Honey Roasted Apricot with Yogurt & Granola
A bright and wholesome school breakfast featuring tender canned apricot halves lightly roasted with honey, served over creamy yogurt and topped with crunchy granola. A deliciously balanced option that fuels students with lasting energy and flavor.
Equipment
- 2 sheet pans
- 1 small mixing bowl
Ingredients
- 100 halves Apricot halves canned, drained (approx. 2 #10)
- 1 cup Honey
- 2 tbsp Ground Cinnamon
- 1 tbsp Vanilla Extract
- 12.8 pounds Vanilla Greek Yogurt
- 3.2 pounds Granola
Instructions
- Preheat oven to 350°F.
- Drain apricot halves thoroughly.
- Arrange cut-side up in single layer on greased lined sheet pans (about 25 per full pan).
- In a small bowl, mix honey, cinnamon, and vanilla. Lightly brush or drizzle over the apricots.
- Bake for 12–15 minutes until warmed through and lightly caramelized.
- Portion 2 warm apricot halves into a 6 oz bowl or compartment tray.
- Top with ½ cup yogurt and sprinkle with ¼ cup granola.
- Serve chilled. CCP: Hold cold at or below 41°F if prepping in advance
Nutrition
Serving: 1bowlCalories: 278kcalCarbohydrates: 49.6gProtein: 14.5gFat: 3.2gSaturated Fat: 0.3gCholesterol: 6.7mgSodium: 73.1mgFiber: 3.4gSugar: 20.8g
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