Ambrosia Breakfast

Ambrosia Breakfast
Iain Bagwell
Active
18 Minutes
Total
1 Hour, 8 Minutes

Yield

Serves 6 (serving size: 2/3 cup yogurt, 1/2 cup crumble, 1/3 cup fruit)

Topped with a spicy-sweet peanut crumble and served over coconut yogurt, this is definitely not your grandma's ambrosia. When your family wakes up from their Christmas Eve slumber, yawning and padding down to the kitchen in stocking feet, it’s time for breakfast. The perfect dish for the occasion is this Ambrosia Breakfast, filled with flavor, bursting citrus and pomegranate, and adorned with creamy coconut yogurt and crunchy peanut crumble. There’s a reason they call it ambrosia. This is a delicious, easy breakfast in a bowl, and it will delight with just a touch of decadence.

Ingredients

Peanut Crumble

  • 1 1/4 cups salted roasted peanuts, roughly chopped
  • 1 cup uncooked regular rolled oats
  • 1/2 cup unsweetened shredded coconut
  • 1 large egg white
  • 1/4 cup granulated sugar
  • 1/4 cup unrefined coconut oil, melted
  • 1 teaspoon Madras curry powder
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt

Yogurt and Fruit

  • 1 quart plain Greek yogurt
  • 3 tablespoons cream of coconut (such as Coco López)
  • 2 tablespoons orange zest (from 1 orange)
  • 2 oranges
  • 1 tangerine
  • 1 grapefruit
  • 1/2 cup pomegranate arils (seeds)

How to Make

  1. Prepare the Peanut Crumble: Pre-heat oven to 300°F. Stir together peanuts, oats, and shredded coconut in a large bowl. Whisk egg white in a separate bowl until frothy. Add sugar, coconut oil, curry powder, coriander, cayenne, and salt to egg white; whisk until combined. Pour egg white mixture over peanut mixture; stir well to combine. Spread in a thin layer on a large rimmed baking sheet lined with parchment paper. Bake in preheated oven until golden brown, fragrant, and caramelized on bottom, about 50 minutes. Let cool completely; crumble into pieces.
  2. Prepare the Yogurt and Fruit: Stir together the yogurt, cream of coconut, and zest in a bowl; set aside. Cut a 1/4-inch-thick slice from each end of oranges, tangerine, and grapefruit using a serrated paring knife. Place fruit, cut side down, on a cutting board. Peel fruit; cut away bitter white pith. Slice each fruit between membranes, and gently remove whole segments, holding fruit over a bowl to collect juices. Discard membranes and seeds. Stir up to 1/2 cup citrus juice into yogurt mixture until mixture reaches desired consistency.
  3. Divide yogurt mixture evenly among 6 bowls, and top evenly with citrus segments, Peanut Crumble, and pomegranate arils.