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Toasted Oats & Apricot Yogurt Bowl

Caramelized apricots and toasted oats & coconut make this Apricot Yogurt Bowl protein and fiber packed breakfast perfect for summertime.
Course Breakfast, Dessert, Snack
Keyword Apricot Yogurt Bowl
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 serving
Calories 350kcal
Author Kelly


  • 1 cup Nonfat Greek Yogurt - I love Fage Total 0% (227 grams)
  • 2 teaspoons chia seeds
  • 1 teaspoon coconut oil, divided
  • 1/4 cup organic old fashioned rolled oats (20 grams)
  • 1 tablespoon organic coconut flakes
  • 1/2 fresh apricot, sliced (52 grams)


  • Mix together the Greek yogurt and chia seeds and place in a bowl.
  • Place a saute pan over medium-low heat, add 1/2 teaspoon coconut oil, and let it heat up, about 30 seconds or so.
  • Add the oats and coconut flakes and cook for 2-4 minutes, stirring frequently, until they are lightly toasted. Make sure they don't burn.
  • Remove and place in the bowl with yogurt mixture.
  • Add the remaining coconut oil and sliced apricots to the pan. Let them warm through, cooking about 2-3 minutes, and flipping once.
  • Place in the bowl with the oat and yogurt mixture.
  • Enjoy!


Serving: 1g | Calories: 350kcal | Carbohydrates: 33g | Protein: 28.6g | Fat: 11.4g | Saturated Fat: 7.2g | Cholesterol: 10mg | Fiber: 7.1g | Sugar: 14.6g