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Roasted Plum Yogurt Bowl with Cardamom

Roasted Plum Yogurt Bowl with Cardamom

A simple roasted plum yogurt bowl with warm cardamom and a touch of vanilla. Roasting plums concentrates their sweetness into a syrup, which pairs beautifully with creamy Greek yogurt and a sprinkle of toasted nuts for texture. Dessert flavors, breakfast practicality.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 3 Bowls
Course: Breakfast, Brunch, Snack
Cuisine: European-inspired, Healthy Breakfast, Modern
Ingredients Method Notes

Ingredients
  

  • 4 ripe plums halved and pitted
  • 2 –3 tsp brown sugar or honey/maple syrup
  • 1/4 tsp ground cardamom or cinnamon for variation
  • Pinch of salt
  • Zest of 1/2 orange optional
  • 1 cup full-fat Greek yogurt or skyr
  • 1 –2 tbsp heavy cream optional, for fluffier yogurt
  • 2 tbsp toasted walnuts pecans, or almonds for topping

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment or lightly butter a small baking dish.
  2. Halve and pit the plums, placing cut-side up. Trim a thin slice from the bottom if a half wobbles.
  3. In a small bowl, rub together brown sugar, cardamom, orange zest, and salt. Sprinkle evenly over the plum halves.
  4. Roast for 20–30 minutes until edges crinkle and juices pool, watching for syrup formation and slight caramelization.
  5. Whisk Greek yogurt with heavy cream until soft peaks form (airy but not stiff).
  6. Assemble bowls: layer yogurt, spoon warm roasted plums and pan syrup over the top, and finish with toasted nuts.
  7. Optional: drizzle extra honey or maple in a controlled ribbon for sweetness.

Notes

Use firm-ripe plums for roasting; avoid overripe fruit that collapses. Cardamom provides citrusy warmth; cinnamon is a cozy alternative. Leftovers keep up to 3 days in an airtight container; serve at room temperature or gently warm. Swap plums for nectarines or peaches, add a crisp topping layer, or lightly whip yogurt with cream for a fluffier texture.