Cantaloupe Kiwi Breakfast Bowl with Crunchy Sugared Pecans

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Serving Size: 2
Prep Time:
Total Time:

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

Sugared Pecans

  • 1 cup pecans, chopped
  • 0.25 tsp salt
  • 0.25 tsp ground cinnamon
  • 2 tsp honey
  • 1 tsp sugar
  • 1 Tbsp butter, melted
  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

  • 0.5 cup plain Greek yogurt
  • 0.5 cup raisins
  • 4 cup cantaloupe, cubed
  • 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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