Cantaloupe Kiwi Breakfast Bowl with Crunchy Sugared Pecans

| Sarah Mason
Serving size:2
Prep Time:
Total Time:
Cantaloupe Kiwi Breakfast Bowl with Crunchy Sugared Pecans

Cantaloupe and kiwi are juicy and sweet together. They go perfectly with crunchy, toasty pecans.

Sugared Pecans

  • 1 cup pecans, chopped
  • 1 tbsp butter, melted
  • 1 tsp sugar
  • 2 tsp honey
  • 1/4 tsp ground cinnamon
  • 1/4 tsp salt
  1. Preheat the oven to 320F. Line a baking sheet with parchment paper.
  2. Mix all pecan ingredients in a bowl. Spread in a single layer over prepared baking sheet. Bake for 15-20 minutes or until pecans are browned, stirring half way. Let cool.

    Breakfast Bowl

    • 4 cup cantaloupe, cubed
    • 1/2 cup raisins
    • 1/2 cup plain Greek yogurt
    • 2 kiwis, peeled, sliced
    1. Divide cantaloupe and kiwi between two bowls. Top with a heaping dollop of Greek yogurt, pecans and raisins. Serve cold.

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