Roasted plum and Greek yoghurt breakfast bowl

Name: Roasted plum and Greek yoghurt breakfast bowl
Total time: 25 min
Cuisine: British
Ingredients: 6 ripe plums, halved and stoned; 1 tsp ground cinnamon; 1 tsp vanilla extract; 300g 0% fat Greek yoghurt; 2 tbsp pumpkin seeds; 1 tbsp sunflower seeds; 1 tbsp water

Sticky roasted plums with cinnamon over thick, cool yoghurt and a handful of crunchy seeds.

Time25 min
LevelEasy
Costabout £1.45 a head
Oven200°C (180°C fan)

2 servings

Ingredients

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6ripe plumshalved and stoned
1 tspground cinnamon
1 tspvanilla extract
300 g0% fat Greek yoghurt
2 tbsppumpkin seeds
1 tbspsunflower seeds
1 tbspwater

Method

1
Heat the oven to 200°C (180°C fan).
2
Put the plums cut side up in a baking dish. Sprinkle over the cinnamon, vanilla extract and water.
3
Roast for 15 to 20 minutes until soft and the juices are syrupy.
18 min
4
Toast the pumpkin and sunflower seeds in a dry pan for 2 minutes until they pop.
2 min
5
Spoon the yoghurt into two bowls and top with the warm plums and their juices.
6
Scatter over the toasted seeds.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.