Weekending and Roasted Berries

Sunday, 23 June 2013

This weekend started with 3 ½ hours in an epic traffic jam on the M25 getting home from work on Friday and it’s ending with African beef and peanut stew and Nashville (I know, feel free to judge).  In between there have been walks, shopping, cake baking, music listening and film watching.  There has also been roasted berries on porridge.  Nothing says summer like fresh berries.  Nothing says winter like a hot steaming bowl of porridge.  I thought since our UK summers feel more like winter at the moment the two would go quite nicely together.  This isn’t really about porridge however.  Porridge is merely my chosen vehicle for these luscious summer berries.  They would be perfect on yoghurt, ice cream, pancakes.  The list goes on.

Last summer I roasted strawberries using Heidi Swanson’s recipe from her book Super Natural Everyday.  Inspired by this post on Naturally Ella I decided to try using different berries.  I had raspberries and frozen blueberries which I defrosted prior to roasting.  This is so easy and such a delicious way to make the best of summer fruits. 

Roasted Summer Berries
225g (8oz) summer berries
2 tablespoons maple syrup
1 tablespoon extra virgin olive oil
Preheat oven Gas Mark 4, 180°C, 350°F

Line a rimmed baking tray with parchment paper.  Place your berries in a bowl.  In a separate bowl mix together the maple syrup and extra virgin olive oil.  Pour the mixture over the berries and gently combine until the berries are coated.  Spread the berries out across the baking tray and roast for 20 – 30 minutes until they have begun to caramelise and release their juices.  Remove from the oven and while still warm scrape the berries and their juices in to a small bowl and serve.  


  1. Roast all the berries! I would absolutely do this with oatmeal too. Who needs ice cream? Actually, I bet the roasted berries would freeze perfectly--maybe in cubes for future oaty breakfasts?

    1. Freezing them is a genius idea! Thanks :)