Ingredients
1 cup orzo
2 cups milk (dairy or non-dairy)
2 cups plain Greek yogurt (or vegan yogurt alternative)
1 cup mixed berries (fresh or frozen, thawed)
1/2 cup sliced almonds
2 tablespoons honey (optional, for sweeteners like maple syrup or agave)
1 teaspoon ground cinnamon (plus extra for garnish)
Pinch of salt
1 teaspoon vanilla extract
Instructions
Bring 4 cups water and 1 teaspoon salt to a boil. Add orzo and cook for ~10 minutes until al dente. Drain and stir in 1 teaspoon vanilla extract and cinnamon.
While orzo cools, mix milk with a pinch of salt and 1 teaspoon cinnamon to create a soaking liquid. Let cooked orzo absorb the mixture for 5 minutes.
Divide orzo into 4 bowls. Top each with 1/2 cup Greek yogurt, a handful of fresh berries, and 2 tablespoons sliced almonds.
Drizzle with honey and sprinkle additional cinnamon before serving.
Notes
Soak orzo in milk mixture for up to 10 minutes if preparing ahead.
Use cooked and chilled orzo for time-saving prep.
Substitute orzo with farro or quinoa for a different texture.
Store leftovers in the fridge for up to 1 day.
- Prep Time: 10
- Cook Time: 12
- Category: Mediterranean Mornings
- Method: Stovetop & No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 580mg
- Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg