Breakfast Banana Split or Berry Yoghurt Bowl (V, GF Option)
Although very simple this breakfast bowl is far from boring. It's actually incredibly delicious. Berries are scattered over creamy vegan yoghurt and topped with a generous drizzle of Biscoff spread or nut/seed butter of choice. Add banana and transform the berry yoghurt bowl into a fun breakfast banana split.
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.
Notes
*When choosing peanut butter for the topping I like to use Meridian Richer Roast peanut butter. If Richer Roast peanut butter from Meridian is not available in your area you can make your own deeply roasted peanut butter at home.
*I like vegan greek style yoghurt from Sojade.
*I got the inspiration for the breakfast banana split from Clean Food Crush.
Nutrition
Serving: 1 banana splitCalories: 533kcalCarbohydrates: 70gProtein: 23gFat: 20gSaturated Fat: 3gSodium: 206mgFiber: 12gSugar: 35g
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