breakfast bowl

Roasted Strawberry & Vanilla Pepita Yogurt (v) by Lindsey | Dolly and Oatmeal

i'm usually not the one to jump the gun when it comes to spring fruit.  i can wait long enough to find fresh picked strawberries at the market, on a roadside vendor out east on long island, or pick up some local ones at my neighborhood grocer.  this winter, albeit mild, was a somewhat brutal one, and reaching for non-local, non-seasonal fruit was my go-to.  strawberries, raspberries, blackberries, kiwi, and mango have been comforting and soothing to me, so as the weather has been warming i've been even more eager for the future fruits to come.

i usually throw out-of-season, tart berries into smoothies or juices, but i've also been roasting them in the oven with aromatic, unrefined coconut oil, and a bit of maple syrup for sweetness. they roast up just long enough for their juices to mix with the oil and syrup, and for the strawberries to melt and soften before any caramelizing action happens.  the juices, and warm, melty strawberries are my favorite to pair with yogurt - the flavors together remind me of my childhood strawberry yogurt snack i would have everyday when i'd come home from school.  so this version is perhaps a little more fancy, and in my opinion a bit more luxurious.  for crunch, there's a good helping of Kashi GOLEAN Vanilla Pepita Clusters that make this breakfast/snack/treat come together so nicely.  the cereal includes red beans, millet, yellow peas, and popped sorghum (!) in its ingredients which add flavor, texture, and added nourishment to this bowl.

on another note, the winners of my cookbook giveaway last week have been chosen, and an email was sent to the 2 winners.  thank you all for your comments and support it's made this all so special! xo

this post was created in partnership with Kashi.  all opinions, as always, are my own.  thank you for supporting dolly and oatmeal's sponsors! 

roasted strawberry & vanilla pepita yogurt | v + gf

i use unsweetened cultured coconut yogurt, but a vanilla flavor would also work nicely as well.  the preparation of the strawberries would also lend itself well to any type of berry, just adjust the cook time for more delicate berries.

roasted strawberries

| makes about 6 servings |

  • 1 lb. (16 oz.) strawberries, halved
  • 2 tablespoons unrefined virgin coconut oil, melted
  • 1/2 tablespoon maple syrup
  • pinch of salt

yogurt bowls

  • roughly 1/4 cup roasted strawberries
  • 1/2 cup unsweetened coconut yogurt
  • 1/2 cup Kashi GOLEAN Vanilla Pepita Clusters, or granola 


  1. preheat oven to 350ยฐF.  toss together the strawberries, coconut oil, maple syrup, and pinch of salt in an oven safe baking dish, and arrange the berries in a single layer.  bake in the middle of your oven for 15-18 minutes, until strawberries are soft and tender and edges are slightly browned.  set aside to cool for 10 minutes.
  2. place yogurt in a bowl, top with strawberries and vanilla pepita clusters.


similar recipes:

cardamom toasted millet breakfast bowl w/ summer blackberry compote

cardamom toasted millet breakfast bowl w/ summer blackberry compote

superfood granola w/ homemade almond-macadamia milk

superfood granola w/ homemade almond-macadamia milk

breakfast quinoa flakes w/ stewed blackberries and basil flowers

breakfast quinoa flakes w/ stewed blackberries and basil flowers

cardamom-toasted millet breakfast bowl w/ summer blackberry compote by Lindsey | Dolly and Oatmeal

we're talking breakfast again today, folks.  morning's are hectic, sometimes a little crazy. as such, my weekday breakfast repertoire (instant oatmeal w/ almond butter, honey, cinnamon + chia seeds) is kind of lacking in the department of originality.  there have been sooooo many mouth-watering morning meals out there that i thought it was time to up my breakfast game.  

first, there was sini's whipped lingonberry porridge, then kate's toasted oatmeal w/ strawberry chia seeds jam + whipped coconut cream + to top all that! grace's spiced millet porridge w/ dates and almonds!  to up the instant oatmeal game one must not use oats, and as much as i love quinoa, i'm not so much a sweet quinoa kinda girl.  rather, i lean towards the more savory quinoa breakfast, perhaps with sauteed greens and some runny eggs or something.  never having had millet for a morning meal, i took to pairing it with some spices and something a little sweet!  loving all the berry and nut action in these posts, i remembered there were summer blackberries somewhere in the depths of my freezer that i had ordered from good eggs awhile back.  i hadn't really missed summer berries yet, but when i opened that ziploc bag and peered in to see all their purple-y goodness, the warmth and smell of the coming season's bounty consumed me!  and now i'm ruined and all i want is to kick winter's butt right out and welcome spring with lots of xoxoxoxos!  

cardamom-toasted millet breakfast bowl w/ summer blackberry compote (gluten free + vegan)

| 4 sizable servings |

freshly ground cardamom is super amazing, especially here; it pairs so perfectly with the blackberry compote and millet! if using store-bought ground cardamom use the amount noted below - but taste as you go and add more if necessary. 


  • 1/2 cup millet
  • 1 cup unsweetened almond milk (or 1/2 milk + 1/2 water)
  • 1 teaspoon coconut oil
  • 1/4 teaspoon freshly ground cardamom, roughly 8 pods
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • pinch of salt
  • 1/2 cup blackberry compote
  • plain coconut yogurt to serve + bee pollen + chia seeds to taste (optional)

summer blackberry compote

  • 1 cup frozen (or fresh) organic blackberries
  • 1/4 cup water
  • 1/4 cup maple syrup (or raw agave nectar)
  • 2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons arrowroot powder
  • splash of fresh lemon juice to taste


  • in a small saucepan on medium-low heat, add the coconut oil; to the oil add the millet, cardamom, cinnamon, ginger and salt - stir to coat.  toast the millet and spices for 5-6 minutes stirring frequently until fragrant - you will hear the millet pop a bit.  add the almond milk, turn the heat up and bring to a boil; give a stir, cover and turn the heat to low.  cook the millet for 18-20 minutes.  remove from heat 
  • while the millet is cooking, make the blackberry compote.  in another small saucepan on medium heat, combine the berries, maple syrup, arrowroot and water, bring to a boil stirring frequently.  add the vanilla and lemon juice (adjust lemon juice to your liking), keep stirring until the berries are soft and the compote has thickened a bit.  remove from heat and set aside

serve the bowl

  • using a fork, fluff the millet; split between 2 bowls, serve with a healthy dollop of coconut yogurt, a large drizzle of compote and bee pollen + chia seeds
  • store leftover millet and compote separately in airtight containers in the refrigerator.  simply heat each back up for breakfast or a snack!