Roasted Plum Yogurt Bowl

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If you’ve never roasted plums before, you’re in for a treat. They turn soft, caramelized, and super sweet in the oven—with a little tang left behind. Add a splash of balsamic glaze and thick Greek yogurt, and it’s a rich, cozy bowl that feels like dessert but totally works for breakfast.

🍽️ What You’ll Need

2 ripe plums, halved and pitted
1 tsp coconut sugar or brown sugar
½ tsp cinnamon
1 tsp olive oil
1 cup plain Greek yogurt (full fat)
1 tsp balsamic glaze
Optional toppings: chopped walnuts, hemp seeds, granola

roasted plum yogurt bowl ingredients: ripe plum halves with pits removed on a small plate, Greek yogurt in a shallow dish, coconut sugar on a tiny ceramic plate, ground cinnamon on a small dish, olive oil in a shallow glass plate, balsamic glaze poured into a small plate, and optional toppings—chopped walnuts, hemp seeds, granola—in tiny clear glass jars

❤️ Why I Love This Recipe

This recipe happened one fall morning when I had too many ripe plums and didn’t want to eat them raw again. Roasting them with cinnamon made them taste like warm jam, and that splash of balsamic brought out something magic. Swirling them over yogurt was the finishing touch—it’s now one of my favorite ways to use stone fruit.

✅ Sweet, tart, and cozy
✅ Feels fancy but takes almost no effort
✅ Great way to use up ripe plums
✅ Works for breakfast, snack, or dessert
✅ Totally customizable with toppings

🔬 Why This Recipe Works (Quick Science)

Roasting plums brings out their natural sugars and softens the fruit
Cinnamon and sugar help the plums caramelize and deepen in flavor
Greek yogurt balances the sweetness with creaminess and tang
Balsamic glaze adds acidity and richness to cut the sweetness
Optional nuts or seeds give texture and crunch

👩‍🍳 Pro Tips

Use ripe plums—they’ll roast faster and taste sweeter.
Don’t skip the olive oil—it helps caramelize the fruit.
Roast the plums cut-side up for the best texture.
Let them cool slightly before adding to yogurt, so it doesn’t melt.
A little balsamic glaze goes a long way—don’t overdo it.

🔪 Tools You’ll Need

Knife and cutting board
Small baking dish
Oven
Spoon
Serving bowl

🔁 Substitutions & Variations

Use maple syrup instead of sugar
Sub peaches or apricots for plums
Try vanilla yogurt instead of plain
Add a drizzle of tahini or almond butter
Sprinkle with granola or puffed quinoa

⏱️ Make Ahead Tips

Roast plums ahead and chill in the fridge for up to 3 days
Assemble yogurt and toppings fresh so it stays creamy
Toast your nuts/seeds ahead and keep in jars for topping

🍴 Servings & Time

Serves: 1 large bowl
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

🔢 Macros (Approx. per serving)

Calories: 280
Protein: 15g
Fat: 9g
Carbs: 35g
Sugar: 21g
Fiber: 3g

⚠️ Common Mistakes

Using underripe plums—they won’t soften or sweeten
Over-roasting—the fruit will dry out instead of caramelize
Adding balsamic glaze before roasting—it should go on after
Not letting the plums cool slightly—they’ll melt the yogurt

🥗 What to Serve With

A hot chai or spiced tea
Scrambled eggs or a hard-boiled egg on the side
A slice of sourdough toast with nut butter
A handful of roasted almonds

❓ FAQ

Can I use canned or dried plums?
Fresh works best for roasting, but you can rehydrate dried plums if needed.

Do I have to peel the plums?
Nope—leave the skin on. It softens beautifully in the oven.

Can I skip the sugar?
Yes, if your plums are sweet enough naturally.

What if I don’t have balsamic glaze?
You can reduce regular balsamic vinegar with a little honey in a pan, or skip it.

🧑‍🍳 Instructions

Step 1: Prep the Plums

Cut 2 ripe plums in half and remove the pits.

two ripe plums cut in half with the pits removed, arranged on a small ceramic plate with deep red flesh showing

Step 2: Season the Plums

Place plum halves cut-side up in a small baking dish. Drizzle with 1 tsp olive oil, sprinkle with 1 tsp coconut sugar, and ½ tsp cinnamon.

plum halves in a baking dish, cut-side up, glistening with olive oil and dusted with coconut sugar and cinnamon

Step 3: Roast the Plums

Roast the plums at 400°F (200°C) for 20 minutes, until they’re soft and slightly caramelized.

roasted plum halves in a baking dish, edges caramelized and bubbling slightly, with deepened color and soft texture

Step 4: Add Yogurt to Bowl

Spoon 1 cup of Greek yogurt into your serving bowl and swirl it with the back of a spoon.

thick, creamy Greek yogurt being swirled smoothly into a bowl with the back of a spoon, forming soft peaks

Step 5: Add Roasted Plums

Place the warm (but not hot) roasted plum halves on top of the yogurt.

caramelized plum halves gently placed on top of creamy Greek yogurt, juices slightly blending into the yogurt base

Step 6: Drizzle and Top

Drizzle with 1 tsp balsamic glaze and add optional toppings like chopped walnuts or hemp seeds.

🧊 Leftovers & Storage

Store roasted plums in the fridge for 2–3 days
Yogurt and toppings are best added fresh
Reheat plums gently or enjoy them cold
Stir yogurt before serving if it separates

🧡 Wrap Up

This roasted plum yogurt bowl is sweet, tangy, and full of cozy flavor. It’s one of those recipes that feels fancy but is secretly so easy. Give it a go and let me know what toppings you love best with yours! 🍑✨