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.
Cook Time 15 minutes mins
Servings 50 people
Calories 278 kcal
2 sheet pans
1 small mixing bowl
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 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
Serving: 1 bowl Calories: 278 kcal Carbohydrates: 49.6 g Protein: 14.5 g Fat: 3.2 g Saturated Fat: 0.3 g Cholesterol: 6.7 mg Sodium: 73.1 mg Fiber: 3.4 g Sugar: 20.8 g
Canned Product Apricots, Foodservice Fruit, School Foodservice