Creamy full-fat yogurt, juicy blood orange segments and soft dates get extra crunch from briefly toasted almonds. With a pinch of cardamom, this refreshing breakfast is ready in just a few minutes.
This yogurt bowl is all about a simple contrast: fresh, juicy blood orange against creamy yogurt and soft dates. Blood oranges are mainly available during the winter months; the color and intensity of their flesh vary by variety and batch. Choose firm fruits that feel heavy for their size. Cut away the peel generously, including the white pith, and slice the segments from between the membranes over a bowl. This catches the juice, so it ends up in the yogurt with the segments rather than on the cutting board.
Thick, full-fat yogurt keeps the toppings in place and gives the bowl a creamy base. Greek yogurt works too, but it is often thicker and richer in flavor; if you prefer a less thick consistency, stir in a tablespoon of milk or water. Regular yogurt works as well, though the whole thing will be a little looser. Unsweetened yogurt is handy here: the dates already add gentle sweetness, while the citrus keeps the bowl fresh. Medjool dates are fleshy and easy to slice into strips; if using smaller, firmer dates, add an extra one if you like.
Toast the almonds briefly in a dry skillet over medium heat, shaking the pan regularly. The heat brings out a deeper, nutty aroma and keeps them crunchy against the cool yogurt. Stay nearby: chopped nuts brown quickly, especially around the edge of the pan. Let them cool briefly after toasting before adding them. Cardamom adds a light, floral spiciness that works well with citrus and dates. Use ground cardamom sparingly; a small pinch is enough so it doesn’t overpower the other flavors.
Divide the yogurt between two bowls and add the orange segments with the reserved juice. Add the date strips and almonds just before eating so the nuts stay crunchy. The bowl makes a quick breakfast on its own, but it also goes well with bread or a boiled egg if you’d like a more substantial breakfast. Out of season, you can replace blood orange with regular orange or mandarin; the flavor will be less pronounced, but the fresh citrus notes will remain. Cover and refrigerate any leftovers, and add the almonds just before serving.
Toast the almonds in a dry skillet over medium heat for 2–3 minutes. Shake the pan regularly and remove the almonds as soon as they are lightly golden and fragrant. Leave to cool.
Peel the blood oranges with a sharp knife, removing the white pith as well, and slice the segments from between the membranes over a bowl. Catch the juice. Cut the dates into thin strips.
Divide the yogurt between two bowls. Spoon the orange segments and reserved juice on top, then scatter over the date strips.
Sprinkle with the toasted almonds and a pinch of cardamom. Serve immediately.
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