Granola-topped Apricot & Plum Bowl with Tahini Yogurt Dressing

Inspired by the Middle Eastern tradition of mixing sweet fruits with savory foods like tahini, this fresh bowl is ideal for serving at your next 
barbecue or breakfast. Garnish with a little citrus zest for extra brightness.

Prep Time
15 min
Cook Time
15 min
30 min



  • 1/2 
egg white (about 1 tbsp)
  • 1 tsp 
raw honey (TRY: Wholesome! Organic 
Raw Honey)
  • 1 tsp 
extra-virgin olive oil
  • 1/4 cup 
unsalted shelled pistachios, chopped
  • 3 tbsp 
rolled oats
  • 1 tbsp 
sesame seeds
  • 1/2 tsp 
ground coriander
  • 1/4 tsp 
sea salt
  • Pinch 
ground cayenne pepper


  • 1½ tsp 
tahini paste
  • 2 tbsp 
full-fat plain yogurt
  • 2 tsp 
fresh lemon juice
  • 2 
apricots or peaches, pitted and cut into thin wedges
  • 2 
plums, pitted and cut into thin wedges


1. Prepare granola: Preheat oven to 350°F. Line an 8- or 9-inch pie plate with parchment paper. In a medium bowl, whisk egg white, honey and 
oil until combined. Add pistachios, oats, sesame seeds, coriander, salt and cayenne. Spread evenly on pie plate and bake, stirring halfway, until golden brown, about 15 minutes. (MAKE AHEAD: Granola can be made up to 1 week ahead and stored in an airtight container.)

2. Meanwhile, prepare dressing: In a medium bowl, whisk together tahini and 4 tsp water until smooth. Add yogurt and lemon juice; whisk 
until smooth. 

3. Divide apricots and plums among bowls. Drizzle with dressing and sprinkle with granola. 

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 129
  • Carbohydrate Content 13 g
  • Cholesterol Content 1 mg
  • Fat Content 4 g
  • Fiber Content 2 g
  • Protein Content 4 g
  • Saturated Fat Content 1 g
  • Sodium Content 132 mg
  • Sugar Content 1 g
  • Monounsaturated Fat Content 4 g
  • Polyunsaturated Fat Content 2 g