Apricot Yoghurt Bowl with Nuts, Honey and Thyme

Photo by Alexander Mils on Unsplash

Early summer in Southwest France means one thing at the market: apricots. Warm, golden and so fragrant you can smell the stall before you see it. When they are this good, I barely need to do anything with them.

This breakfast bowl takes ten minutes: creamy yoghurt, sliced apricots, a little granola and some nuts for crunch, and a drizzle of honey infused with fresh thyme. It feels like a small celebration of the season, and it keeps you going all morning.

Why it’s good for you

• Beta-carotene. Apricots are rich in beta-carotene, which your body turns into vitamin A for healthy skin and eyes.

• Protein and calcium. Yoghurt brings protein, calcium and, if you choose a live yoghurt, friendly bacteria for your gut.

• Healthy fats and crunch. Almonds and walnuts give you vitamin E, magnesium and healthy fats.

• A touch of sweetness. A little honey is all you need when the fruit is perfectly ripe.

Did you make it? I’d love to hear how you enjoyed it. You’ll find more seasonal ideas in my recipes, and if you’d like support finding a way of eating that truly fits your life, have a look at how we can work together.

Servings

2

Prep time

10 Min

Total time

10 Min

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 Greek or natural yoghurt
• 4 ripe apricots, stoned and sliced
• 40 g granola or toasted oats
• 20 g 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 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.

Did you make this recipe?

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