Salted Maple Crunch Yogurt Bowl

yogurt bowl
Over elbow-to-elbow margaritas at my friend Kelly’s birthday dinner, our friend Joey, an avid baker, asked what I’ve been cooking lately. The answer? Not much, kids. You see, for the past month and a half, I’ve been involved in an intensive cooking video project. Truly a labor of love, it has not left much time to eat, let alone cook.

One of the major perks of working in the food business is, well, a lot of free food. What we don’t end up shooting is up for grabs. Random vegetables, half-empty bags of grains and other odds and ends make their way back home with me in the hopes of being cooked.

When the weekend rolls around, I am left with a fridge full of mismatched ingredients What the heck can I make with radishes, hibiscus blossoms and Parmesan? It’s like an episode of Chopped, for real.

This seedy, crunchy, salty sprinkle is the product of my random pantry, breakfast boredom and the latest issue of Bon Appetit. Inspired by Sara Britton, who’s behind the gorgeous site My New Roots, this granola-like topping is perfect over creamy yogurt and fruit. It would also be divine in a leafy salad or on top of oatmeal. What I like about this recipe is that everything is done on the stove-top, no oven required. Now about those radishes…

Salted Maple Crunch Yogurt Bowl
Recipes adapted from Bon Appetit via Sara Britton of My New Roots

Salted Maple Crunch
  • 1/4 cup raw shelled pumpkin seeds (pepitas)
  • 1/4 cup raw shelled sunflower seeds
  • 2 tablespoons sesame seeds
  • 1 tablespoon fennel seed
  • 2 tablespoon pure maple syrup
  • 2 tablespoons chia seeds
  • Kosher salt
For the yogurt bowl:
  • Good quality plain Greek yogurt (I like Fage or Olympus)
  • Fresh fruit (I used berries, but pineapple, mango or stone fruit in the summer would be great)
  • Honey or pure maple syrup, for drizzling


For salted maple crunch:

  1. Line a baking sheet with parchment paper. Set aside.
  2. In a dry medium skillet, toast pumpkin and sunflower seeds over medium heat, tossing frequently, until golden brown, about 2 minutes. Add sesame and fennel seeds and toss to toast, a few minutes longer.
  3. Add maple syrup (it will sizzle) and stir and toss until clumps appear, about a minute. Remove from the heat and sprinkle in chia seeds, stirring to coat. Season with salt. Transfer to the parchment-lined baking sheet and allow to cool.

For yogurt bowl:

You know the drill – spoon a big dollop of yogurt in a bowl, sprinkle with fruit, maple crunch and a drizzle of honey.