Growing up with a naturopath as a mother we never ate the typical milk and cereal for breakfast. Instead, it was fruit and yoghurt topped with muesli! It’s quick to prepare, features beautiful in season fruits and gut-friendly natural yoghurt with that all-important crunchy topping.
So when I’m craving something fresh for breakfast (or even dessert), this is still my go-to! You can use whatever fruit you like that is in-season, top with fresh or frozen berries, grate an apple and mix it through your yoghurt or layer it into a glass parfait style!
This recipe uses coconut yoghurt but you can also use Greek yoghurt, sheep or goat’s milk yoghurt – whatever is right for you and your diet or intolerances. Just make sure whichever yoghurt you choose it is natural and does not contain any added sugar. You want all the benefits of those gut-friendly probiotics without the added sugar usually found in most flavoured yoghurts.
These days I try to eat grains as little as possible so instead of muesli I use shredded, flaked or desiccated coconut and then top it with my favourite crunchy nuts, seeds, chocolatey cacao nibs and a dash of cinnamon (because I freaking love cinnamon and it is also great for your metabolism). You could add nut butters, chia jam or even a drizzle of raw honey if you wanted to make this that bit more decadent!
Start by removing the skin / rind and chopping your rockmelon and mango. Arrange the pieces at the side of your bowl. Wash, dry and place your blueberries to the side of the rockmelon and mango.
Remember, a big part of food satisfaction is its visual appeal, not just taste. We truly eat with our eyes so spend some time making your bowl look beautiful – believe me, it will taste better 🙂
Put your shredded coconut on the opposite side of the bowl to your fruit and then spoon the yoghurt into the middle of the bowl.
Roughly chop the roast almonds and sprinkle your almonds and raw cacao nibs over the top of the rest of the ingredients. Finish with a pinch of ground cinnamon and enjoy!
To make this meal prep friendly, simply cut your fruit in the morning and add the yoghurt on top in a tupperware container. Put your dry “muesli” ingredients (coconut, nuts, seeds, nibs) into another small container and when you are ready to eat, pour it over the top of your fruit and yoghurt.
Fruit and Yoghurt Breakfast Bliss Bowl
- 1 cup diced rockmelon
- 1 cup diced mango
- ½ cup blueberries
- 100 g natural coconut or Greek yoghurt
- ½ cup shredded coconut
- 1 tablespoon raw cacao nibs
- 1 tablespoon roast almonds
- A pinch of ground cinnamon
- Start by removing the skin / rind and chopping your rockmelon and mango. Arrange the pieces at the side of your bowl.
- Wash, dry and place your blueberries to the side of the rockmelon and mango.
- Put your shredded coconut on the opposite side of the bowl to your fruit and then spoon the yoghurt into the middle of the bowl.
- Roughly chop the roast almonds and sprinkle your almonds and raw cacao nibs over the top of the rest of the ingredients.
- Finish with a pinch of ground cinnamon.
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