This vegan Hibiscus Coconut Yogurt Bowl is the perfect quick morning meal! This gluten-free and refined sugar-free breakfast bowl takes just a few minutes to prepare, but it's also healthy and delicious.
I wanted to try something different from my usual overnight oats for breakfast, which I had enjoyed for quite some time. However, I still wanted something quick and easy to prepare with minimal prep yet was nutritious, satisfying and filling.
The berries we have been getting all winter have been delicious, plump, and full of flavor. We've been getting great organic blueberries, raspberries, and pomegranates, so I put together this hibiscus coconut yogurt bowl for a healthy and quick plant-based breakfast.
For a quick hot breakfast in a bowl, try this Vegan Cream of Wheat.
If you have lots of berries, try this gluten-free and refined sugar-free Vegan Blueberry Cobbler.
Why you need to try this Coconut Yogurt Bowl
This coconut yogurt bowl is perfect if you want something different from the usual overnight oats breakfast. However, 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.
You can top this healthy coconut yogurt bowl with granola or cereal and fresh berries for a delicious treat that packs a lot of nutrients into one bowl!
The chia seed and yogurt mixture needs to rest for 20 minutes before you add the toppings. Once it rests, you can garnish it with fresh fruit and nuts for a fantastic breakfast!
Here are the ingredients you'll need to make this coconut yogurt bowl:
- Coconut milk yogurt alternative or a coconut yogurt probiotic such as Cocoyo - plain or flavored
- Chia seeds - light or dark
- Pure hibiscus flower powder
- Cocoa crunch superfood cereal
- Fresh raspberries
- Fresh blueberries
- Pomegranate arils
- Large coconut flakes - for texture and flavor
- Dried mulberries - for additional texture and flavor, I added 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.
How to make this Vegan Hibiscus Coconut Yogurt Bowl Recipe
This bowl is easy to put together, even if it is your first time! 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 granola or cereal of your choice, and fresh raspberries, blueberries, pomegranate arils, coconut flakes, and dried mulberries.
Berries: Citrus is an excellent alternative to berries over the winter. Blood oranges, oranges, mandarins, and pink grapefruit would be lovely.
Chia seeds: try flaxseed meal instead.
Coconut milk yogurt alternative or a coconut yogurt probiotic such as Cocoyo - plain or flavored, or vegan Greek-style yogurt
Mulberries: you can use raisins instead.
Additions: try adding cacao nibs, hemp seeds, pumpkin seeds, almond butter or peanut butter
Cereal: you can also use muesli or homemade granola.
Coconut flakes: try shredded coconut instead.
Sweetener: add maple syrup if you like your coconut yogurt bowl a bit on the sweet side! Add more fruit such as fresh cherries. Or change up the fruit profile by adding chopped pineapple, papaya, and mango and make a tropical yogurt bowl!
As I mentioned above, let this mixture rest for 20 minutes so the chia seeds can hydrate.
More easy breakfasts
I hope you enjoy this recipe as much as we did! If you make this recipe, please take a moment to ★★★★★ star rate it and leave a comment below. Follow me on Instagram and Facebook, and share your creation with me! Tag me @resplendentkitchen and hashtag #resplendentkitchenrecipes.
Vegan Hibiscus Coconut Yogurt Bowl Recipe Gluten Free
- Mix coconut milk yogurt alternative, chia seeds, and pure hibiscus flower powder in a bowl.5 ounces coconut milk yogurt alternative, 1 tablespoon chia seeds, 1 teaspoon pure hibiscus flower powder
- Let this mixture rest for 20 minutes so the chia seeds can hydrate. Rinse the berries.
- Top the yogurt mixture with the cocoa crunch superfood cereal, raspberries, blueberries, pomegranate arils, coconut flakes, and dried mulberries.¼ cup cocoa crunch superfood cereal, ½ cup raspberries, ½ cup blueberries, 2 tablespoons pomegranate arils, 1 tablespoon large coconut flakes, 1 tablespoon dried mulberries
- You can customize this bowl in any way you wish, depending on what cereal or granola you have on hand.
- Use whichever fruit is in season. Try berries or cherries in the summer and a variety of citrus in the winter.
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.