Autumn is drawing close and this Tropical Yoghurt Bowl is the perfect breakfast to give you a few more tastes of summer.

Tropical Yoghurt Bowl by @dumbbellsandoats
Tropical Yoghurt Bowl by @dumbbellsandoats

Ingredients (serves 1)

Yoghurt bowl: 

  • 150-200g dairy-free yoghurt
  • 30g vegan vanilla protein powder (optional)
  • ¼ tsp ground cinnamon powder

 

Toppings:

Method:

  1. Whisk together the ingredients for the yoghurt bowl.
  2. Slice the pineapple into long fingers. On a medium heat, place the pineapple diagonally on a griddle pan. Cook until charred lines appear on the flesh. Turn the pineapple over and repeat.
  3. Top the yoghurt with caramelised pineapple, sliced mango, strawberries and blueberries.
  4. Pour the maple syrup over the fruit
    and yoghurt.
  5. Top with flaxseed, cacao nibs and a sprinkle of cinnamon.
Tropical Yoghurt Bowl by @dumbbellsandoats
Tropical Yoghurt Bowl by @dumbbellsandoats

Be inspired!

Milled Flaxseed with Bio Cultures & Vitamin D?