This is a breakfast recipe that I make some variation of on almost a daily basis. For weeks in Vancouver I ate the exact same breakfast every day (Greek yogurt topped with diced apple, blueberries, raspberries, and toasted hemp seeds, almonds and pumpkin seeds), sometimes working it into my day as a snack instead of breakfast. I never seem to get sick of it! I strayed for a little while during my travels, but now it’s back. I like to change it up a slightly, so here is the current, South African version of my favourite breakfast. It’s gluten-free, full of protein and antioxidants, and it tastes great.
My new Fruit & Nut Yogurt Bowl now involves coconut flakes – I have recently discovered them and can’t seem to get enough. So you might notice more coconut showing up in some of my recipes over the next few weeks… Coconut flakes make a great addition to anything with nuts or fruit. Or chocolate. You can buy organic, unsweetened Coconut Flakes in most health food stores. They’re packed with flavour and healthy fats, and they look really pretty too.
Fruit & Nut Yogurt Bowl
1 cup organic (or homemade) Greek yogurt
half an apple, diced
half a banana, diced
¼ cup strawberries, diced
¼ cup of walnuts, almonds & pumpkin seeds, toasted
½ tsp cinnamon
dash of nutmeg
sprinkling of dried coconut flakes
Heat a small pan on medium-high heat and toast the nuts and seeds while you assemble the yogurt bowls, shaking frequently. Take care not to burn. Spoon yogurt into two small bowls and add the diced apples, bananas, strawberries and sprinkle with the cinnamon and nutmeg. When the nuts and seeds start to brown and pop, remove from heat and add to bowls. Top with a sprinkling of coconut flakes.