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How do you dress your yogurt?

Let's say you partake in some cold yogurt for breakfast (or a snack), do you top it with anything?

Aside from the tried-and-true stuff like fruit, granola or cereal (or nuts), and jams, jellies and curds maybe, is there anything that's "uniquely you" that you dress your yogurt with?

Chocolate or carob chips, maybe?

Crushed potato chips perhaps?

Graham crackers or wafer cookies?

Wheat Thins or Ritz Crackers?

Peanut Butter?

How about wasabi peas or Boston Baked Beans?

Love to hear your thoughts.

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  1. I enjoy a few healthy dashes of cinnamon in plain yogurt. I'd never thought of crushed potato chips, but now that you suggested it, I'm oddly curious.

    1. that's an easy answer for me. but reading your critique it's pretty typical probably.
      nothing fancy here or out of the ordinary.

      I top it now (since reading the recipe) with
      Kate's Muesli.

      I buy all the flavors we like in Greek yogurt as we
      recently discovered WinCo while on our drive up to
      Lake Almanor. we had to stop to load up on our food supplies for a week.
      who knew this store was so much fun?i now buy all the ingreds for Kate's Muesli
      there at WinCo in the bulk section and make at home.
      WinCo has many many many bulk bins like the smaller store Sprouts.

      so in a cereal bowl goes the yogurt and a measured bag of muesli over all stir and enjoy.

      1. For breakfast, it just gets stirred into the daily muesli, instead of milk

        As a snack, it's drizzled with honey and scattered with pistachios and dried apricots.

        1 Reply
            1. Since I can no longer afford designer duds, I dress mine in thrift store finds.

              But my kids love their yogurt-rice with crushed potato chips. I don't like that very much, I prefer my yogurt-rice with lemon pickle.

              Plain yogurt I like to add leftover sabzi or dal, or whatever else is leftover, or if nothing else, I stir in a dollop of pickle, whatever I find: mango, lemon, chilli, etc. Definitely prefer savory to sweet.

              1 Reply
              1. re: Rasam

                I don't much care for the dessert-style yogurts that are popularly consumed here either. The closest I'll get to sweet yogurt is topping mine with mint leaves, but I'll also probably toss in some jalapeno, lemon and salted pistachios if I head in that direction.

                More likely if I want a quick breakfast, I'll slather yogurt onto bread and shower it with a handful of za'atar, maybe a drizzle of olive oil and head out the door. Yogurt and pickle is also good. Sometimes I'll use garlic or mango pickle, but I really love crunchy bread, yogurt and pickled eggplants (makdous). Between the walnuts and spicy peppers stuffed into the eggplant, the richness of the yogurt and the doughy bread, there's a lot to love.

              2. I take Greek yogurt and strain and add salt and then top with olive oil and sumac.

                1 Reply
                1. re: melpy

                  This sounds divine. I must try this!

                2. Kirkland plain Greek yogurt in my house with:

                  Nutella and almonds
                  Date walnut granola (homemade) and berries
                  Pumpkin and cinnamon
                  Apricot jam and honey nut Cheerios
                  Carmelized onions and cucumbers
                  Zaatar, cucumbers, crushed pita chips
                  Peaches and honey

                  Daughter likes her yogurt mixed with rice

                  2 Replies
                  1. re: cheesecake17

                    Are you using diced cooked pumpkin or pumpkin puree? I'm always looking for new ways to use pumpkin.

                    1. re: rasputina

                      Pumpkin purée. I usually leave what's left from a recipe in a Tupperware in the fridge

                  2. With cornflake crunch (milk bar recipe) and a drizzle of honey.

                    1. This is the thread I've been waiting for all my life.

                      I do a lot of the tried an true stuff, but here are a few of my off-the-beaten path faves:
                      Pomegranate Molasses (crazy good)
                      Sesame seeds
                      Poppy seeds
                      Maple syrup
                      Grated ginger
                      Spices (cinnamon mostly but whatever)
                      Hot honey (good. on. everything.)

                      I also make a lot of yogurt sauces to put on meat. I usually add:
                      olive oil, salt and pepper, whatever herbs I have lying around, Za'atar, perserved lemon, anchovy paste, capers, cumin, turmeric, whatever. So good and so easy. Elevates a weeknight dinner of simply baked or pan roasted chicken, pork, beef or fish.

                      2 Replies
                      1. re: luciaannek

                        Hot honey, huh?

                        Interesting. Do you take your yogurt cold, or room temp, when you top it with hot honey?

                        1. re: luciaannek

                          Interesting. I love the way cold yogurt makes honey sort of grainy.

                        2. Yogurt is usually eaten as a savory item at our house. Either as raita, tzatziki, yogurt cucumber dip, tandoori marinade or in curries.

                          I do love greek yogurt swirled with honey, nuts and figs with a little cinnamon.

                          1. I have access to high quality frozen berries at quite reasonable cost. Thawed berries and yogurt is my standard breakfast.

                            For savory yogurt I am more creative. Yogurt, fennel pollen, lemon, and black pepper is a standard vegetable accompaniment for me. It's a bit like ranch dressing dip. But better. Fennel pollen is a bit like saffron: expensive, but worth it. And a little goes a very long way.

                            As an alternative to tzatziki, there is a similar persian dish with spinach. Blanch, shock, and chop spinach. Press water out. Add to yogurt. Top with olive oil and walnuts.

                            1 Reply
                            1. Sriracha-then put it on a toasted wheat bagel for breakfast, sometimes with Morningstar Vege Sausages

                              1. Sprinkle some fresh figs with a little turbinado or brown sugar, drizzle with madeira and then roast them at 400 for about 20 minutes. Serve over plain Greek yogurt, any fat level, but whole is best. You can roast the figs the night before and serve them cold for breakfast if you like.

                                1. lately: fresh raspberries, mini choc chips, and toasted coconut flakes with plain unsweetened greek yogurt. sometimes with a sprinkle of brown sugar and stone fruit or apples/pears.

                                  used to be a huge fan of the honey drizzle, but for some reason i've lost my taste for this classic combo. it makes me a little sad that i don't enjoy it any longer. i still love a yogurt drizzle of real maple syrup, though.

                                  i don't usually go savory with yogurt unless using it as a marinade for chicken/lamb, dip, or similar. i think i'd like it, but it never comes to mind. i frequently eat cottage cheese with olive oil and pepper, but never yogurt... i should try it.

                                  1. Bob's Red Mill Muesli. Sometimes I'll mix it in the night before and enjoy in the morning or sometimes I'll just dump a little bit on top and eat right away. I've tried other Muesli's and some I like just fine, but Bob's Red Mill brand is truly my favorite these days!

                                    1. I only eat yogurt in the summer, and it's always homemade (we change what we cook/eat seasonally for the most part.) I eat it dressed with one of the raw fruit jams I make during summer.