Yogurt for breakfast? Groundbreaking. Okay, maybe not — but this one ingredient upgrade completely changed my perspective on what belongs in a yogurt bowl. No, I am not talking about the usual suspects like granola, honey, and berries. I am talking about olive oil. Yes, you read that right.
Now, I can already feel the doubt in your eyes. That was me about a month ago when I came across a Chobani video featuring Morganne Wiewel, the brand’s research and development manager, making her go-to yogurt bowl: vanilla yogurt, grapefruit, granola, olive oil, and flaky sea salt.
Normally, I would have dismissed the idea and kept scrolling. But the fact that this came from someone whose literal job is developing food products made me pause. If anyone has tested unconventional flavor combinations for a living, it’s probably her, and if this is the yogurt bowl that she is sharing with the world, then she might be on to something.
Why I Love Olive Oil on Greek Yogurt
The scientist-at-heart that I am, I followed her advice. I picked out a zero-sugar vanilla yogurt (my personal favorite from the Costco variety pack), skipped the grapefruit, granola, and flaky salt, and went straight for the olive oil drizzle.
My world changed instantly. Maybe that sounds dramatic, but olive oil genuinely makes yogurt even better. Allow me to explain. As a devoted Greek yogurt enthusiast, I tend to gravitate toward plain or lightly sweetened varieties because I love the idea of a protein-packed breakfast without the overly fruity, jammy sweetness.
But as you probably know, Greek yogurt, especially lower sugar versions, can sometimes feel thick, dense, and a little dry. I always assumed that was just part of eating Greek yogurt. Then came Wiewel’s genius tip.
Much like syrup, the added liquid helps loosen the dense texture, but unlike syrup, olive oil brings richness without extra sweetness. The result? Yogurt that suddenly feels smoother, creamier, and surprisingly rich in a way I genuinely did not think was possible.
This instantly solved a yogurt problem I did not even realize had a solution. A little goes a long way, so I add about one to two teaspoons of olive oil, depending on whether I am including additional toppings.
Credit: Simply Recipes / Getty Images
The Best Olive Oil for Topping Greek Yogurt
Naturally, this got me wondering: Does the type of olive oil matter? As it turns out, yes. I first tried this with regular olive oil because that is what I had on hand. The flavor was subtle, slightly nutty, and mellow enough to blend seamlessly into the yogurt.
Then I tried extra virgin olive oil. That version was noticeably bolder — grassy, herby, and much more assertive. While I can appreciate that brightness, I still prefer a milder olive oil, especially when I am loading my yogurt with toppings like fresh berries, bananas, granola, or nuts. (The olive oil and nuts together are especially good together— you’ll thank me later.)
Wiewel is right. Olive oil is useful for far more than cooking or dressing a salad. It might just be the breakfast upgrade your yogurt has been waiting for.
Read the original article on Simply Recipes
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