For the last three years I have been planning to go strawberry picking in Germany, but then life happens and I realize I missed another year. Eventually, I’m thankful I can visit the local farmer and buy delicious, fresh organic strawberries. The moment my eyes set on these beauties I knew I had to try a pan roasted version. Served with cold yogurt and oats.
Berries are probably my favorite fruit. I eat raspberries every single day in this oat recipe, but once strawberries are in season I love to add those to my breakfast too.
When I make a cold breakfast bowl, it is usually a bowl of yogurt with lots of fresh fruit. But sometimes I like to combine things by adding some warm food. Cold and warm, soft and crunchy. I love it!
This recipe is like a combination of a cold strawberry crumble and a yogurt parfait or chia pudding. It’s basically dessert for breakfast and it’s good.
If you are looking for a light and breezy breakfast recipe then this summer strawberry bowl is one to try and love. This bowl with pan roasted strawberries is a delicious variation on the more traditional breakfast yogurt recipes.
Pan Roasted Strawberries with Yogurt
Cooking is in my opinion often about the combination of contrasting textures and tastes. Sweet with salty, juicy with crispy, warm with cold, sweet with tangy. Recipes with these kind of combinations are are irresistible. And I don’t want to toot my own horn, but this strawberry pan roasted with yogurt recipe hits the spot.
The editing of the pictures on the other hand, did not immediately hit the spot. Fresh strawberries are beautiful and very photogenetic, but once roasted in date syrup they became a bit yellow and orange. The napkin also was too yellow in my eyes. As a result, I had to do some work to get it all balanced. I absolutely wanted these photos to match the taste. Delicious, juicy strawberries x100!
Have you ever tried roasting strawberries before? If you have never roasted fruit, you are missing out on a great way to make fruit even more juicy. And let’s be honest, doesn’t this look inviting for dessert or breakfast?
The concept is so simple and it always feels like I’m making a scrumptious dessert instead of breakfast. And all is you need is just three ingredients. Just a bit of (date) syrup and heat will transform your ripe strawberries into glistening caramelized candies.
Roasting fruit is super simple! The heat will not only make the fruit super juicy, but the heat also accentuates the sweetness. The end result is delicious, juicy, sweet strawberries.
The strawberries should be soft and gooey, but not too soft to the point that they are falling apart and become a jam/pulp.
The longer you heat the strawberries the less texture you will end up with. So you can decide yourself what you prefer in terms of texture. You could for example decide to roast the strawberries a bit longer (you might have to add water then). The result will be more like a jam, such as this recipe for rhubarb jam.
Personally, I like my strawberries to still have a lot of texture. So I only roast the strawberries for about 10-20 minutes on medium heat.
How to Serve Pan Roasted Strawberries
Are you a meal prepper? This recipe is also for you. You can easily make a batch in the weekend and keep it covered in the fridge to enjoy during the week to come.
And these pan roasted strawberries are not just delicious for breakfast with yogurt. It’s also great on pancakes, oat porridge, ice cream, cereal or on toast. Or what about a cookie or cake topping? That would be the best cake topping ever.
Served in a glass with layers of chia pudding, granola and/or yogurt these pan roasted strawberries would make a great chia pudding or parfait like treat!
I like to serve these strawberries on a bowl with oats or a granola and yogurt. But feel free to adjust the recipe and serve it however you like.
But if you are looking for a fresh, delicious summer breakfast (that’s not a smoothie), then you’ll love this bowl! It’s an easy light and fun breakfast, snack, or anytime treat.
Roasted Strawberries with Yogurt Bowl Toppings
The date syrup (to roast the strawberries) will already naturally sweeten the yogurt, so for this recipe I use unsweetened soy yogurt, but coconut yogurt is also delicious. If you like a sweeter bowl, you can use sweetened yogurt.
I prefer mine unsweetened so I can go totally crazy with the sweet strawberries and toppings. I basically add ALL the roasted strawberries and it is perfectly sweet.
A little bit of vanilla in this recipe makes this bowl not only more sweet, but it also immediately upgrades it to a potential dessert.
I have tried a few variations on this recipe and they are all delicious!
- You can use more berries, such as a mix of blueberries and raspberries
- Use roasted buckwheat groats, walnuts, cashews, hazelnut chunks or sprouted nuts and seeds for that crispiness
- Add some ”superfoods” such as hemp hearts or chia seeds
- Experiment with different plant-based yogurts. Coconut yogurt is the thickest and in my opinion the most ‘’dessert like’’. Cold coconut yogurt can have a texture like whipped cream.
- Some topping ideas are: dried fruit, shredded coconut, and cacao nibs.
- Serve these pan roasted strawberries with granola for that ”crumble” pie crunch feeling.
As you can see, the recipe here is simple but completely customizable with whatever you like.
This Roasted Strawberry Yogurt Bowl recipe might just become your new favorite summer breakfast. Give it try and come back to me to let me know what you think by rating this recipe and leaving a comment. See you on Instagram #thegreencreator, Facebook or YouTube!
Easy yogurt bowl with delicious pan roasted strawberries! Roast your strawberries and enjoy for breakfast, snack, or dessert.
PAN ROASTED STRAWBERRIES
- 1 lb / 450 gr fresh strawberries, stems removed and sliced lengthwise
- 2 tablespoons date syrup or 1 tablespoon pure maple syrup (optional)
- 1 teaspoon vanilla bean extract
- 1 cup of your favorite unsweetened plant-based yogurt such as soy yogurt, coconut yogurt, oat yogurt or almond yogurt
- 1/3 cup muesli or oat granola (per person), like a mixture of fine rolled oats, roasted buckwheat groats and sunflower seeds
Wash the strawberries and remove the stems. Slice the strawberries lengthwise.
Add to a non-stick pan, I use this pan. Heat the pan to medium heat.
Toss strawberries with the date syrup on medium heat.
Stir occasionally so all strawberries will release moist and are covered with the date syrup.
Roast until caramelized and juicy (but not falling apart) for about 10-20 minutes. In the last minutes add the vanilla extract.
To make the roasted strawberry yogurt bowl, serve strawberries warm over yogurt with fine rolled oats, roasted buckwheat and sunflower seeds. Or a any other topping you prefer.
Serve immediately or let cool and serve cold with cold yogurt.
Store leftovers roasted strawberries in an airtight container in the refrigerator for up to a week.
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Keywords: strawberries, pan roasted, vegan, breakfast, sweet, dessert, oil-free