This Roasted Grapefruit + Ginger Berry Yogurt recipe is so simple and yet so, so lovely. As we move into winter, I think this is a perfect easy, warming breakfast. Yogurt has always been a go-to breakfast of mine: it’s quick, it’s easy, it’s satisfying. In the summer I love to top it with fresh blueberries or fruit. But in the winter? I think roasted grapefruit and a warm berry compote is exactly what’s needed. Made with winter spices, cinnamon and ginger, this yogurt bowl feels indulgent, without being too much, too heavy.

Actually, the idea for this recipe was completely inspired by these bowls. I bought them ($2 a piece at Home Sense, thank you very much), and couldn’t wait to use them in photos.

I thought long and hard about the perfect recipe to kick off these bowls, and it was colours that kept coming to me: bright pinks, dark purples. And so this Roasted Grapefruit + Ginger Berry Yogurt was born. Go figure.

Roasted grapefruit is seriously underrated. I’m not a huge grapefruit fan–although I like it in a salad. But for breakfast? It makes me think of the Grapefruit Diet, something all of my friends’ mothers did when I was growing up. Nothing but grapefruit. My own experience with grapefruit as a kid was limited to eating half a piece of fruit, sprinkled with sugar, and using a spoon to scoop out the segments. Grapefruit was fine, it just wasn’t grand.

But roasting grapefruit? It does what I think it does to roasting radishes: it transforms it. No longer the humble, sour grapefruit. Roasting gives it depth, gives it flavour. Of course, there’s a little coconut sugar for sweetness, and cinnamon (cause yum).

The ginger berry compote is another delicious, easy and indulgent component to this dish. Compote sounds fancy, and time consuming. But I often do this on the weekends, or sometimes during the week to go on top of my oatmeal. You simply throw everything into a pot and simmer it until it warms up. That’s the beauty of frozen berries. For this recipe, I used a “superfood berry mix” (a fancy way of saying there are cherries in the mix) because that sounded hella’ appealing. But you can use whatever you like–or whatever’s in your freezer.

You can also use coconut yogurt, as I often do, or greek yogurt if it doesn’t bother you.

In other news, can you believe it’s almost December? Have you started to think about what you want for 2020? I love using the month to reflect, and I have a lot of goals this year. But for 2020, I also want to find more time for myself. I want to take less side jobs. I want to curate my time time, my goals. I want to focus my energy on The Nourished Mind. I plan to do a full blog post about my New Year’s goals, so if you’re interested, stay tuned for that!

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KITCHEN ESSENTIALS FOR THIS RECIPE

I hope you try this Roasted Grapefruit + Ginger Berry Yogurt. And if you do, be sure to tag me on instagram @thenourishedmind ! I love seeing how you guys adapt and interpret the recipes!

With love,

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Roasted Grapefruit + Ginger Berry Yogurt

Prep Time 10

Cook Time 10

Servings

Ingredients

Roasted Grapefruit:

1 grapefruit peeled and sliced, and cut in half
1 tsp coconut sugar
1/2 tsp cinnamon

Berry Compote:

1 cup frozen mixed berries
1 tbsp honey
1/2 tsp ginger

To assemble:

1 cup greek (or coconut) yogurt
1 tbsp honey optional
1/2 cup granola

Instructions

Preheat oven to broil. Line a baking sheet with parchment paper.
Place grapefruit slices onto baking sheet. Sprinkle with coconut sugar and cinnamon. Broil for 5-7 minutes, until golden. Remove from heat.
Meanwhile, add frozen berries, honey and ginger into a small pot. Bring to a boil and simmer for 5-10 minutes, until berries have softened.
To assemble, divide yogurt into two small bowls. Top with grapefruit, berry compote, granola and a drizzle of honey (optional). Serve immediately.

Roasted Grapefruit + Ginger Berry Yogurt