Peachy Yogurt Breakfast Sundae

Peaches on the bottom, vanilla yogurt spooned over top, wheat germ for crunch, and a scatter of fresh raspberries or blueberries to finish. That’s breakfast done in the time it takes to boil a kettle.

The wheat germ is the smart addition here. It brings a toasty, nutty crunch along with fiber and protein that plain granola can’t match. Two tablespoons is enough to add texture without overwhelming the fruit and yogurt.

Use whatever peaches you have: fresh in summer, frozen or canned in syrup the rest of the year. All three work.

Kitchen Tips

• If using canned peaches, drain them well so the syrup doesn’t thin out the yogurt layer.
• Frozen peaches thawed overnight in the fridge have the best texture for this. Microwaved frozen fruit goes mushy.
• Layer rather than mix. Keeping the ingredients in distinct layers gives you different combinations in every spoonful and looks more like an actual sundae.

Variations

• Swap wheat germ for granola or toasted oats for a crunchier topping.
• Use Greek yogurt instead of regular low-fat for a thicker, more protein-dense bowl.
• Drizzle with a teaspoon of honey or a sprinkle of cinnamon for extra warmth.