This vegan Hibiscus Coconut Yogurt Bowl is the perfect quick morning meal! Not only does this gluten-free and refined sugar-free breakfast bowl take just a few minutes to prepare, but it's also healthy and delicious.
The chia seed and yogurt mixture needs to rest for 20 minutes before you add the toppings. Once it rests, you can garnish with fresh fruit and nuts of your choice for an amazing breakfast!
This yogurt bowl is perfect if you're looking for something different from the usual overnight oats breakfast. It has all of the same benefits: easy to make with minimal prep so that it's a quick and hassle-free way to get some good food in your stomach first thing in the morning.
I wanted to try something a little different from my usual overnight oats for breakfast, which I had been enjoying for quite some time. I still wanted something that was quick and easy to prepare with minimal prep, yet was nutritious, satisfying, and filling.
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The berries we have been getting all winter have been delicious, plump, and full of flavor. We've been getting fantastic organic blueberries, raspberries, and pomegranates, so I put together this hibiscus coconut yogurt bowl for a healthy and quick plant-based breakfast.
🥣 Ingredients
Here are the ingredients you'll need to make this plant-based yogurt bowl:
- Coconut milk yogurt alternative - plain or flavored
- Chia seeds - light or dark
- Pure hibiscus flower powder
- Cocoa crunch superfood cereal
- Raspberries
- Blueberries
- Pomegranate arils
- Large coconut flakes and dried mulberries - For additional texture and flavor, I added organic large coconut flakes and organic sun-dried white mulberries. Mulberries are a naturally sweet and nutrient-dense alternative to raisins. They can be added to cereals, granola, salads, or yogurts.
🥄 Step by step instructions
This bowl is easy to put together! To make this beautiful breakfast bowl, you will mix a small package of coconut yogurt alternative, chia seeds and pure hibiscus flower powder in a bowl.
Let this mixture rest for 20 minutes so the chia seeds can hydrate.
Rinse the berries in the meantime.
After 20 minutes, top the yogurt mixture with the cereal, fresh raspberries, blueberries, pomegranate arils, coconut flakes, and dried mulberries.
♻️ Variations & Substitutions
You can use whatever cereal you have on
If you don't have mulberries, you can use raisins or whatever you have on hand.
Citrus is an excellent alternative to berries over the winter. Blood oranges, oranges, mandarins, and pink grapefruit would be lovely.
I hope you enjoy this bright and colorful breakfast bowl!
Related recipes
If you have lots of berries, try this gluten-free and refined sugar-free Vegan Blueberry Cobbler.
If you make this Hibiscus Coconut Yogurt Bowl, let me know what you think by ★ star rating it and leaving a comment below. You can follow me on Instagram and share your creation with me. Just tag me @resplendentkitchen and hashtag #resplendentkitchen.
📖 Recipe
Hibiscus Coconut Yogurt Bowl
Ingredients
- 5 ounces coconut milk yogurt alternative
- 1 tbsp chia seeds
- 1 tsp pure hibiscus flower powder
- ¼ cup cocoa crunch superfood cereal
- ½ cup raspberries
- ½ cup blueberries
- 2 tablespoons pomegranate arils
- 1 tbsp large coconut flakes
- 1 tbsp dried mulberries
Instructions
- Mix coconut yogurt, chia seeds, and pure hibiscus flower powder in a bowl.
- Let this mixture rest for 20 minutes so the chia seeds can hydrate. Rinse the berries.
- Top the yogurt mixture with the cereal, raspberries, blueberries, pomegranate arils, coconut flakes, and dried mulberries.
Notes
Use whichever fruit is in season. Try berries in the summer and a variety of citrus in the winter.
Nutrition
Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.
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