Strawberries & Cream BowlFreshly 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.
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.