Roasted Grapefruit Yoghurt Bowls

A Roasted grapefruit recipe...Why would you roast grapefruit? Well, it's sweeter, juicier and warmer in Winter! As the temperatures drop, A regular grapefruit or fruit salad and yoghurt might be too cold to think of eating in Winter, but you still want those delicious nutrients. Simply roast your grapefruit (or citrus) to add that element of warmth and a little wholesome sweetness. It's a super-easy way to take your breakfast to new heights, or enjoyed as a healthy, wholesome dessert! Refined Sugar-free, packed with nutrients and a beautiful bowl, you're in for a treat!

Level

Beginner

Category

  • Vegetarian
  • Breakfast

Serves

4

Prep Time

10 minutes

Cooking Time

10 minutes

Notes

  • Sugar-Free Alternative: ➝ Substitute the muesli with toasted oats, coconut & nuts.
  • Looking for dietary alternatives? ➝ Lancewood Coconut Yoghurt is not dairy-free, but this recipe would work just as well with dairy-free coconut yoghurt.
  • Is grapefruit good for breakfast? ➝ Grapefruit is considered one of the top 20 things to eat for breakfast from health.com. It is low in calories, hydrating and a superfood. They go on to say, it can lower blood pressure, cholesterol and is a great immune system booster!
  • What can you do if your grapefruit is sour? ➝ This recipe is perfect for sour grapefruit with the sweet honey and delicious caramel balancing the flavours. Taste your grapefruit first and you can amend how much sweet you add to the dish.

Ingredients

For the Roasted Grapefruit

    2 Star Ruby Grapefruit
    15ml (1 Tbsp) butter
    45ml (3 Tbsp) Nature’s Gold Orange Blossom Raw Honey

For The Breakfast Bowl

    500ml (2 cups) Lancewood Coconut Yoghurt (Or Coconut Yoghurt of choice)
    280g Food Lover’s Honey and Almond Muesli or Sugar-Free Muesli
    60ml (1/4 cup) Oh Mega Salted Caramel Almond Butter
    60ml (1/4 cup) Coconut flakes, toasted
    Honey for drizzling

Directions

How to roast Grapefruit:

    Slice the grapefruit into thick slices. Heat a pan with the butter and honey on medium heat. Fry the grapefruit slices in the honey butter until charred. Set aside until needed.

For the Bowls:

    Assemble 125ml (1/2 cup) coconut yoghurt, 70g muesli, and 15ml (1 Tbsp) Salted Caramel Almond Butter per bowl. Garnish with coconut flakes, the roasted grapefruit and a drizzle of orange blossom raw honey.

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