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A ricotta breakfast bowl with roasted cranberries and pears next to a spoon.
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Ricotta Breakfast Bowl

Start your day with this creamy, dreamy ricotta breakfast bowl – topped with roasted pears and cranberries for the perfect blend of sweet and tart flavors.
Course Breakfast
Cuisine American
Keyword ricotta breakfast bowl, roasted fruit
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 1 serving
Calories 397kcal
Author Snacking in Sneakers

Ingredients

For the roasted fruit:

  • 1 medium pear, cut into chunks
  • ¾ cup fresh cranberries
  • ½ tbsp olive oil
  • ½ tsp cinnamon

For the bowl:

  • ½ cup part-skim ricotta
  • 1 tbsp fresh orange juice
  • 1 tsp honey (or more to taste)
  • 1 tsp orange zest

Instructions

  • Preheat the oven to 400°F.
  • Place the chopped pear and fresh cranberries on a baking sheet. Add the olive oil and cinnamon, and mix the ingredients together on the baking sheet to evenly coat all the fruit. Bake the fruit at 400°F for 10 minutes.
  • Meanwhile, in a bowl, mix together the ricotta, orange juice, honey, and orange zest.
  • When the fruit is done roasting, top the ricotta mixture with the fruit and enjoy.

Notes

Nutrition analysis (approximate): 399 calories, 17 g fat, 7 g saturated fat, 125 mg sodium, 51 g carbohydrate, 9 g fiber, 28 g sugar, 6 g added sugar, 15 g protein, Vitamin D: 1%, Calcium: 29%, Iron: 7%, Potassium: 10%

Nutrition

Calories: 397kcal