I used to love greek yogurt, but lately I've been enjoying goat yogurt. For many people, goat dairy products are less inflammatory than those from cows. It has to do with a certain type of casein protein. Most cows milk contains A1 casein, vs other ruminants such as goats, sheep, and water-buffalo whose milk contains A2 casein.
I top my plain yogurt with cinnamon, ground flax seeds, fresh/frozen berries, and my homemade coconut granola. In order to make this a truly satisfying breakfast you need to serve yourself enough yogurt. This isn't the time for a small 4oz serving. Load yourself up with at least 8oz (1 cup), if not closer to 12oz.
Homemade pumpkin coconut granola
Preheat oven to 375 F.
In a large bowl mix together: 2 cups rolled oats (or large flaked coconut, crunched up), 2 tsp pumpkin pie spice (or cinnamon), 1/4 cup pumpkin seeds, 1/4 cup dried fruit (chop up if larger than a raisin), 1/4 cup chopped pecans.
In a medium pot, melt over low heat: 1/4 cup canned pumpkin, 1/4 c Honey or Maple Syrup, 1/4 c smooth peanut butter (or almond butter or sunflower seed butter).
Mix "liquid" ingredients with the dry ingredients. Pour onto a lined baking sheet and press firmly. Make it look like a giant granola bar.
Bake for 15-18 minutes or until the oats/coconut start to brown. Take out and let the granola cool for 5-10 minutes. Then break it all up and store in an airtight container.