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a plate of caramelized orange and grapefruit slices with yogurt oats and bee pollen
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4.86 from 7 votes

The baked citrus with yogurt, toasted oats, and bee pollen is perfect as a snack or breakfast.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: Seasonal
Servings: 2 servings
Author: Vy Tran


  • 2 grapefruits
  • 2 Moro blood oranges
  • 2 Valencia oranges
  • 2 tbsps turbinado sugar
  • 1/4 cup rolled oats
  • 1 tbsp coconut oil
  • 1 tbsp orange blossom honey
  • 1 cup organic yogurt
  • 2 tbsps bee pollen


  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Peel the oranges and grapefruits and remove as much of the white pith as you can.
  • Cut the oranges and grapefruits crosswise into ¼ inch thick slices.
  • Lay the slices in a single layer on the baking sheet and sprinkle sugar on top of the citrus slices.
  • Bake in the oven for 10 minutes until the edges are slightly caramelized.
  • Put a small pan on medium heat and add the coconut oil and honey and let them melt.
  • Add the oats and stir them frequently until they are golden. Turn off the heat and set aside.
  • Remove the citrus slices from the oven. 
  • When ready to serve, place the citrus slices on two plates, add yogurt, and top with oats and bee pollen. Add a little extra honey if you want a sweeter taste.