I’ve been making a lot of smoothie bowls lately. So I figured, why not make a cantaloupe bowl for breakfast instead?
I like the idea of turning fruit into serving dishes. I’ve seen watermelon baskets filled with fruit salad. But for my first foray, I thought I’d start small.
Making this bowl is easy. You slice a cantaloupe in half, scoop out the seeds, spoon in some yogurt and then told with granola, berries and honey. I highly recommend drizzling the honey on top. It adds some sweetness and ties all the other flavors together.
A song about breakfast in bowls is coming to me. I’ll think about it and get back to you.
In the meantime, you can enjoy this gem from paid musicians. It’s also a good soundtrack for making cantaloupe bowls.
Cantaloupe Breakfast Bowl (from Eating Bird Food)
2 cups plain Greek yogurt (you can use coconut or almond yogurt for a dairy-free version)
½ cup fresh or frozen berries
½ cup granola
honey, for drizzling
Cut cantaloupe in half and scoop out seeds. Portion about 1 cup of yogurt into each cantaloupe half. Top with berries, granola and honey. Serve.