Posts by tag: yogurt

Summer Stone Fruit and Yogurt Breakfast Bowls with Hot Sauce-Honey and Nutty Granola

Summer Stone Fruit and Yogurt Breakfast Bowls with Hot Sauce-Honey and Nutty Granola

Posted on August 24, 2017

Guess what?


So just slooooow down with the pumpkin and (gasp!) peppermint.

Yup, totally saw peppermint products in the grocery store yesterday. Seriously. I died a little inside.

I know I sound like a broken record with this shit. And I’m trying very hard not to be too preachy about it. But can we please all just stop and enjoy Summer while it’s still ACTUALLY SUMMER!?!?

OK. Thanks for listening. I’m done now.

In celebration of late Summer, I’m digging into these Summer Stone Fruit and Yogurt Breakfast Bowls with Hot Sauce-Honey and Nutty Granola on the regular. The markets are currently full to the brim with multiple varieties of plums, nectarines, peaches and cherries. And that makes for a very happy Liz. But I know this bounty won’t last much longer, so I can’t help but buy them all and put them to good use in recipes just like this one. Which might be overkill (you can stick to just one or two varieties of stone fruit!), but I’m like a kid in a candy store when it comes to sweet, juicy fruits.

Summer Stone Fruit and Yogurt Breakfast Bowls with Hot Sauce-Honey and Nutty Granola |

I love making my own granola at home when I have the time. And with stovetop versions, I pretty much ALWAYS have the time. Because they take only about 10 minutes to prepare. And they are easily customizable to whatever ingredients you happen to have on hand. This particular granola recipe was born out of one of my pre-vacation kitchen clean-out sessions. I love nuts. And at any given time, I have at least 8-10 different packages open and laying around. So in an effort to get rid of some of those, I dumped a bunch of nuts into my skillet with old-fashioned oats and a few other ingredients and VOILA – nutty granola was created! I typically buy unsalted nuts, so I’ve added salt to this recipe. But if you only have salted nuts, you might want to go easy on the additional salt.

But whatever you do, don’t go easy on the hot sauce-honey. Seriously, this stuff is so good and it pairs beautifully with the sweet stone fruits and cool, creamy yogurt. Don’t fear the heat!

Summer Stone Fruit and Yogurt Breakfast Bowls with Hot Sauce-Honey and Nutty Granola |

Since the actual breakfast bowls themselves require so few ingredients, I thought I’d give my recommendations on brands. This post isn’t sponsored. I’m just sharing what I’m using and loving, in case you want to do the same. For the hot sauce-honey, I used Rigoni di Asiago Italian Mandarin Honey and Cholula Chipotle Hot Sauce (I love the smokiness from the chipotle!). And for yogurt, I used Chobani Honey Whole Milk Greek Yogurt.

If you try out this recipe, please let me know. I’d love to hear about it! And tell me what other ways you’re savoring Summer this month!



Summer Stone Fruit and Yogurt Breakfast Bowls with Hot Sauce-Honey and Nutty Granola

Summer Stone Fruit and Yogurt Breakfast Bowls with Hot Sauce-Honey and Nutty Granola


  • For the Nutty Granola
  • 1 1/2 cups old-fashioned oats
  • 1/2 cup walnuts, roughly chopped
  • 1/2 cup pecans, roughly chopped
  • 1/2 cup almonds, roughly chopped
  • 1/4 cup pistachios, roughly chopped
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/4 cup melted coconut oil
  • 1/4 cup raw honey
  • 1/2 cup dried coconut flakes

  • For the Hot Sauce-Honey
  • 1/4 cup raw honey
  • 1 tsp. hot sauce

  • For the Breakfast Bowls
  • Greek yogurt
  • Stone fruit, pitted and sliced
  • Fresh mint leaves


  1. In a dry non-stick skillet over medium heat, combine the oats, nuts, cinnamon and salt. Cook, stirring constantly, until the mixture is fragrant and toasty, about 4-5 minutes. Add the coconut oil and honey to the skillet, stirring to make sure everything is evenly coated, and cook for about 2 minutes more. Remove the skillet from the heat. Stir in the coconut flakes. Then scrape the granola out onto a parchment paper-line baking sheet to cool. Once fully cooled, the granola can be used or transferred to an airtight container for storage.
  2. Stir together the honey and the hot sauce. Set aside.
  3. To assemble the breakfast bowls, add yogurt and sliced stone fruit to a bowl. Top with some of the granola, a drizzle of hot sauce-honey and a few fresh mint leaves. Enjoy immediately.
  • Orange and Arugula Smoothie Bowl

Orange and Arugula Smoothie Bowl

Posted on February 13, 2017

If you follow me over on Instagram, then you know I’m a daily consumer of smoothies and smoothie bowls. So imagine my surprise when I looked at my posting history from the past several months and realized that I hadn’t shared a smoothie/smoothie bowl recipe here since this Apple Pie Smoothie Bowl during first week of October.

