Description
A Mediterranean-inspired breakfast using fresh or dried apricots served three ways: with overnight oats, yogurt parfait, or puff pastry. Perfect for warm summer mornings.
Ingredients
Overnight Oats
- 1 cup rolled oats
- 1½ cups milk (dairy or plant-based)
- ½ tsp vanilla extract (optional)
- 2 cups Greek yogurt (plain or lightly sweetened
Puff Pastry Squares
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for brushing)
- 2 tbsp apricot jam (optional)
Apricot Topping (for all styles):
- 6 fresh apricots (or 1 cup dried, soaked), halved and pitted
- 1 tbsp olive oil
- 1 tbsp honey or maple syrup
- ½ tsp ground cinnamon
- 1 tsp lemon juice
Instructions
For Apricot Topping:
- Slice apricots in half and remove pits.
- Toss with olive oil, honey, cinnamon, and lemon juice.
- Roast at 375°F (190°C) for 20 minutes or sauté for 5–7 minutes until soft.
Option 1: Overnight Oats
- Combine oats, milk, and vanilla. Refrigerate overnight.
- In the morning, layer oats with apricot topping and optional toppings.
Option 2: Yogurt Parfait
- Roast apricots as above.
- Layer yogurt and apricots in a glass.
- Add nuts, seeds, and honey on top.
Option 3: Puff Pastry Squares
- Preheat oven to 400°F (200°C).
- Cut pastry into 4 squares and score a border.
- Add apricot and jam to center. Brush edges with egg.
- Bake 15–20 minutes. Top with honey and nuts.
Notes
Soak dried apricots in warm water overnight for a softer texture.
Toast nuts briefly to enhance flavor.
Make the topping in advance for quicker assembly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Mediterranean
- Cuisine: American