Cashew Yoghurt Bowls and Other Easy Breakfast Ideas

Breakfast bowls are about layers: something creamy, something sweet, something crunchy. Cashews supply the crunch and a little protein, and a small handful is enough. Chop them roughly and add them at the last minute so they stay crisp.

Spoon plain yoghurt into a bowl, top with diced ripe mango or papaya, a drizzle of honey and a handful of chopped roasted cashews. A pinch of cardamom or cinnamon adds warmth. It's cooling on a hot morning.

Mix yoghurt with chopped dried apricots, a few raisins and chopped cashews. The fruit sweetens the bowl naturally, so you may not need any added sugar.

Stir a spoonful of cashew butter into hot oat porridge with a little cinnamon, and top with banana slices and a few whole cashews. See how to make cashew butter if you'd like to make your own.

Blend frozen banana, a few chunks of pineapple and a spoonful of Cashew Powder with a splash of milk, pour it into a bowl, and top with chopped cashews and coconut. Or blend with cashew milk for a dairy-free version.

Plain, unsweetened yoghurt gives you the most control, because the fruit and honey bring all the sweetness you need. In Sri Lanka, buffalo curd with a drizzle of kithul treacle is a classic breakfast and dessert, and a handful of chopped cashews on top adds the crunch it is missing. Flavoured yoghurts are often quite sweet, so taste before you add anything extra.

If you avoid dairy, a plain plant-based yoghurt or a bowl of blended banana and cashew milk works in the same way. Choose one without added sugar if you can.

Plain, lightly roasted cashews are best in a sweet bowl. Our Oven Roasted Cashew has a buttery flavour that goes well with fruit, honey and spices. Heavily seasoned cashews such as garlic or devilled ones are made for snacking and clash with sweet toppings, so save them for another time.

Chop them just before serving. Whole cashews are pleasant to bite, but chopped pieces spread through the bowl so you get a little crunch in every spoonful.

For busy mornings, layer yoghurt and fruit in a jar the night before and keep it in the fridge. Pack the cashews in a small separate container or add them in the morning, because they soften if they sit in yoghurt for hours. Porridge also keeps well: cook a pot, store it in the fridge, and reheat a portion with a splash of milk and a spoonful of cashew butter.

A small handful, about 18 cashews, is plenty, as we explain in how many cashews to eat a day. Choose plain or lightly seasoned ones, such as our Oven Roasted Cashew. For more breakfast baking, see oatmeal cashew muffins, and for other uses, 5 ways to use roasted cashews.