Shocking, right? So I’m here today with this Orange and Arugula Smoothie Bowl to appease the food blogging Gods.

Orange and Arugula Smoothie Bowl |

Now, I certainly never want to discourage someone from making one of my recipes, but I feel like I should be up front and say that if you’re a person who isn’t into savory smoothie bowls, this one might not be the best fit for you. Because this smoothie bowl has got some kick!

In this bowl you’ll find a hefty doze of arugula and that classic peppery taste that goes along with it. I’ve also added in some parsley and…wait for it…cauliflower!

Yes, there is cauliflower in here! But let me tell you that you can’t taste it one bit. For real. I would not lie to you about this. Don’t fear the cauliflower!

I got the idea about the cauliflower from a recipe created by Laura that was published on The Kitchn earlier this year. It’s a great way to add more vegetable fiber to your smoothies and smoothie bowls. Admittedly, sometimes my sweet tooth takes over and I tend to fall a little too far on the sweet side of things. It’s easy for my creations to turn into something more closely resembling a milkshake (not that I’ve ever complained about that!). So adding in a handful of cauliflower is a great way to bring the balance back to the vegetable side of things. And if you’re anything like me, you always have some pesky cauliflower florets (or stems that you’re going to toss anyway) in your crisper drawer that need using up.

Orange and Arugula Smoothie Bowl |

I’m still crushing hard on Winter citrus, so I’ve got a whole orange in this recipe. And for fun, I made a couple brûléed orange slices for decoration (and I practiced making some strawberry hearts for one of the photographs, since it’s almost Valentine’s Day and I’m a hopeless romantic!). You can use whatever kind of oranges you like, but I’m partial to blood oranges and Cara cara oranges right now, since they won’t be available as readily once Spring rolls around.

To balance the savory ingredients, I used a super ripe banana and some vanilla-flavored yogurt. I didn’t want this smoothie bowl to be TOO savory. Even I have limits.

I’m sharing the recipe for this Orange and Arugula Smoothie Bowl as part of our monthly #eatseasonal recipe round-up organized by Becky from Vintage Mixer. If you’re finding yourself in a cooking rut this month (the internet is basically just a sea of red velvet desserts at this point), then check out Becky’s February Produce Guide for some inspiration. And don’t forget to see what new recipes some of my blogging friends have created this month, too. Just click the links below!



Orange and Arugula Smoothie Bowl

Serves 1

Orange and Arugula Smoothie Bowl


  • For the Brûléed Orange
  • 1-2 orange slices
  • 1/4 tsp. sugar

  • For the Smoothie Bowl
  • 1 cup loosely packed arugula
  • 1 orange, peeled
  • 1 peeled banana, chopped and frozen
  • 1/2 cup Greek yogurt (I like vanilla flavored)
  • 1/2 cup cauliflower florets
  • 2 tablespoons fresh parsley
  • 1 tablespoon lemon juice
  • 1/2 tablespoon chia seeds
  • 1/4 cup water


  1. To make the brûléed orange slice(s), sprinkle one side of the orange slice(s) with sugar. Heat a dry skillet over medium-high heat. Once the skillet is hot, add the orange slice(s) sugar-side down and cook until lightly caramelized, about 1-2 minutes. Remove the orange slice(s) from the skillet and place on a plate with the brûléed-side facing up. Set aside.
  2. To make the smoothie bowl, add all of the ingredients to your blender. Blend on high until smooth. Pour into a bowl. Top with a brûléed orange slice(s) and additional chia seeds, if desired. Enjoy immediately.

February Eat Seasonal Recipes

February Eat Seasonal Recipes
Beet Buckwheat Pancakes by Simple Bites

Citrus and Yogurt Fruit Pizza with Granola Crust by Completely Delicious

Spicy Cashew Spring Greens Soup by Letty’s Kitchen

Cauliflower Chickpea and Crispy Kale Tacos with Orange Tahini Sauce by Vintage Mixer

Lemon Poppy Seed Meringue Cookies by Project Domestication

Meyer Lemon & Thyme Semifreddo by Suitcase Foodist

Paleo Lemon Poppy Seed Bread by Joy Food Sunshine

Broccoli Cheese and Potato Soup by Foodie Crush

Tilapia with Tangerine Salsa by Healthy Seasonal Recipes

Shredded Brussels Sprouts and Kale Salad with Orange and Avocado by Mountain Mama Cooks

Beet and Apple Salad with Citrus Honey Yogurt by Flavor the Moments

Meyer Lemon and Honey Lassi by Kitchen Confidante

Roasted Veggie Buddha Bowls with Pesto by She Likes Food

Coconut Quinoa Bowls with Roasted Broccoli and Tahini Sauce by Cafe Johnsonia

Cilantro-Lime Chicken Soup by Food for My Family

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