The Power of Culture (the yoghurt kind)

Only 3 days until Christmas! I’m sure everyone is fretting over defrosting their turkey, buying the richest, densest Christmas pudding (or heart-attack on a plate!), baking spiced cookies and whatnot. So I thought a refreshing post would be appropriate!

That’s right, I’m talking about yoghurt! It’s such a wonderful natural product and is such a shame that people will add cream and sour cream to certain recipes where yoghurt’s unique characteristics would shine. But then again, I’m Turkish, we eat the stomach-reviving condiment with almost everything. The most traditional way we eat pasta includes nothing more than Greek yoghurt, crushed garlic and fried capsicum sauce. That sounds strange but it is absolutely amazing how well the the flavours work together (type Yogurtlu Makarna into Google…make sure to use Google Translate if you need help!). Today I’ve decided to convert all those who believe yoghurt is best eaten from a pre-flavoured carton. There is truly no need for outrageous amounts of sugar and preservatives to give yoghurt a delicious taste.

One of my all-time favourite snacks is yoghurt with crunchy toasted muesli. Off the top of my head, variations to the muesli may include dried fruit, dates, prunes, toasted almonds, cocoa powder, pepito seeds, stewed apples…anything you desire really.

Here’s my version:

Homemade Yoghurt Muesli 

Serves 2


1 cup thick natural yoghurt (I use Gippsland Dairy, it’s so creamy!)

1/2 cup rolled oats

Few drops vanilla extract

1 banana, diced

1 tsp cinnamon

1 tbsp honey


1. Place yoghurt in a bowl and add half the honey to sweeten it. Add vanilla extract and half the cinnamon and stir until combined.

2. Meanwhile, place oats on a tray, stir in remaining cinnamon, honey and banana. Toast on a low heated oven until oats are lightly browned and banana has caramelised. Spoon muesli over yoghurt, stir in and enjoy.

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