Toasted Oats & Apricot Yogurt Bowl
Caramelized apricots and toasted oats & coconut make this Apricot Yogurt Bowl protein and fiber packed breakfast perfect for summertime.
Servings 1 serving
- 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.
Serving: 1g | Calories: 350kcal | Carbohydrates: 33g | Protein: 28.6g | Fat: 11.4g | Saturated Fat: 7.2g | Cholesterol: 10mg | Fiber: 7.1g | Sugar: 14.6g