The baked citrus with yogurt, toasted oats, and bee pollen is perfect as a snack or breakfast.
Servings: 2 servings
- 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.