure they’re crispy and have that perfect balance of sweet and tart. You can swap the walnuts for any nuts you like. My boys love the combination of apple and walnuts.

To make it more fancy:
This morning, I added a teaspoon of high-quality extra virgin olive oil and crushed dried rosemary, and it tasted like something a Greek god would eat for breakfast.

Now go make it and let me know what you think!

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