Categories: Breakfast

Ingredients

• 2 cups regular rolled oats
• 2 tbsp. honey
• 2 tbsp. melted unsalted butter
• 2 tsp orange zest
• 1 tsp ground cinnamon
• 1 large egg white
• 1/2 cup chopped roasted salted pistachios
• 1/3 cup chopped dried apricots
• 2 cups plain Greek yogurt

Directions

1. Toss together oats, honey, butter, orange zest, and cinnamon in a bowl. Whisk egg white in a small bowl until frothy; stir into oat mixture. Pat mixture to an even 1/2-inch thickness on a parchment paper-lined baking sheet. (Do not spread out.) Bake at 325 25 minutes, rotating pan halfway through. Let cool.

2. Break into clusters; toss with pistachios and apricots. Serve with Greek yogurt.

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