Roasted Cherries Yogurt Bowl

Ingredients

• 2 cups fresh cherries, pitted
• ½ cup freshly squeezed orange juice
• ¼ cup brown sugar
• ¼ cup balsamic vinegar
• 1 cup Unsweetened Vanilla Bean Yogurt
• ½ cup roasted cherries
• 1 tbsp shaved chocolate or cacao nibs
• 1 tbsp coconut flakes
• 1 tbsp roasted pistachio

Prep

• Preheat the oven to 400 degrees. In a bowl, combine the pitted cherries, sugar, and orange juice. Let sit for 10 minutes. Transfer to a roasting pan and roast for 10 minutes. Stir and roast for another 8-10 minutes. Let cool.
• While the cherries are roasting, pour the balsamic vinegar in a small pan and cook over medium heat for 10 minutes, or until the vinegar evaporates more than half its liquid. Stir often. Remove from the heat and set aside. The balsamic vinegar will thicken even more as it cools.
• Add 1 cup of yogurt into your favorite breakfast bowl. Drizzle ½-1 tbsp of balsamic reduction onto the yogurt. Add the roasted cherries, coconut flakes, shaved chocolate (or cacao), and roasted pistachios.
• Store the leftover roasted cherries in an airtight container in the refrigerator for up to one week.