Greek Yogurt Breakfast Bowls with Figs, Blueberries and Pistachios

Instructions

1. 1

   If the rolled oats are not already toasted, place them in a dry skillet over medium heat and toast for 3-5 minutes, stirring often, until lightly golden and fragrant. Let them cool.

2. 2

   Wash the figs, blueberries, and mint leaves. Quarter the figs and gently pat the fruit dry.

3. 3

   Divide the Greek yogurt evenly among serving bowls.

4. 4

   Top each bowl with the quartered figs and blueberries.

5. 5

   Sprinkle the toasted rolled oats, chopped pistachios, and chia seeds over the yogurt and fruit.

6. 6

   Drizzle the honey evenly over the bowls.

7. 7

   Finish with fresh mint leaves and serve immediately.