This delicious fruity breakfast from Southern Living is perfect for this time a year as most of the fruits are in season this month! This breakfast bowl is filled with flavor! Bursting citrus and pomegranate, with creamy coconut yogurt and crunchy peanut crumble. There’s a reason they call it ambrosia!
Ingredients
For Peanut Crumble:
- 1 1/4 cups salted roasted peanuts, roughly chopped
- 1 cup uncooked regular rolled oats
- 1/2 cup unsweetened shredded coconut
- 1 large egg white
- 1/4 cup granulated sugar
- 1/4 cup unrefined coconut oil, melted
- 1 teaspoon Madras curry powder
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
For fruit and yogurt:
- 1 quart plain Greek yogurt
- 1/2 cup pomegranate arils (seeds)
- 1 grapefruit
- 1 tangerine
- 3 tablespoons cream of coconut (such as Coco López)
- 2 tablespoons orange zest (from 1 orange)
- 2 oranges
Directions
- Prepare the Peanut Crumble: Pre-heat oven to 300°F. Stir together peanuts, oats, and shredded coconut in a large bowl. Whisk egg white in a separate bowl until frothy. Add sugar, coconut oil, curry powder, coriander, cayenne, and salt to egg white; whisk until combined. Pour egg white mixture over peanut mixture; stir well to combine. Spread in a thin layer on a large rimmed baking sheet lined with parchment paper. Bake in preheated oven until golden brown, fragrant, and caramelized on bottom, about 50 minutes. Let cool completely; crumble into pieces.
- Prepare the Yogurt and Fruit: Stir together the yogurt, cream of coconut, and zest in a bowl; set aside. Cut a 1/4-inch-thick slice from each end of oranges, tangerine, and grapefruit using a serrated paring knife. Place fruit, cut side down, on a cutting board. Peel fruit; cut away bitter white pith. Slice each fruit between membranes, and gently remove whole segments, holding fruit over a bowl to collect juices. Discard membranes and seeds. Stir up to 1/2 cup citrus juice into yogurt mixture until mixture reaches desired consistency.
- Divide yogurt mixture evenly among 6 bowls, and top evenly with citrus segments, Peanut Crumble, and pomegranate arils.
