Raspberry Melon Breakfast Bowls
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Sunday, September 13, 2015

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Raspberry Melon Breakfast Bowls

Kelly Mike - Sunday, September 13, 2015


  • 1 ripe cantaloupe, about 2 pounds
  • ½ cup Greek yogurt, or coconut yogurt for dairy free and Vegan
  • 1½ cups fresh raspberries, 6 ounces
  • ½-2/3 cup of granola
  • Maple syrup or honey for drizzling


  1. Start by slicing the cantaloupe in half, lengthwise is best if it's oblong in shape because it creates a wider bowl. Scoop out the seeds and place each cantaloupe half in a bowl plate.
  2. Mash half of the raspberries with the Greek yogurt, and spoon the mixture into the hollowed out cantaloupe halves.
  3. Top each cantaloupe half with the remaining raspberries and drizzle with maple syrup or honey to taste.
  4. Sprinkle the granola over the top and serve immediately.


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