Roasted Pear Yogurt Bowls

Mediterranean breakfasts often pair cool thick yogurt with fruit warmed until soft and fragrant. These roasted pear yogurt bowls layer cinnamon-kissed pears and chestnuts over Greek yogurt with honey, thyme, and toasted seeds.

Serves 2 · 10 min prep · 22 min cook

Estimate for one serving

• 340 cal
• 18g protein
• 42g carbs
• 12g fat
• 3g fiber

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Ingredients

• 2 large ripe pears
• 1/2 cup cooked peeled chestnuts
• 2 cups plain Greek yogurt
• 2 Tbsp honey
• 1/4 tsp ground cinnamon
• 1 tsp fresh thyme leaves
• 2 Tbsp toasted pumpkin seeds
• 1 tsp olive oil

Instructions

1. 1Preheat the oven to 400°F and line a small sheet pan with parchment.
2. 2Halve the pears, core them, and slice into thick wedges about 1/2-inch wide.
3. 3Toss the pear wedges lightly with the olive oil and cinnamon so the cut surfaces are just coated.
4. 4Arrange the pears in a single layer on the prepared pan and roast until the edges caramelize and the flesh is tender when pierced, 18 to 22 minutes.
5. 5While the pears roast, roughly crumble or chop the cooked chestnuts into bite-size pieces.
6. 6Divide the Greek yogurt between two bowls and swirl a little honey through each portion.
7. 7Remove the roasted pears from the oven and let them cool for 2 to 3 minutes so they are warm but not scorching.
8. 8Arrange the warm pear wedges over the yogurt, nestling them into the surface.
9. 9Scatter the chopped chestnuts and toasted pumpkin seeds over the top for crunch.
10. 10Finish with a light drizzle of remaining honey, a pinch more cinnamon, and the fresh thyme leaves.
11. 11Serve right away while the pears are still warm against the cool yogurt.
12. 12If packing ahead, keep the roasted pears separate and assemble just before eating so textures stay distinct.