Apricot Yoghurt Bowl with Nuts, Honey and Thyme

When the apricots arrive at the market in June, I simply can’t resist them. Sweet, juicy and golden, they need almost nothing to shine!

This yoghurt bowl is ready in ten minutes: creamy yoghurt, sliced apricots, a little granola and some nuts, with a drizzle of honey infused with fresh thyme. A simple summer breakfast with protein, calcium and beta-carotene that keeps you going all morning.

If you wonder how much protein you really need, I wrote about how much protein you need after 50.

Servings

2

Prep time

10 Min

Total time

10 Min

Cuisine

Mediterranean

Print

With ImageWithout Image

Apricot Yoghurt Bowl with Nuts, Honey and Thyme

A simple summer breakfast of creamy yoghurt, fresh apricots, crunchy granola and nuts with a drizzle of thyme honey. Ready in 10 minutes.

Ingredients

• 300 g (1¼ cups) Greek or natural yoghurt
• 4 ripe apricots, stoned and sliced
• 40 g (⅓ cup) granola or toasted oats
• 20 g (2 tbsp) almonds or walnuts, roughly chopped
• 1 tbsp raisins or chopped dried apricots
• 2 tsp honey
• A few fresh thyme leaves
• A pinch of cinnamon (optional)

Instructions

1. Gently warm the honey with the thyme leaves for a minute in a small pan or in the microwave, then leave to infuse while you prepare the bowls.
2. Spoon the yoghurt into two bowls or glasses.
3. Arrange the apricot slices on top, then add the granola, nuts and raisins.
4. Drizzle with the thyme honey, add a pinch of cinnamon if you like, and enjoy straight away.

Apricots not quite ripe?

Halve them, drizzle with a little honey and roast at 200°C (400°F) for 10 to 12 minutes. Delicious warm on cold yoghurt.

Make it vegan

Use a plant-based yoghurt and maple syrup instead of honey.

Other fruit

Peaches, nectarines and fresh figs work just as well later in the summer.

Per serving (about)

1 bowl (½ of the recipe): 17.5 g protein, 4 g fibre.

Did you make this recipe?

Tag @catherinepolet.coach on instagram and hashtag it #healthydeliciousrecipes