This nutrient-dense vegan yogurt bowl is one of those breakfasts that looks elaborate but is actually simple to assemble. It starts with creamy almond milk yogurt and gets loaded with fresh berries, banana, seeds, nuts, coconut, and cacao nibs.
I love the combination because every bite is a little different. Some are creamy and sweet, some are tart from the berries, and others have the crunch of almonds, pecans, or cacao nibs. It tastes like a breakfast version of dessert without requiring any cooking.
Why You’ll Love This Vegan Yogurt Bowl
- Ready in about 10 minutes: Slice the fruit, add the toppings, and eat.
- Easy to customize: Swap the fruit, yogurt, nuts, or seeds based on what you have.
- Full of different textures: Creamy yogurt, juicy berries, crunchy nuts, and chewy coconut keep it interesting.
- Naturally plant-based: The entire bowl is vegan and dairy-free.
- Works beyond breakfast: It also makes an easy snack when you want something cold and filling.
Choosing the Yogurt
I use plain unsweetened almond milk yogurt, usually Kite Hill, and sweeten it myself with vanilla extract and a few drops of liquid stevia.
Starting with plain yogurt gives you control over the sweetness. If stevia isn’t your thing, use maple syrup, agave, date syrup, or another sweetener you like.
Any plain plant-based yogurt can work, including almond, soy, oat, coconut, or cashew yogurt. The texture and protein content vary considerably between brands, so check the label if either of those is important to you.
Vegan Yogurt Bowl Toppings
Fresh fruit
This bowl uses strawberries, banana, blackberries, and raspberries. The mixture adds sweetness, tartness, and plenty of color.
Blueberries, mango, kiwi, peaches, pineapple, or sliced apple would also be good. Use whatever fruit is fresh, in season, or already in your refrigerator.
Flaxseed, hemp hearts, and chia seeds
Ground flaxseed, hemp hearts, and chia seeds are easy additions to yogurt bowls, smoothies, and oatmeal. They add mild nutty flavor and help make a simple bowl feel more substantial.
I use ground flaxseed rather than whole flaxseed because it blends into the yogurt more easily. Store ground flaxseed in the refrigerator or freezer to help keep it fresh.
Almonds, pecans, and coconut
Slivered almonds and chopped pecans provide crunch, while unsweetened coconut flakes add a slightly chewy texture.
You do not need to use both kinds of nuts. Walnuts, pistachios, cashews, pumpkin seeds, or sunflower seeds would all work.
Cacao nibs
Cacao nibs are small pieces of cacao bean with a crunchy texture and an intense, unsweetened chocolate flavor. They are much less sweet than chocolate chips, so a small amount goes a long way.
If you prefer something sweeter, substitute chopped vegan dark chocolate.
How to Make This Vegan Yogurt Bowl
Spoon the plant-based yogurt into a bowl and stir in the vanilla and sweetener.
Slice the strawberries and banana, then arrange them over the yogurt with the blackberries and raspberries.
Finish the bowl with ground flaxseed, hemp hearts, chia seeds, almonds, pecans, coconut, and cacao nibs.
Serve it immediately while the fruit is fresh and the toppings are still crunchy.
Substitutions and Variations
Think of this recipe as a starting point rather than a strict formula.
For a nut-free version, omit the almonds and pecans. Add more hemp hearts, chia seeds, pumpkin seeds, sunflower seeds, or nut-free granola.
For extra sweetness, add maple syrup, agave, date syrup, or fruit preserves. For a different flavor, stir cinnamon, cacao powder, lemon zest, or almond extract into the yogurt.
You can also add granola, nut butter, protein powder, or toasted coconut. If you add protein powder, start with a small amount and add plant-based milk as needed so the yogurt doesn’t become too thick.
Can You Prepare It Ahead?
You can portion the yogurt and mix in the vanilla and sweetener the night before. Store it covered in the refrigerator.
For the best texture, keep the nuts, seeds, coconut, and cacao nibs separate until you are ready to eat. Bananas should also be sliced shortly before serving because they brown quickly.
The remaining berries can be washed and prepared ahead as long as they are dried well before storage.
More Easy Vegan Breakfasts
For another fruit-and-yogurt option, try my Protein-Packed Vegan Yogurt Bowl.
If you prefer a warm breakfast, make this Loaded Vegan Oatmeal Bowl with Peanut Butter and Trail Mix.
For something savory, try my High-Protein Tofu Toast.
Frequently Asked Questions
Can I use frozen berries?
Yes, but thaw them first and drain any excess liquid. Frozen berries will be softer and may tint the yogurt.
Does the flaxseed need to be ground?
Ground flaxseed mixes into yogurt more easily than whole flaxseed. You can buy it already ground or grind whole flaxseed in a small blender or coffee grinder.
Can I use sweetened yogurt?
Yes. If you use flavored or sweetened yogurt, taste it before adding stevia, maple syrup, or another sweetener.
Is this yogurt bowl high in protein?
That depends primarily on the yogurt you choose and the quantity of nuts and seeds you add. Check the yogurt’s nutrition label if you want to calculate the bowl’s protein more precisely.
Can I make this bowl nut-free?
Yes. Leave out the almonds and pecans and replace them with pumpkin seeds, sunflower seeds, additional hemp hearts, or nut-free granola.
Nutrient-Dense Vegan Yogurt Bowl with Berries, Seeds and Superfoods
Ingredients
For the Base:
- 1 cup plain unsweetened vegan yogurt Kite Hill almond milk yogurt recommended
- ½ tsp vanilla extract
- 3 to 5 drops liquid stevia or sweetener of choice, to taste
For the Toppings:
- ¼ cup strawberries sliced
- ½ medium banana sliced
- 2 tbsp blackberries
- 2 tbsp raspberries
- 1 tbsp ground flaxseed
- 1 tbsp hemp hearts
- 1 tsp chia seeds
- 1 tbsp slivered almonds
- 1 tbsp pecans chopped
- 1 tbsp unsweetened coconut flakes
- 1 tsp cacao nibs
Instructions
- Scoop the yogurt into a serving bowl. Stir in the vanilla extract and stevia until evenly blended and sweetened to your taste.
- Slice the strawberries and banana. Arrange the strawberries, banana, blackberries, and raspberries on top of the yogurt.
- Sprinkle the ground flaxseed, hemp hearts, and chia seeds over the fruit. Top with slivered almonds, pecans, coconut flakes, and cacao nibs.
- Serve immediately and enjoy cold.
Notes
- Ground flaxseed blends into yogurt more easily than whole flaxseed.
- Store ground flaxseed in the refrigerator or freezer to help keep it fresh.
- Swap the fruit based on what is fresh or in season.
- For meal prep, keep crunchy toppings separate until serving.
