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Bowl of thick yogurt topped with warm cinnamon roasted plum halves and chopped pistachios on a linen napkin

Easy Low-Sugar Cinnamon Roasted Plums with Yogurt Bowl

Plum halves roasted with cinnamon butter and a little honey, served warm over cold plain yogurt for a fast, low-sugar breakfast or dessert.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Healthy
Calories: 120
Ingredients Method Notes

Ingredients
  

Roasted Plums
  • 6 ripe plums large (about 700 g); halved and pitted
  • 1 tbsp unsalted butter melted
  • 1 tbsp honey
  • 1 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • 1 tbsp orange juice
  • 1 pinch fine salt
For Serving
  • 2 cups plain Greek yogurt (480 g); full-fat or 2%
  • 2 tbsp pistachios or almonds chopped, optional

Method
 

Roast the Plums
  1. Heat the oven to 200 C / 400 F. Line a 9x13-inch (23x33 cm) baking dish with parchment or grease it lightly.
  2. Halve and pit the plums. Arrange them cut side up in the dish, packed snugly in one layer.
  3. Whisk the melted butter, honey, cinnamon, vanilla, orange juice, and salt together in a small bowl.
  4. Brush the cinnamon mixture over the cut side of each plum half, letting any extra pool around the fruit.
  5. Roast for 15 to 18 minutes, until the plums are soft and caramelized at the edges and the juices are bubbling.
  6. Pull the dish from the oven and let the plums rest for 5 minutes so the juices thicken slightly.
Assemble and Serve
  1. Spoon the plain yogurt into four bowls, dividing evenly.
  2. Top each bowl with 3 warm plum halves and a spoonful of the roasting juices from the dish.
  3. Scatter chopped pistachios or almonds over the top if using. Serve right away while the plums are still warm.

Notes

  • Use ripe but firm plums for the best texture after roasting.
  • Don't skip the pinch of salt, it balances the honey.
  • Roast cut side up to keep juices concentrated in the fruit.
  • Full-fat yogurt holds up best against the warm fruit juices.