A simple late-summer breakfast bowl - Greek yogurt with a bit of chopped dill incorporated, topped with sliced pluots, toasted oats, poppy seeds, and honey.
Ingredients
1 tablespoons chopped dill
pinch of sea salt
1 cup plain Greek yogurt
1 thinly sliced pluot
3 tablespoons toasted rolled oats
1 teaspoon poppy seeds
a thick drizzle of honey
Directions
Stir the dill and a pinch of salt into the yogurt, then top with pluot slices, oats, poppy seeds, and honey.
Serves 1-2. Although, you can certainly double or triple the amounts for a bunch-sized/family-sized bowl.
