This shelf holds a ready-made yogurt drink, so we're turning it into a bowl with texture: pour the smoothie over granola or nuts for crunch, add fresh fruit if you have it, and eat it with a spoon. A breakfast-for-dinner that takes five minutes and needs nothing else.

Serves 2. 5 minutes, 5 at the stove.

About 350 calories a serving, 8 g protein, 50 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Roughly chop 1/2 cup almonds and toast them in a dry skillet over medium heat, stirring often, until fragrant, about three minutes. Pour into two bowls.3 min
2. Divide the entire bottle of yogurt smoothie between the two bowls, pouring it over the warm almonds. Top each with 1/2 cup fresh berries or sliced banana.
3. Drizzle 1 tablespoon honey over each bowl and add a pinch of salt. Eat at once with a spoon.

Note Swap the yogurt drink for cold cereal or granola if you have it instead of almonds. Leftovers keep three days in the fridge, though the almonds will soften; add more before serving. Serve with coffee or a tall glass of water.