The strange thing is, despite not being a morning person, mornings are pretty much the only time I can exercise. It’s the only time I can get a good workout, without feeling exhausted. There’s just one condition though: I absolutely have to eat before I do it.
I don’t know about you, but eating a huge breakfast at 6am… not the most appealing thing to me. I often struggled trying to find the right thing to eat early in the morning, before exercising. Something light, yet nutritious and energizing.
So a couple of weeks ago, I put together this little breakfast bowl. Nothing too elaborate, just some ricotta cheese, with some fruit, nuts and a drizzle of honey. It tasted so good and gave me such a boost of energy, that it has become part of my morning routine.
You can use store bought ricotta or make your own. Of course you can choose the fruit according to your taste or the season, and same thing with the nuts. I happen to love the combination of figs, cherries and walnuts! 
Summer Breakfast Bowl with Figs and Ricotta
- Total Time: 5 minutes
- Yield: Serves 1
- Diet: Vegetarian, Omnivore
Description
Sweet and creamy ricotta meets juicy summer figs and crunchy walnuts in this light and refreshing breakfast bowl. A perfect way to start your day!
Ingredients
- 1/2 cups (118 ml) low fat ricotta cheese
- 2 figs, cut in quarters
- 5 cherries, pitted and cut in quarters
- 1 tbsp chopped walnuts
- 1/2 to 1 tbsp raw honey
Instructions
- Scoop the ricotta into a serving bowl and spread it into an even layer with the back of a spoon.
- Slice the figs into quarters and pit and quarter the cherries.
- Arrange the fig quarters and cherry pieces over the ricotta.
- Scatter the chopped walnuts on top, then drizzle the honey in a thin stream over everything. Serve immediately while the fruit is fresh.
Notes
- For a richer flavor, use whole milk ricotta.
- If figs are not in season, substitute with other soft fruits like peaches or nectarines.
- Store leftover bowl in the refrigerator for up to 2 days, topping with additional honey before serving.
- Prep Time: 5 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 15
- Sodium: 50
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 3
- Protein: 10
- Cholesterol: 20
Find it online: https://honestcooking.com/summer-breakfast-bowl-figs-ricotta/
Frequently Asked Questions
What type of ricotta works best in this breakfast bowl?
Whole milk ricotta gives the creamiest result. Avoid low-fat versions since they tend to be grainy and watery, which throws off the balance with the figs.
Can I use dried figs if fresh figs are out of season?
Dried figs work as a substitute. Slice them thin or soak briefly in warm water to soften before adding them to the bowl, since their texture is much denser than fresh.
What can I add to make this bowl more filling?
A handful of granola or toasted nuts adds crunch and staying power. A drizzle of honey also helps tie the ricotta and figs together without adding bulk.
