Pluot & Poppy Yogurt  Bowl

Pluot & Poppy Yogurt Bowl Recipe

Before the pluots are gone for the year, I thought I'd sneak this in. I was saying to a friend the other day - when pluots are good, few fruits are better. I'm thinking of a crimson-fleshed Dapple Dandy I had last year - dripping ripe with punchy juice, refreshing, taut-skinned. It set the bar in my mind. And the pluots have been good lately, so they've been around the kitchen. And I do different things with them, like this impromptu breakfast bowl. While arguably unconventional, it is one of my favorite uses to date. Greek yogurt with a bit of chopped dill incorporated, topped with sliced pluots, toasted oats, poppy seeds, and honey. If the dill sounds like too much for you, feel free to skip it, but I love the way it plays off the oats, and the honey sweetness of the fruit.

Pluot and Poppy Yogurt BowlPluot and Poppy Yogurt Bowl

Here's another idea - I've been thinking of making a pluot punch of sorts - give a shout if you have a favorite punch base you think would work or be a good starting point. I suspect some of you might have a leg up on me in the boozy punch department. And in the meantime, I'll dust off the crystal bowl. xo-h

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Pluot & Poppy Yogurt Bowl

1 tablespoons chopped dill
pinch of sea salt
1 cup plain Greek yogurt

1 thinly sliced pluot
3 tablespoons toasted rolled oats
1 teaspoon poppy seeds
a thick drizzle of honey

Stir the dill and a pinch of salt into the yogurt, then top with pluot slices, oats, poppy seeds, and honey.

Serves 1-2. Although, you can certainly double or triple the amounts for a bunch-sized/family-sized bowl.

Prep time: 5 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
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Comments

  • This looks yummie, never heard of plouts before, I read the comments and some suggested they're a type of plum, is this the case?

    Andrea
  • I've been loving pluots. They're new to me this year, but a farm I've been working with is selling them, so I've been taking a bunch home! Made your miso oats again this morning. Love the savory start to the morning!

    Grace @ FoodFitnessFreshAir
  • In western NY I have seen plum-apricot hybrids called a "plumcot". I am assuming this is the same as what you have called a "pluot". You always have the most interesting and new combinations! I will have to try this.

    Nancy Peterson
  • This looks delicious. I like to add orange marmalade and granola to fat free, plain Greek yogurt. The chewiness of the orange pieces is great!

    Quyen
  • That yogurt bowl is so stunningly beautiful I want to frame it as much as I want to eat it!

    Rebecca
  • The first time I ever had pluots was at Thomas Keller's Bouchon in the Napa Valley. They were fresh out of the garden across the street. I've never looked back, I love them!

    Mallory @ Because I Like Chocolate
  • curious - how do you toast the oats? do they keep toasted? this looks lovely, by the way

    HS: Hi Rachel, I dry toast them in a skillet (or, even in the oven if it's on). Or, you can melt a bit of butter, toss the oats in a big skillet with the butter and a pinch of salt, and toast them that way.

    rachel
  • Reason 101 that I adore 101 Cookbooks: I am constantly being turned on to new foods and ideas. Pluots sound delicious and I have never heard of them. Great post, thank you for sharing!!

    Dan from Platter Talk
  • Last year I bought a box of plums from the farm-direct wholesaler and did my best to eat, bake and drink my way through them. One of the most (surprisingly) amazing things we did though was infuse them in sugar syrup and vodka in the fridge. By the end of a month or two, you could drink the stuff straight and forget it even had vodka in it. Mmmmmm .... :)

    Amanda @ Easy Peasy Organic
  • I love a good yoghurt bowl and this one is so pretty too! I've never come across pluot's before... maybe we don't have them in the UK.

    Caz
  • I love pluots. They're such a special fruit that doesn't stick around long enough! Way to showcase them with Greek yog, honey, oats - mmm, sounds wonderful!

    Averie @ Averie Cooks
  • I'm definitely intrigued by the dill in this Heidi! Also, how beautiful is that bowl of yours!? xx

    HS: Thanks Emma!

    Emma Galloway
  • I am not familiar with this fruit but I want to try it now. It looks great! Is the texture similar to other stone fruit? or has it got a tart edge.

    Belinda @themoonblushbaker
  • Your bowl is precious! Can you tell us where you got it? I have a thing for blue/white ceramics.

    HS: I bought it in an antique store in Jaipur, India!

    phi @PrincessTofu
  • Those pluots look so gorgeous and juicy. My boyfriend does similar mix-and-match yoghurt bowl type things to snack on... he'll love a combo like this!

    leaf (the indolent cook)
  • This looks really good, but I have never heard of a pluot before. Judging from the photos, I'm going to guess they a a type of plum. Can you describe the taste? Does anyone know if they are available in Canada? Thanks.

    Mark
  • I never thought of these flavor combinations, and I eat a lot of yoghurt! Thanks for the inspiration.

    Jocy
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