Roasted Apricots with Skyr, Pumpkin Seeds & Melon
Summer in a bowl: Warm, caramelized apricots meet creamy oat yogurt, juicy melon, and crunchy pumpkin seeds. A drizzle of Styrian Pumpkin Seed Oil PGI rounds off this quick breakfast or light dessert with a nutty finish.
Difficulty: easy Total time: 10 min Portions: 4
Breakfast Dessert Vegetarian
Ingredients
- 450 g apricots
- 1 ½ tbsp butter
- 2–3 tbsp honey
- 400 g Skyr
- 120 g fine rolled oats
- 200 g watermelon
- 2 tbsp Steirerkraft coarsely chopped pumpkin seeds
- Styrian Pumpkin Seed Oil PGI, for drizzling
- a little fresh mint
Preparation
Halve and pit the apricots. Melt the butter and 2 tbsp honey in a pan over medium heat. Place the apricots cut-side down and fry for about 3 minutes, until soft and lightly caramelized.
Stir the remaining honey into the Skyr and divide among four bowls. Cut the watermelon into small cubes. Arrange the roasted apricots and melon on top of the Skyr.
Sprinkle with the toasted rolled oats and chopped pumpkin seeds, drizzle with a fine stream of Styrian Pumpkin Seed Oil PGI, and garnish with mint.
Don't tell anyone
For extra crunch, lightly toast the pumpkin seeds in a dry pan just before serving.
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