Preserves in Action: Yogurt Breakfast Bowl

July 13, 2012

I’ve eaten the same breakfast every day for the last week and I have every intention to continue the streak for as long as I can. It consists of a couple spoonfuls of Greek yogurt, blueberries, a chopped peach, a sprinkling of granola and a generous spoonful of jam. Right now, I’m finishing a jar of peach jam from last summer, but when that’s gone, I plan on moving to apricot.

I realize it’s not a groundbreaking suggestion for how to get your preserves moving from jar to mouth, but sometimes the simple things are best. How are you guys using your preserves these days?

In other news, there are a couple things I’d like to share beyond what I’ve been eating for breakfast. In the last week, I had the surreal experience of having a lifelong dream come true on two separate occasions. Last Friday, I was a guest (along with Sharon Astyk, author of Independence Days) on Radio Times with Marty Moss-Coane. Then, earlier today, a segment I recorded about fermented pickles for All Things Considered aired. As devoted an NPR junkie, it’s been something of a thrill.

Last thing to note is that there are a couple of blogs currently hosting giveaways of my book. If you’ve not gotten a copy yet and want to try your luck, click over to Macheesmo and Canning Across America for more details.


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23 thoughts on "Preserves in Action: Yogurt Breakfast Bowl"

  • That breakfast sounds excellent–and it’s a perfect excuse for baking up batch of granola this weekend! 🙂

  • Loved hearing you on NPR… the warmth of your voice matches the way you write on this blog. Congrats Marisa!

  • I love simple breakfasts. I am opening a Peppered Strawberry Jam, from last summer, this morning for toast. Have a fabulous weekend.

  • Blueberries and peaches are both at the top of my list of “eat with granola” things. I haven’t done the jam mixed in though, I’ll have to give it a shot.

  • I’ll agree… it’s a great way to eat your preserves! I love the yogurt mixup. It’s so much better than the fruit in the bottom cups.

    PS Heard you on NPR last night during the lost recipes segment!

  • Your NPR story was great! It was nice to hear the voice behind so many of my favorite canning recipes from your blog and book.

  • That’s my favorite mid-morning snack. I also love the feeling that I am probably the only person on earth, at that particular moment, eating Thai Chile Plum yogurt. Or blackberry cabernet, or the jams I have named “El Scorcho” and “Stone Free.”

  • This looks super yummy! I have a freezer full of fresh peaches ready to be made into something. You make a pretty strong case for peach jam!

  • That sounds delicious and healthy! I just posted a recipe on my blog that uses homemade pomegranate jelly. I am always using up my homemade jellies and jams on different desserts, cookies, and dinners.

  • Not mine, but a friend that I gave a jar of that wonderful tomato jam you posted last year – she spread it on a pizza shell, topped it with cheese and baked it! Said it was amazing.
    I’m looking at MY last jar – and my VERY green tomato crop – and wondering if I should go for it…

  • Heard you on NPR, but had missed your intro. I said to my partner in the car, “I bet that’s Marisa M….That *better* be Marisa M if they went looking for a pickle expert!” 🙂

  • That is quite a feather in your cap – being an expert interviewee on NPR must have been a great experience!

    Another thing that should make you feel very proud – I walked past my local bookstore today and saw your book set prominently in the display window. Thank you so much for writing this book; it’s gotten me all excited about canning again.

  • I think my husband heard your spot on NPR! He was telling me this amazing tip to cut off the stem completely because of an enzyme that can make the pickle soft. Was that YOU?!

    And hanging out with Sharon Astyk – my best friend is totally into her books these days. Can’t wait to share these links with her.

    Congrats to you on all your successes!

  • One of my pregnancy cravings a few weeks ago was vanilla yogurt with some of my blueberry blackberry lime jam and a touch of my mom’s granola. Can’t even think about opening the fridge this week, but it was good at the time.

  • Oh I heard you on the way home from work and was so excited as I just recently found your blog. I’m such a NPR GEEK! I’ve also been pickling my head off lately. Yay sour, sour pickles.

  • I use up preserves by baking “thumbprint” shortbread cookies with a dollop of jam in the center. This is especially good for preserves that come out a tad too sweet for toast.

  • I have been making this every morning this week and it is killer. It helping me eat all of the blueberries before they go bad and the peaches. The problem is that this is my first summer canning and I am using everything I am making! Ha! I guess it’s not a problem but canning is supposed to get us ready for “hibernation” as my 6 year old daughter says. Thanks for the great breakfast idea!

  • I’ve been eating a similar breakfast. My theory is that flavored yogurt is essentially plain yogurt with jam stirred in, and my jam is so much better than theirs!

    I’m trying refrigerator oatmeal next, and I plan to use some jam in those!