Walking Through Lavender Fields
Vegan Breakfast Banana Split Berry Soy Yogurt Bowl 1
Breakfast Snacks

Breakfast Banana Split or Berry Yogurt Bowl (V, GF Option)

One summer my husband and I were on a road trip in France where we discovered this healthy and delicious snack. 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 yogurt and peanut butter. When we later on stopped by 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 to a decent meal on our trips.

When you’re at home you can make the presentation of this meal a bit more fun. If you add banana to the mix, you can create a breakfast banana split that has soy yogurt 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 yogurt you can use some other vegan yogurt. I sometimes like to use vegan greek yogurt (Sojade is the brand that’s available to me) that is more thick and has a bit more protein. You can also use some other nut or seed butter for the topping. I love peanut butter (especially Richer Roast peanut butter from Meridian) and Biscoff spread but hazelnut, almond and sunflower seed butter are great too.

More delicious recipes with berries:

Vegan Breakfast Banana Split Berry Soy Yogurt Bowl 1

Breakfast Banana Split or Berry Yogurt Bowl (V, GF Option)

This breakfast bowl is made with soy yogurt, lots of berries and Biscoff spread or nut butter of choice. Add banana and transform berry yogurt bowl into fun breakfast banana split.
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Prep Time 5 mins
Cook Time 0 mins
Total Time 5 mins
Course Breakfast, Snack
Servings 1
Calories 510 kcal

Ingredients
  

Breakfast banana split:

  • 1 banana halved length wise
  • 400 g unsweetened soy yogurt or vegan greek yogurt
  • 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 yogurt bowl:

  • 400 g unsweetened soy yogurt or vegan greek yogurt
  • 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 yogurt and scattered berries, then place both halves of the banana on top so that they touch each other with both ends. Finish with some more soy yogurt and berries.
  • Melt Biscoff spread over low heat. Drizzle it (or some other nut / seed butter of choice) over breakfast banana split.

Berry yogurt bowl:

  • For the berry bowl leave out the banana, put soy yogurt in a bowl, add berries and sliced fig, then drizzle with nut / seed butter of choice.

Notes

*When choosing peanut butter for the topping I like to use Meridian Richer Roast peanut butter.
*I got the inspiration for the breakfast banana split from Clean Food Crush.

Nutrition

Serving: 1banana splitCalories: 510kcalCarbohydrates: 64gProtein: 23gFat: 17gSaturated Fat: 3gSodium: 206mgFiber: 12gSugar: 35g
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