Apricot Cashew Yogurt Bowl

As promised, a yogurt bowl recipe. Truly effortless. Extremely simple.

A perfect way to use homemade yogurt. A healthy snack, and portable if you make it in a jar.

If you saw my blood orange yogurt bowl recipe, you’ll see that this bowl works the same way– yogurt topped with fresh fruit, honey, and nuts. It’s a fail-proof formula, and one that barely requires a recipe.

This particular bowl– with homemade yogurt, apricots, and cashews– is my go-to late spring, early summer bowl. (I know it’s mid-summer now, but there are still apricots in the markets, so I’m going to say this recipe is still fair game.)

It all begins with homemade yogurt.

I won’t say that it tastes better than the store bought stuff, but it does feel good knowing you made it from scratch.

One fresh apricot, sliced into bite-sized pieces and beautifully arranged.

Honey. I love raw honey so much. I used bee raw, which is incredibly creamy.

Apricots drizzled with honey.

Chopped salted and roasted cashews scattered on top.

Delicious, light, refreshing, colorful.

Apricot Yogurt Bowl

  • Servings: 1
  • Print


  • 1/2 cup yogurt
  • 1 apricot, sliced
  • 1 teaspoon raw honey
  • 8-10 salted roasted cashews, coarsely chopped


  1. Top the yogurt with the apricot, honey, and cashews. Serve, or refrigerate for up to one day.

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