Roasted Apricots with Greek Yogurt and Blueberries

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I’d like to interrupt this strawberry news cycle to tell you about one of the best breakfasts I’ve ever had in my life.

I bought three apricots the other day at the grocery store because they were on sale and they looked good. I thought about making something with them, like muffins or fruit crisp, but then I realized that most recipes called for dried apricots. Or, they called for three times as many apricots as I had.

My solution? Making this breakfast. I’ve said it once, and I’ll say it again: Sometimes, it’s about the simple things in life. Slice apricots in half and sprinkle some brown sugar on the cut sides. Place the apricots on a parchment paper-lined baking sheet and broil until they’re caramelized and soft. Depending on how much sugar you put on top, they might turn brown.

Serve the apricots on Greek yogurt but feel free to get creative with toppings. I put blueberries on top because I had a bunch that I needed to use up. I also sprinkled on some granola and sliced almonds. I like the way the tart Greek yogurt and blueberries balanced out the sweet apricots. The granola and almonds add some crunch.

ANYWAY. Make this breakfast as soon as possible. It’s good for moments when you find yourself with fruit that you need to use up. It’s also good for mornings when you don’t want to get out of bed and you need a really, really delicious breakfast to motivate you.

Here’s a song that I’ve been jamming out to lately. Every time Snoop Dogg says “be my tenderoni” I start craving old school mac n’ cheese.

Roasted Apricots with Greek Yogurt and Blueberries (from me, to you)


3 apricots, sliced in half
1 Tbsp brown sugar
1/4 cup Greek yogurt
almonds, blueberries, and granola for topping


Preheat your oven to the high broil setting. Slice the apricots and sprinkle them with brown sugar. Place them on a parchment paper-lined baking sheet with the cut side up. Roast in the oven for about 5 minutes, or until brown and caramelized. Keep an eye on the oven as they will roast quickly.

Spoon the Greek yogurt into a bowl. Once the apricots are done, place them on top of the yogurt and sprinkle with blueberries, almonds, and granola. Enjoy!

About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
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