Wheat Berry Breakfast Bowl

INGREDIENTS

• 1 cup Greek yogurt
• 1/4 cup maple syrup
• scan tablespoon of extra-virgin olive oil
• scant tablespoon of butter
• 2 firm pears, cored and chopped into 1/4-inch THIN bite-sized slices
• 1/2 cup fresh cranberries
• 3 cups cooked wheat berries* (see head notes for alternatives)
• 1/2 cup toasted pecans
• 1/2 cup assorted dried fruits, chopped (I used equal portions of dried persimmons, dates, and crystallized ginger)