Creado con IA

Greek Yogurt Breakfast Bowls with Figs, Blueberries and Pistachios

Name: Greek Yogurt Breakfast Bowls with Figs, Blueberries and Pistachios
Total time: 15 min
Ingredients: 800 g plain Greek yogurt 2 percent; 200 g fresh figs, quartered; 160 g blueberries; 40 g honey; 50 g pistachios, chopped; 60 g rolled oats, toasted; 10 g chia seeds; 5 g fresh mint leaves

15 min 378 kcal por ración Fácil

Preparación

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
Wash the figs, blueberries, and mint leaves. Quarter the figs and gently pat the fruit dry.
3
Divide the Greek yogurt evenly among serving bowls.
4
Top each bowl with the quartered figs and blueberries.
5
Sprinkle the toasted rolled oats, chopped pistachios, and chia seeds over the yogurt and fruit.
6
Drizzle the honey evenly over the bowls.
7
Finish with fresh mint leaves and serve immediately.

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