Cantaloupe Kiwi Breakfast Bowl with Crunchy Sugared Pecans
Cantaloupe and kiwi are juicy and sweet together. They go perfectly with crunchy, toasty pecans.
- 1 cup pecans, chopped
- 0.25 tsp salt
- 0.25 tsp ground cinnamon
- 2 tsp honey
- 1 tsp sugar
- 1 Tbsp butter, melted
- Preheat the oven to 320F. Line a baking sheet with parchment paper.
- 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.
- 0.5 cup plain Greek yogurt
- 0.5 cup raisins
- 4 cup cantaloupe, cubed
- 2 kiwis, peeled, sliced
- Divide cantaloupe and kiwi between two bowls. Top with a heaping dollop of Greek yogurt, pecans and raisins. Serve cold.
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