Autumn Yogurt Bowl
As the weather cools, breakfast takes on a warmer, more comforting tone, and this yogurt bowl is no exception. Greek yogurt is a versatile breakfast staple, but it’s often confined to either being sweet or savoury - this recipe strikes a harmonious balance between the two. Seasonal plums, poached in a spiced syrup, brings a natural sweetness and warmth which is matched with this salty, peanut and cinnamon granola. When all these elements are combined, this bowl perfectly captures this transitional period.
TIP: When poaching the plums, be sure to keep an eye on them to ensure they soften but don’t fall apart. Cooking them until just tender ensures that they retain their shape and can be layered beautifully when assembling.
SWAP OUT: Swapping out the plums for apples or pears and poaching them in the same spiced syrup offers a nice change of flavour, showcasing another seasonal fruit option.
SERVE WITH: A hearty meal on its own, however if you’re looking for something a little more filling, serve with a side of warm toasted brioche. The perfect vehicle for scooping up all the different elements of this breakfast bowl.
I N G R E D I E N T S
For the cinnamon granola:
30g coconut oil, melted
1 heaped tbsp agave/maple syrup/honey
1 heaped tbsp peanut butter, runny
1 tsp vanilla extract
175g jumbo oats
60g mixed nuts, roughly chopped
60g pumpkin seeds, roughly chopped
1 heaped tsp cinnamon
Good pinch of salt
For the spiced poached plums:
400g caster sugar
220ml water
1 star anise
1 cinnamon stick
2 slithers of orange peel
A handful of cloves
7 plums, sliced in half and stones removed
For the assembly:
Greek yogurt
A sprinkle of orange zest
M E T H O D
Begin by pre-heating the the oven to 180°C and line a baking tray with parchment paper.
S P I C E D P O A C H E D P L U M S:
In a medium saucepan, combine the caster sugar, water, star anise, cinnamon stick, orange peel, and cloves. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture begins to simmer.
Add the plums to the spiced syrup, cut side down. Reduce the heat to low and poach the plums for 5-7 minutes, or until they are just soft but still hold their shape.
Once the plums are tender, remove the pan from the heat and discard the spices (star anise, cinnamon stick, orange peel, and cloves).
Allow the plums to cool in the syrup before transferring them to a container. Store the poached plums in their syrup until ready to use.
C I N N A M O N G R A N O L A:
In a small saucepan, melt the coconut oil over low heat. Remove from heat and stir in the agave/maple syrup/honey, peanut butter, and vanilla extract until smooth and well combined.
In a large bowl, mix the oats, chopped nuts, pumpkin seeds, cinnamon, and salt. Pour the wet mixture over the dry ingredients, stirring until everything is evenly coated.
Spread the granola mixture in an even layer on the prepared baking tray.
Bake for 25 minutes, stirring halfway through for even toasting. The granola should be golden and fragrant. Remove from the oven and let it cool completely; it will crisp up as it cools.
A S S E M B L Y:
Spoon a generous amount of Greek yogurt into your bowl.
Top with a few poached plums, drizzling a little of the spiced syrup over the yogurt.
Sprinkle the bowl with the cinnamon peanut granola, adding extra nuts or seeds if desired.
Enjoy!
