A Yogurt Breakfast Bowl is a healthy and delicious treat to start the day. This Yogurt Breakfast Bowl is topped with poached pears, figs, granola, and a drizzle of salted caramel sauce.

I recently partnered with M&S to create several super brunch recipes using their new cook and dine collection. M&S provided me with the pots, pans, serveware, utensils… and all that was left for me to do was to decide on the recipes to make, and get cooking. Today, I’m sharing the second of the four super brunch recipes that I developed for M&S — a Yogurt Breakfast Bowl with Poached Pears, Figs, Granola and Salted Caramel Sauce. This post is sponsored by M&S.

This Yogurt Breakfast Bowl is a super breakfast and brunch! First and foremost, yogurt is packed full of goodness, including calcium, potassium, protein, vitamins B6 and B12, and probiotics. This recipe uses Greek yogurt, which in addition to being thicker and creamier in texture that regular yogurt, also has more protein.

A Yogurt Breakfast Bowl gives you a healthy start to the day

You can use any yogurt that you prefer for this Yogurt Breakfast Bowl, but I recommend a natural plain Greek yogurt that is not sweetened. The flavors in this recipe also work well with a vanilla yogurt, but keep in mind that flavored yogurts tend to have additional sugars.

I am a fan of eating fruit in the morning because the water content in fruit helps hydrate me, especially since I’m always waking up feeling parched. By starting early in the day, it is easier for me to make sure I eat enough fruit throughout the day too. I find fruits are often gentle on my empty stomach and the fiber also helps me feel full longer.

Enjoy two types of fruit in this Yogurt Breakfast Bowl

For those reasons, there are two different fruits in this super brunch. The figs in this Yogurt Breakfast Bowl provide natural sweetness, and the crunch from the seeds is a welcome contrast with the smoothness of the yogurt. And not only do the figs complement the flavors and textures in this Yogurt Breakfast Bowl, they are also a great source of fiber, and full of vitamins and minerals, including potassium, calcium, and iron.

The pears add a muted but fragrant aroma of warming spices. The pears are poached in a mixture of cinnamon, ginger, cloves, cardamon and vanilla. Waking up to the aroma of the pears simmering these spices always kicks the weekend off to a relaxing start.

This Yogurt Breakfast Bowl will keep you full and energized well into the day.

I top this Yogurt Breakfast Bowl with granola because it is a quick and easy way to get oats (e.g., fiber) into my body. You can use your favorite homemade granola, but I used a M&S Granola that worked well for this Breakfast Yogurt Bowl. I like to treat granola as a topping for most any yogurt or parfait, so I always have a stash of granola in our cupboard waiting to be used.

Protein in the morning keeps you full and energized, and fiber helps you feel full longer, and so between the Greek yogurt, figs, pears and granola, this super brunch will get you through the morning and well into the day. Of course, brunch is about indulging a little, so finish off this Yogurt Breakfast Bowl with a drizzle of salted caramel sauce. Yum.

In case you missed it, check out my Simple Lacinato Kale Salad that I created for M&S for a super brunch too.

Get the look from this M&S photoshoot

The M&S Chef Range is a full line of cookware and serveware developed with Marks & Spencer’s in-house chefs so you can cook like a pro in your own home. You can get the look of this Yogurt Breakfast Bowl with the Chef Tri-Ply Saucepan, the Chef Brass-Effect Slotted Spoon, and the Richmond Pasta Bowl and Cup and Saucer Set. The Chef Tri-Ply Suacepan is a handy kitchen workhorse that can go from the stovetop to the oven, and even into the dishwasher. The Chef Slotted Spoon is elegant to cook with, and stunning to use at the table to serve. Lastly, the Richmond dining pieces are stylish, but simplistic and functional for your every day breakfast and brunch needs.

See my other Super Foods Brunch recipes created for M&S.

Yogurt Breakfast Bowl with Poached Pears, Figs, Granola and Salted Caramel Sauce

5 from 5 votes

Print Recipe

Serves: 4

Prep: 5 mins

Cook: 30 mins

Total: 35 mins

A Yogurt Breakfast Bowl is a healthy and delicious treat to start the day. This Yogurt Breakfast Bowl is topped with poached pears, figs, granola, and a drizzle of salted caramel sauce.

Ingredients

• 6 cups water (1.5 liters)
• 2 cups granulated sugar (400 grams)
• 2 vanilla pods - sliced lengthwise
• 1 cinnamon stick
• 1 knob ginger
• 10 cardamon pods - lightly crushed with a rolling pin
• 8 cloves
• 4 whole pears - peeled with the stem left on
• 4 whole figs - washed and quartered
• 2 1/2 cups Greek yogurt (500 grams)
• granola (for topping)
• Marks & Spencers Salted Caramel Sauce (for topping)

Instructions

• In a medium sized pot, add in the water, sugar, vanilla pod, cinnamon, ginger, cardamon, and cloves. Heat on medium-high heat until almost boiling, stirring occasionally.
• Turn the heat down to low, and add in the pears. Simmer, uncovered, for 30 minutes. Remove from heat and allow to cool. Remove the pears using a slotted spoon. Slice the poached pears and discard the core.
• Evenly divide the Greek yogurt into four bowls. Top each bowl with the sliced poached pears, figs, and a handful of granola. Finish with a drizzle of warmed salted caramel sauce. Serve immediately.

Course: Fruits and Yogurts

Cuisine: American

Keyword: Yogurt Bowl

Special Diet: Vegetarian

Author: The Worktop

Cal : 486kcal

Tried this recipe?If you loved making this recipe I would appreciate it so much if you would give this recipe a star review! I’d love to see it too – snap a picture of your finished dish and share it with me on Instagram using #theworktop and tagging me @theworktop.

This is the second and final of the series of Super Brunch recipes I created for M&S that I will be sharing on The Worktop. Find my other two recipes for Huevos Rancheros – Mexican Baked Eggs and Bircher Muesli for Ginger, Apples and Poppy Seeds on the M&S website. Photography for this post was taken by the talented Tim Atkins.