Yogurt with almonds, cashews & honey
A Greek breakfast for the galley that copes with rough seas, about 10 min hands-on.
- Breakfast
- Greek
- ⏱ 10 min
- 🌊 Sea tolerance 5/5
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Plain yogurt480 g (120 g)
- Almonds100 g (25 g)
- Cashews100 g (25 g)
- Honey40 g (10 g)
Method
- Toast the nuts in a dry pan.
- Spoon yogurt into bowls.
- Top with nuts and honey.
In the galley
- Copes with a seaway — 5/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Milk / lactose, Tree nuts — always check the labels of what you buy.
Per serving
- kcal
- 387
- protein
- 14 g
- fat
- 27 g
- carbs
- 27 g
- sugar
- 16 g
- fibre
- 4 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes