One summer my husband and I were on a road trip in France where we discovered this healthy and delicious snack purely by accident. Every day we had a few hours of driving ahead of us and it was hard to find vegan options in French restaurants. We started buying food mainly from the stores along the road. We bought different fresh berries, soy yoghurt and peanut butter. When we later stopped by the side of the road to munch on our snacks, we discovered how amazing this simple snack can be if you put these ingredients together. Since then this is our go to solution whenever we can’t get a decent meal on our trips. We love eating the berry yoghurt bowl also at home as a nourishing breakfast.
When you’re at home you can make the presentation of the berry yoghurt bowl a bit more fun. If you add banana to the mix, you can create a breakfast banana split that has soy yoghurt in the middle instead of ice cream. Scatter berries on top and finish with a generous drizzle of peanut butter or Biscoff spread.
Instead of soy yoghurt you can use another kind of vegan yoghurt. I sometimes like to use vegan greek yoghurt (Sojade is the brand that’s available to me) which is more thick and has more protein. You can also use some other nut or seed butters for the topping. I love peanut butter (especially Richer Roast peanut butter from Meridian) and Biscoff spread but hazelnut, almond, pecan and sunflower seed butters are great too. Just make sure they’re mixed properly with the oils (they usually separate in store bought nut butters because they stay on the shelf too long) so that they are runny and you can easily drizzle them over the bowl.
Have you made this recipe? Let me know in the comments below. I would love to hear your feedback.
More delicious recipes with berries:
Breakfast Banana Split or Berry Yoghurt Bowl (V, GF Option)
Ingredients
Breakfast banana split:
- 1 banana halved length wise
- 400 g unsweetened soy yoghurt or vegan greek yoghurt
- 50 g blackberries
- 50 g blueberries
- 50 g raspberries
- 50 g red currants
- 20 g Biscoff spread or peanut butter can substitute with some other nut or seed butter you enjoy
Berry yoghurt bowl:
- 400 g unsweetened soy yoghurt or vegan greek yoghurt
- 50 g blackberries
- 50 g blueberries
- 50 g raspberries
- 50 g red currants
- 1 fig sliced
- 20 g Biscoff spread or peanut butter can substitute with some other nut or seed butter you enjoy
Instructions
Breakfast banana split:
- Halve the banana lengthwise. Fill the bowl with soy yoghurt and scattered berries. Mix together. Place both halves of the banana on top so that they touch each other with both ends. Finish with some more soy yoghurt and berries.
- Melt Biscoff spread over low heat. Drizzle it (or nut / seed butter of choice) over breakfast banana split.
Berry yoghurt bowl:
- Put soy yoghurt in a bowl. Add berries and sliced fig. Mix together.
- Drizzle melted Biscoff spread or nut / seed butter of choice on top of berry yoghurt bowl.
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