This is a great breakfast made greater by the fact that you can make it dairy-free by using coconut yoghurt. Though if you do decide to go down this route make sure that you use a coconut yoghurt rather than a coconut flavoured yoghurt – there is a very big difference! I use Coyo yoghurt partly because of the flavour and texture and partly because they are organic, which you know I am all about!
This will take you a little more time than my normal breakfast, though you can bake the fruit the night before while you’re preping your dinner so you don’t really have any excuses.
I tend to chop all the fruit and chuck it in the oven right at the beginning of my morning food prep then get on with putting Zoey’s breakfast together and by the time I am done with that the fruit is ready to go. The rest of it takes moments.
- 200g Coconut Yoghurt
- 2 tablespoon mixed seeds
- 1 teaspoon chia seeds
- 1 tablespoon chopped walnuts
- 1 teaspoon reduced blueberries or blueberry jam
- 1 teaspoon maple syrup
- 1 apple quartered
- 1 pear quartered
- 1 nectarine quartered
Put the apple, pear and nectarine in an oven proof dish and bake at 150˚C for 20/25 mins – until they are soft.
In a breakfast bowl add the rest of the ingredients and once the fruit has cooked add it to the combination. Style to your desire, get creative and share your pictures with me.
Sit at a table and enjoy. I certainly did!