Yogurt with Fruit and Muesli

One of my favorite travel breakfasts is yogurt with fruit and Muesli. Not only is it tasty and refreshing, but it’s healthy: a good mix of nutrients and the yogurt is a great way to keep the stomach healthy while traveling.

It’s been quite amusing to see how vastly different the servings are from country to country.

In the Philippines, I got served a ton of yogurt, a little fruit, and Muesli that could only barely be described as such. Make it more like small corn flakes with the occasional rare sighting of a flake of oatmeal, the discovery of which approached the significance of an archaeological treasure hunt. Even when I specifically asked for more “Muesli,” the rarity of the sightings did not change. Maybe they dropped in one extra flake of oatmeal, hard to tell.

In Cambodia, the problem was reversed. Decent amount of fruit, a very generous amount of Muesli (yay!), but a very sparse covering of yogurt. By the end of it I would consider myself lucky if I had a lump of coagulated oatmeal held together somewhat miraculously by tiny little globs of yogurt. More often than not I was practically eating raw dry oatmeal. Even when I doubled the yogurt portion (at extra cost, of course), it was still an altogether dry affair.

In Laos, all the proportions were mostly correct. Right amount of fruit (including mangoes, yum!), almost the right amount of yogurt, and the right amount of “Muesli,” although in this case that translated to straight-up dried oatmeal. But look at the picture: what in the world is up with the purple yogurt?! Even the taste was jarring. Who wants artificial berry-something-or-other yogurt when it’s on top of fresh mango, pineapple, apple and banana? Sacrilege!

My quest for the perfect yogurt with fruit and Muesli continues.