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Nutrient-dense vegan yogurt bowl topped with fresh strawberries, blueberries, raspberries, banana, pecans, seeds, and coconut flakes in a dark skillet

Nutrient-Dense Vegan Yogurt Bowl with Berries, Seeds and Superfoods

A creamy vegan yogurt bowl with fresh berries, banana, seeds, nuts, coconut, and cacao nibs. A colorful, customizable breakfast ready in about 10 minutes.
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Prep Time 10 minutes
Total Time 10 minutes
Servings 1

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.