I have a dear friend whose daily morning routine has inspired almost everyone who has seen her whip up her “magic breakfast.” I join in any time we travel together.

The ingredient list is simple, and its variations are many. The base: plain yogurt, frozen mixed berries, crunchy cereal or granola topping and a bit of milk to thin the yogurt down to soup.

The magic is in the proportions and variations. It’s a wake-up meal. It’s cold and comforting. There’s crunch, a satisfying chew and heartiness to the whole experience. It seems like something you could eat every day for years.

There’s a charm to the milk frost that forms on the berries as they attempt to thaw. And when we’re able to, we add seasonal fruit. Once, we visited her mom and got lucky with some just-ripened peaches in our bowls.

Occasionally my friend will throw in almonds, a sprinkling of fibrous cereal and a bit of personal advice. I enjoy watching her enjoy the ritualistic preparation of this charming meal.

While I don’t eat the same breakfast every morning, I do make myself a yogurt parfait often enough that her concoction is a touchstone.

I lean toward plain yogurt because any added flavors and sweeteners detract from the fruit and other toppings. If you’re lactose intolerant, I recommend a coconut milk kefir or yogurt.

As for toppings, I don’t keep granola around because, let’s face it, I would eat a whole box in a sitting. (I call them “crumbled up cookies.”) So, to improvise, I usually toast the nuts, which adds a deeper flavor and snappier crunch.

I also love The Rice Factory’s puffed brown rice, so if I have it on hand I throw a couple tablespoons into my bowl. I’m not a raisin fan, so dried blueberries are for me, but honestly, anything you like will do.

I’ve added dried cranberries, oats, big-flake coconut and macadamia nuts to this mix.

A pinch of cinnamon, some finely sliced candied ginger and sunflower seeds are tasty possibilities, too.

In a sealed jar, this will keep in the fridge for a few days, if it lasts that long. This bowl is as close to dessert for breakfast as I usually get, but I can justify it.

Nutty ‘Granola’

• 1 cup nuts (I used pecans and cashews)
• 1/2 cup shredded coconut
• 1-1/2 tablespoons coconut oil
• 2 teaspoons honey
• 2 dates, soaked overnight in water and drained
• 1 pinch salt
• 1/3 cup dried blueberries
• 1/4 cup cacao nibs

Heat oven to 350 degrees and lay a piece of parchment on a cookie sheet.

Chop nuts and slide them into a mixing bowl. Add coconut.

In separate bowl, blend or mash together the oil, honey, dates and salt. Mixture should be mostly liquefied, but it’s OK to have small pieces of dates. Pour over nuts and coconut and stir until covered.

Bake 7 minutes or until coconut is just turning golden brown. Cool completely. Mix in blueberries and cacao nibs.

Serve with yogurt and fruit. Store yogurt and granola in a sealed jar or container in the fridge for up to 5 days. Makes about 2 cups.

Approximate nutritional information, per 2 tablespoons (using equal parts pecans and cashews and not including yogurt): 100 calories, 8 g fat, 3.5 g saturated fat, no cholesterol, 25 mg sodium, 7 g carbohydrate, 1 g fiber, 4 g sugar, 1 g protein.

Mariko Jackson blogs about family and food at thelittlefoodie.com. Her column runs on the last Wednesday of the month. Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S.