Pasta, cherry compote, yogurt, and oat crunch unite in a delightful breakfast bowl.
# Components:
→ Pasta Base
01 - 120 g (4 oz) small pasta (e.g., orzo, small shells)
02 - Pinch of salt
→ Cherry Compote
03 - 1 cup (150 g) pitted cherries, fresh or frozen
04 - 2 tbsp maple syrup or honey
05 - 1 tsp lemon juice
06 - 1/2 tsp vanilla extract
→ Creamy Layer
07 - 1 cup (240 g) Greek yogurt or dairy-free alternative
08 - 1 tsp maple syrup or honey (optional)
→ Oat Crunch Topping
09 - 1/4 cup (25 g) rolled oats
10 - 1 tbsp butter or coconut oil
11 - 1 tbsp brown sugar
12 - 1/4 tsp cinnamon
13 - Pinch of salt
→ Optional Garnishes
14 - 1 tbsp chopped toasted almonds or pecans
15 - Extra cherries
# Directions:
01 - Boil a medium pot of salted water. Add pasta and cook until just al dente, following package directions. Drain and rinse briefly under cool water.
02 - In a small saucepan, combine cherries, maple syrup (or honey), lemon juice, and vanilla extract. Simmer over medium heat for 6-8 minutes, stirring occasionally, until cherries are tender and liquid has thickened to a syrup. Allow to cool slightly.
03 - Melt butter (or coconut oil) in a small skillet over medium heat. Add rolled oats, brown sugar, cinnamon, and salt. Cook, stirring constantly, for 2-3 minutes until golden brown and aromatic. Remove from heat and let cool.
04 - Divide the cooked pasta equally between two serving bowls. Spoon Greek yogurt over the pasta. Drizzle with maple syrup or honey if desired. Top generously with the warm cherry compote.
05 - Sprinkle the oat crunch topping over each bowl. Add optional toasted nuts and extra cherries for garnish. Serve immediately.
