Breakfast is meant to be simple, yet decadent and savored in the most loveliest of ways. The weather, although temperamental here on the East, is warming up, bringing succulent fruits onto market stands, including delightful apricots. How can one say no to roasted apricots, refreshing kiwi, creamy yogurt, and crunchy granola. Roasting the apricots brings out a sweetness you don’t get even when the fruit is at its ripest, it produces a silky sweet syrup that is heavenly. A throw-together healthy dish with complex flavors, that is meant to be indulged in the quiet of morning, or any other worthy moment during the day. I’d say it’s just the right way to start the first weekend in May. 
Roasted Apricots and Yogurt
Ingredients {Makes one serving}
2 – Apricots {halved}
1 – Kiwi {peel the kiwi over the yogurt to get the juices}
1 tablespoon – Chia Seeds
1 cup – Plain Greek Yogurt
1/4 cup – Granola {I had this favorite of mine on hand without the dried fruit}
Dash of Cinnamon
Recipe {Adapted from Joy the Baker}
Pre-heat your broiler. Place the apricots, cut side up onto a baking sheet, roast until tops begin to bubble and brown {about 10 to 12 minutes}. Spoon the yogurt into a bowl, top with kiwi, sprinkle with chia seeds, and top with roasted apricot halves and granola. Finish with dash of cinnamon and enjoy.
