Description
Roasted strawberry yogurt bowls topped with roasted strawberries! Roast your extra berries and enjoy for breakfast, snack, or dessert.
Ingredients
Roasted Strawberries
- 1 pint strawberries, hulled and sliced lengthwise
- 1 TBSP pure maple syrup (optional)
Yogurt Bowl
- 1 cup your favorite unsweetened almond or cashew milk yogurt
- 1 TBSP vanilla protein powder (optional mix-in)
- 1/4 cup gluten-free granola
- fresh berries (optional)
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Hull and slice the strawberries and distribute them in an even layer on the baking sheet.
- Toss the strawberries with a drizzle of maple syrup and transfer the baking sheet to the oven. Bake the berries until they’re caramelized and juicy (but not falling apart!). This will take out about 15 – 20 minutes.
- To make the roasted strawberry yogurt bowls, serve the strawberries warm over yogurt with granola and fresh berries. Enjoy immediately!
- Store leftover roasted strawberries in a glass container in the refrigerator for up to one week and assemble yogurt bowls before serving.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast, Snack
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Grain-Free, Oil-Free, Refined Sugar-Free