Tikimorning with yogurt
200 g yoghurt 3.6 % fat
1 teaspoon wheat germs
1 teaspoon oat bran
1 teaspoon beer yeast flakes
1-2 tablespoons of cornflakes (honey and coconut or whole wheat)
1 pinch of cinnamon or 2 pinches of carob flour
2 tablespoons chopped nuts (almonds, walnuts, cashews)
Maple or agave syrup to sweeten
Pour the yogurt in a bowl and mix with the syrup (amount to taste). Prioritize a creamy yogurt with more than 3 % fat (up to 4%), otherwise your breakfast will loose in taste.
Mix the wheat germ, beer yeast, cinnamon (or carob) and oat bran in a small bowl, then pour over the yogurt. Sprinkle over the chopped nuts and the cornflakes. Serve immediately. Mix your yogurt juste before eating in order to keep the nuts and cornflakes crunchy.
I prefer freshly roasted nuts because they have a unique and appetizing smell. In addition, when roasting them myself, I do not put any salt. The nuts could, of course, be used raw. This will only reinforce the dietary profile of the tikimorning yogurt.
This breakfast goes perfectly well with a glass of this oat drink.