The Crunchy Cookie

Equal parts deliciousness and hippiness

All year, I look forward to summer berry season.  I grew up in Oregon (the nation’s leading producer of berries, woot!) where you could buy flats of strawberries at a stand in my high school parking lot for ridiculously low prices.  I would come downstairs every morning to find that my dad had left a colander filled with berries in the sink for the family to add to cereals or just snack on.  Ah, memories…

For two years now, I’ve made this recipe most summer mornings and it’s made me look forward to breakfast.  It has a great blend of fiber, protein, and carbs to start my day off right.  It’s also quick to make and easy to tailor to your tastes.  Enjoy!

Sarah’s Summer Parfait


-2-4 tablespoons ground flaxseed (I like Bob’s Red Mill Ground Flaxseed)

-1 cup nonfat plain yogurt (I like Nancy’s Organic Nonfat Yogurt)

-3/4 cup berries

-Honey or agave nectar to taste


Spoon flaxseed and yogurt into a bowl and stir.  Add berries on top and drizzle with your preferred sweetener (if desired).  Enjoy!

Notes and Variations

Ground flaxseed is a good source of fiber (two-thirds of the fiber is insoluble fiber and one third is dietary), so feel free to add more to enhance the dish’s nutty flavor and to up the fiber content.  Dietary fiber helps you feel full while insoluble fiber keeps food moving in your digestive system.

On occasion, I’ll mix in a tablespoon of matcha green tea or a half-teaspoon of powdered cardamom for a different flavor.

Interestingly, the two companies I recommend in this post are both from Oregon.  Coincidence or do Oregonians just make good food?  I’m leaning towards the latter in a completely unbiased way.  :)

Have you created your own summer breakfast staple?  Let me know about it in the comments or by emailing me at!