Ginger Cardamom Raspberry Jam with Yogurt and Toasted Hazelnuts

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The tried-and-tested yogurt, fruit and nuts breakfast gets an update with this easy ginger cardamom raspberry jam and fragrant, toasted hazelnuts. Happy morning!

ginger cardamom raspberry jam with yogurt and toasted hazelnuts

What I love about this breakfast is that all three components can be made ahead of time so unless you’re in the mood, you don’t have to put in any effort in the morning (something that certainly appeals to me).

I’ve already used the jam in several recipes here (namely the baked brie and these Linzer cookies) and it’s so versatile that I’m sure this is not the last time you see it. Instead of sugar I used agave syrup this time just because I really like it, I find it much less harsh than white sugar.

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ginger cardamom raspberry jam with yogurt and toasted hazelnuts
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Ginger Cardamom Raspberry Jam with Yogurt and Toasted Hazelnuts

Ginger cardamom raspberry jam with yogurt and toasted hazelnuts make a quick, easy and delicious breakfast and all components can be made ahead of time!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Keyword: cardamom, ginger
Servings: 4
Calories: 170kcal
Author: Nicole Branan | The Spice Train

Ingredients:

  • 1/4 cup whole hazelnuts
  • 6 ounces frozen raspberries
  • 3 tablespoons agave syrup
  • 1/2 teaspoon corn starch
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 2 cups plain yogurt

Instructions:

  • Heat the oven to 350 degrees F.
  • Spread the whole nuts onto a baking sheet and toast in the oven until dark brown (15 to 20 minutes).

While the nuts are in the oven, make the jam:

  • Add frozen raspberries, agave syrup and corn starch to a saucepan and start to cook on medium heat, stirring until everything is combined.
  • Once the raspberries are thawed add the ginger and the cardamom.
  • Cook until the fruit is completely broken down and the jam thickened (about 10 minutes).
  • Let cool.
  • Chop the hazelnuts and serve in jars or bowls along with yogurt and jam.

Nutrition

Calories: 170kcal

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ginger cardamom raspberry jam with yogurt and toasted hazelnuts

24 comments

    • Nicole B. says:

      THANK you, Natasha! That is so nice of you to say and I really appreciate it. I find bright and light a lot more difficult to do than dark…

    • Nicole B. says:

      You got it, Abbe! The weather is driving me nuts too, I hate looking at my poor garden buried under all that snow…

  1. Geysah says:

    I’ve been wondering how to use cardamom my daughter gave me and this sounds perfect! I so enjoy your photography; I’m a food photographer enthusiast and I really like the glamorous styling of your shots. I’m a newcomer to your art and I’m soaking it all in! Thanks for your candid commentary and sharing.

    • Nicole B. says:

      You are so welcome, Geysah! It’s so wonderful to hear that, thank you for leaving me such a nice comment! :)

  2. Angela - Patisserie Makes Perfect says:

    I’m a huge fan of make ahead breakfasts and I always have overnight oats for a weekday breakfast. I just pop them in my bag and eat them at work – I also sweeten them with agave syrup as I love it too!

    This looks great Nicole, really refreshing and tasty.

    • Nicole B. says:

      Thank you, Angela! Agave syrup is amazing, isn’t it? I’ve started to use it in my tea instead of white sugar and I love it.

  3. Bam's Kitchen says:

    Nicole I have also been on a cardamom recipe hunt as my friend just brought me a huge container on her recent travels. I love its aromatic floral and calming properties. Gorgeous shot and would love this for breakfast any day. Loving your new profile photo too. Wishing you a super week!

    • Nicole B. says:

      Thank you so much, Bobbi! Cardamom is one of my favorite spices, it’s so interesting and complex. A super week to you as well! :)

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