Figuring out what to do with leftover ingredients is actually quite fun.

It’s like a game (kind of).

The less food waste the more points! And most important, the final product must actually taste good for the real win.

Sometimes it’s easy.

Odd leftover bits of fruit? Throw that in a refreshing smoothie with some yogurt and nut milk.

Random veggies? Saute em then blend those puppies with some veg broth into a creamy soup.

Seemingly sad heels of bread? Grill up an extra gooey cheese sandwich.

And sometimes you have to think just a little more…

I often go a bit crazy when it comes to making graham cracker crumbs (for cheesecake, of course). Whacking perfect sheets of crackers into oblivion with a marble rolling pin is just too much fun.

So, leftover graham cracker crumbs could often be found in my pantry.

Until I realized that they would make my dream weekday breakfast complete.

Tangy yogurt, sweet bananas, salty peanut butter and crispy graham cracker crumbs all come together to make a breakfast bowl worth looking forward to. Bonus points to those who top the whole thing off with juicy, seasonal berries.

P.S. Did I mention this recipe is healthy? I guess that’s kind of obvious, but it never hurts to state the obvious.

P.P.S. I suppose this could also be called a parfait, but breakfast bowls are much more awesome. 🙂

P.P.S. Don’t you love the layering action going on in the photo? Globs of peanut butter are my weakness. (Hopefully I’m not alone here.)