Breakfast

Maple Roasted Fruit & Yogurt Bowls

maple roasted fruit & yogurt bowls | the foodwright

Hey friends! How was your weekend? We spent the weekend in Flagstaff, AZ at a friend’s cabin and it was absolutely lovely. Thankfully, Flagstaff isn’t nearly as hot as the rest of the state. Otherwise, I wouldn’t be here today talking to you. Because I would have died in the Arizona heat. This Midwest girl can’t handle 100+ temperatures. So we’re glad that didn’t happen.

maple roasted fruit & yogurt bowls | the foodwright

I’m seriously OB-SESSED with these fruit and yogurt bowls. They’re light, healthy, and absolutely delicious. Of course. Why waste time and calories with food that doesn’t taste good?! Deep questions.

How do you feel about roasted fruit? Is it your favorite thing in this whole entire world?

Because it totally should be.

maple roasted fruit & yogurt bowls | the foodwright

maple roasted fruit & yogurt bowls | the foodwright

Look at that pink parchment paper! Dang. So pretty.

I added coconut milk to the yogurt to take away a bit of the tang and add a subtle sweetness. And it’s SUPER yummy. But not overly coconut for all y’all coconut haters. Plus maple syrup for natural sweetness and to complement the maple-roasted fruit. I love topping mine with something crunchy for textural contrast.

I’m always in need of some crunch in my life.

Amen and hallelujah.

Okay. I made you fruit and yogurt bowls. They taste wonderful. I love you. That is all. Kbye.

maple roasted fruit & yogurt bowls | the foodwright

Serves 4

Ingredients: 

4 plums, pitted & sliced

2 c chopped rhubarb

1/4 c pure maple syrup

nuts or granola, for topping

for the yogurt: 

2 c plain greek yogurt (I used nonfat)

1/4 c pure maple syrup

1/4 c full-fat coconut milk

Instructions:

Preheat oven to 400.

In a large bowl, mix together the maple syrup, plums, and rhubarb. Using a slotted spoon to pick up the fruit to drain out the excess juice/maple syrup, drop on a sheet pan lined with parchment paper.

Roast for about 20-25 minutes, or until the fruit is caramelized and supa juicy. Let cool if desired. (I like the warm fruit + cold yogurt, but you do you!)

While the fruit is roasting, mix together the yogurt, maple syrup, and coconut milk, and set in the fridge until you’re ready to use.

To assemble, place the fruit and yogurt in a bowl and top with macadamia nuts (my personal fave) or any other nut. Or granola! Any and all of the above.

maple roasted fruit & yogurt bowls | the foodwright

xo, Lucia

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