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Breakfast · Fall · Vegetarian · Fruit
Roasted Plum Yogurt Breakfast Bowls with Toasted Oats
Roast plums with a little maple and cinnamon, toast rolled oats while they cook, then spoon both over plain Greek yogurt. Makes four breakfast bowls.
40 minMakes 4 breakfast bowls
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How to make Roasted Plum Yogurt Breakfast Bowls with Toasted Oats
Timing breakdown · 4 timed stages
Estimated total: 15 minutes to wash, halve and pit the plums and prepare the pan, 15 to 20 minutes to roast (toast the oats during this time), then about 5 minutes to assemble. Plum size and ripeness affect roasting time; check for tender fruit and bubbling juices.
- Preparation
- 15 min
- Cooking
- 20 min
- Roasting Step 2
- 15 to 20 minutes
- Preparation / waiting Step 2
- 15 minutes
- Preparation / waiting Step 3
- 4 to 6 minutes
- Chilling Step 5
- 2 hours
Durations are taken from the method and may overlap. Some preparation steps are not timed. Optional stages are separate from the main meal.
- 01
Heat the oven to 200°C (400°F). Line a rimmed baking dish or sheet pan with parchment. Wash, halve and pit the plums. Arrange them cut side up in one layer with a little space between halves.
- 02
Drizzle the 1 tablespoon maple syrup over the cut plums and sprinkle with the cinnamon. Roast for about 15 to 20 minutes, until the flesh yields easily to a fork and the juices are bubbling. Start checking at 15 minutes; very ripe or small plums may soften sooner. Let the fruit cool for a few minutes so it does not warm the yogurt excessively.
- 03
While the plums roast, put the dry rolled oats in a skillet over medium-low heat. Stir continuously for about 4 to 6 minutes, until lightly golden and fragrant. Immediately transfer them to a cool plate to stop cooking; do not leave the skillet unattended.
- 04
Spoon 1/2 cup plain Greek yogurt into each of four bowls. Add two roasted plum halves to each, spoon over any juices from the pan and divide the toasted oats evenly. Add up to 1/2 teaspoon maple syrup to each bowl only if the plums need extra sweetness. Serve with the oats freshly scattered so they stay crisp.
- 05
For make-ahead bowls, transfer the roasted plums to a shallow container and refrigerate promptly, within 2 hours; cover once cooled. Keep the yogurt covered and chilled separately. Use the cooked fruit within 2 to 3 days. Store fully cooled toasted oats in an airtight container at room temperature and add them just before serving. Do not leave assembled bowls at room temperature longer than 2 hours.
Recipe questions
Can I use plums that are very soft?
Firm-ripe plums keep their shape better. If yours are very soft, check them early and remove them as soon as they are tender; they may collapse into a spoonable sauce.
Can I use regular plain yogurt?
Yes. It will be looser than Greek yogurt, so spoon it into the bowls just before serving.
Can I make this dairy-free?
Use a plain, unsweetened dairy-free yogurt you enjoy. Check the label if you have dietary requirements.
Can I prepare the components ahead?
Yes. Chill the cooked plums separately from the yogurt, and keep cooled oats dry and airtight. Assemble just before eating so the oats remain crisp.
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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Recipe source: Adapted from Foodland Ontario: Grilled Fruit with Mascarpone Cream. This breakfast version roasts only plums instead of grilling mixed fruit, uses plain Greek yogurt rather than mascarpone cream, and replaces the almond garnish with toasted oats.
Additional references: Health Canada: food safety tips for leftovers
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