Winter Citrus Ricotta Breakfast Bowl with Honeycomb.

When the snow piles up, I crave color—and this bowl delivers. Creamy ricotta whipped with a touch of honey and vanilla, then piled high with juicy winter citrus, banana, and a shower of crunchy granola.

It’s fast (hello, 10 minutes), customizable, and the kind of breakfast that feels sunny even in January.

Yes, I felt like our Tuesday needed a little brightening. With the weather being cold and super snowy (at least it is here), I am left craving lots of color…as you can tell from these photos, not an ounce of grey here! But I also felt it needed a comfort aspect. So I made us breakfast bowls! Really simple, really delicious breakfast bowls, with ingredients like honey infused ricotta, blood oranges, and plenty of granola. Basically breakfast bowl heaven…pretty much the most perfect breakfast bowl out there.

Major bonus points that this is also so easy to throw together. Yes, please! Perfect for a busy morning or a healthy afternoon snack.

Ingredients You’ll Need

• Whole-milk ricotta – for the creamiest texture; low-fat tends to taste chalky.

• Honey + vanilla – just enough to perfume and sweeten the ricotta; swap maple if needed.

• Winter citrus – blood oranges, cara cara, or grapefruit; segment to remove bitterness.

• Banana + berries or passion fruit – adds sweetness and jammy juiciness.

• Granola – any crunchy, not-too-sweet blend; clusters keep their crunch longer.

• Honeycomb (optional) – luxe finish and gorgeous texture contrast.

Here’s the thing, I’m one of those people who’s pretty routine about breakfast. Meaning I have yogurt and fruit pretty much everyday of the week. I am up early and I always eat before I leave the house for my daily hike. I don’t want anything crazy heavy, so yogurt has always been my go-to. Now I mean, breakfast for lunch or dinner…that is a completely different story. But breakfast for me, early in the morning, is yogurt! Oddly, last week I had the urge to try something just a little different and reached for the half empty container of fresh ricotta cheese. I was contemplating the merits of ricotta for breakfast, but then I reasoned with myself that it’s full of lean protein. So I piled the fruit on high, dug in and I went for it!

SO GOOD. Again, it’s ricotta…how could it not be delicious?

You can really use whatever toppings you like here. I went the sweeter route with homemade granola and plenty of fruits. I’m just more of a fruity early morning breakfast person, so that was my route. But I also think serving this bowl with whole grain toast, an egg, and an avocado would be amazing <–actually going to make this for lunch today…cannot wait.

Just be sure to include two things in your bowl. 1. Really good whole milk ricotta…trust me, low-fat is not the way to go, it’s healthier for our bodies to eat foods in their purist form, so go for the full fat baby! 2. Winter citrus, the blood oranges and cara cara oranges are my current favorites. With those two ingredients you are going to have a delicious and energizing breakfast no matter what else you decide to add! AND it’s going to be ready in ten minutes or less, high five to that!

FAQ:

Can I use yogurt instead of ricotta?
Yes—Greek yogurt makes it tangier and lighter. Start with less honey, then sweeten to taste.

How do I keep the granola from getting soggy?
Add it right before serving and keep citrus segments fairly dry; drain any excess juice first.

What if I can’t find blood oranges?
Use cara cara, navel oranges, or grapefruit. The key is sweet-tart citrus with minimal pith.

Is there a savory version?
Absolutely. Skip vanilla/honey, season ricotta with lemon zest, olive oil, salt, and pepper, then top with avocado and a soft-cooked egg.

Honestly though..these colors…these flavors…obsessed!