Strawberry Yogurt Bowl Recipe
In late spring and early summer, when strawberries are at their peak, this is my favorite breakfast. It starts with billowy homemade yogurt, a tumble of fresh berries, mint, and nuts all enveloped in a silky vanilla bean syrup.
Servings: 4 servings
Ingredients
For the Vanilla Bean Syrup
- ½ cup water
- ½ cup unrefined cane sugar
- 1 medium vanilla bean (split)
For the Yogurt Bowl
- 4 cups yogurt
- 16 ounces strawberries (hulled and quartered)
- ½ cup chopped fresh mint
- ½ cup chopped nuts (such as almonds, walnuts, or pine nuts)
- ¼ cup cacao nibs
- 2 tablespoons bee pollen (optional)
Instructions
- Combine the water and sugar in a small saucepan, and bring to a boil over medium-high heat. Stir until the sugar is completely dissolved, then drop in the vanilla bean and turn off the heat.
- Allow the syrup to steep until cooled to room temperature, then remove the spent vanilla bean. Scrape it clean with a small butter knife, and transfer any remaining vanilla beans to the syrup.
- Pour the cooled syrup into a bottle and store in the refrigerator until ready to serve
Preparing the yogurt bowls
- Spoon a cup of yogurt into each of four bowls. Top with strawberries, mint, chopped nuts, cacao nibs, and bee pollen (if using). Drizzle with reserved vanilla bean syrup, and serve immediately.
