Gut Friendly Cinnamon-Walnut Baked Plums with Almonds
Baked plums are one of those desserts that feel indulgent but are actually doing something genuinely good for your body. The plums soften in the oven until their natural sugars concentrate and their juices bubble up around the edges, creating a jammy, caramelized base that needs almost no help to taste incredible. A spiced walnut and almond topping ā seasoned with cinnamon, ginger, coconut oil, and a touch of maple syrup ā adds crunch and warmth in every bite. Plums are rich in polyphenols and fiber, walnuts bring omega-3s to the table, and almonds add another layer of gut-supportive nutrition, so the whole dish is quietly working in your favor. Coconut oil and maple syrup keep things refined-sugar-light without sacrificing any of the cozy, dessert-worthy flavor. A final drizzle of honey is optional but absolutely worth it if you want that extra glossy finish. Serve it warm straight from the baking dish and watch it disappear.
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Learn more āIngredients
4 servings
For the plums
- 4 ripe but firm plums, halved and pitted
- 1 tbsp coconut oil, melted
- 1 tbsp maple syrup
- Ā½ tsp ground cinnamon
For the topping
- Ā½ cup raw walnuts, roughly chopped
- Ā¼ cup raw almonds, roughly chopped
- 1 tbsp maple syrup
- Ā½ tsp ground cinnamon
- Ā¼ tsp ground ginger
- 1 tbsp coconut oil, melted
- 1 pinch fine sea salt
For serving
- 1ā2 tsp honey, for drizzling (optional)
Instructions
- 1
Preheat the oven to 375Ā°F (190Ā°C). Arrange the plum halves cut-side up in a 9x13-inch baking dish, fitting them snugly so they hold their shape.
- 2
Stir together the 1 tbsp melted coconut oil, 1 tbsp maple syrup, and 1/2 tsp ground cinnamon in a small bowl, then brush or spoon the mixture evenly over the cut faces of the plums.
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