Morning pasta bowl with cherries, creamy yogurt, and crunchy granola—a unique, cheerful breakfast twist.
# Components:
→ Pasta
01 - 120 grams small pasta shapes (e.g., orzo or mini shells)
02 - 1/4 teaspoon salt
→ Cherry Compote
03 - 200 grams fresh or frozen cherries, pitted and halved
04 - 2 tablespoons maple syrup or honey
05 - 1/2 teaspoon vanilla extract
06 - 1 teaspoon lemon juice
07 - Pinch of ground cinnamon (optional)
→ Creamy Layer
08 - 200 grams Greek yogurt (or plant-based alternative)
09 - 1 tablespoon maple syrup or honey
→ Toppings
10 - 40 grams granola
11 - 1 tablespoon sliced almonds (optional)
12 - Fresh cherries, for garnish (optional)
# Directions:
01 - Bring a medium pot of salted water to a rolling boil. Add the small pasta shapes and cook according to package directions until al dente. Drain the pasta and set aside to cool slightly.
02 - In a small saucepan, combine the pitted and halved cherries, maple syrup or honey, vanilla extract, lemon juice, and ground cinnamon (if using). Simmer over medium heat for 6 to 8 minutes, stirring occasionally, until the cherries have softened and the liquid has thickened into a syrupy consistency. Remove from heat.
03 - In a mixing bowl, combine the Greek yogurt (or plant-based alternative) with 1 tablespoon of maple syrup or honey. Stir until the mixture is smooth and well combined.
04 - Divide the slightly cooled cooked pasta evenly between two serving bowls. Spoon half of the prepared cherry compote over the pasta in each bowl. Top with a generous dollop of the sweetened yogurt mixture.
05 - Sprinkle the granola and sliced almonds (if using) over each bowl. Garnish with fresh cherries, if desired. Serve this breakfast bowl immediately for a delightful morning experience.
