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Strawberries & Cream Bowl

Freshly sliced strawberries, coconut sugar, basil and honey-infused Upstate Farms® Greek Nonfat Plain Yogurt are placed over a bed of ancient grain oatmeal with dried blueberries, cranberries and pomegranate seeds. For a bit of crunch, the bowl gets topped with toasted walnuts and almonds.

Serves: 4


1 cup Upstate Farms® Greek Nonfat Plain Yogurt
1 cup quinoa flakes

3⁄4 cup dried berries

1 cup strawberries, sliced

1 tbsp. basil, sliced thinly

1 tbsp. coconut sugar

1⁄4 cup honey

1⁄4 cup almonds, sliced


1. Prepare oatmeal according to package directions, adding the dried berries for the last 3 minutes of the cooking process.

2. Meanwhile, combine the strawberries, basil and coconut sugar. Set aside.
3. Combine the honey and Upstate Farms® Greek Nonfat Plain Yogurt.

4. Portion the oatmeal into 4 bowls then top each bowl with 1⁄4 cup of Greek yogurt, 1⁄4 cup strawberries and 1⁄2 tbsp. each walnuts and almonds. Serve.