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Breakfast recipe

Peach Raspberry Coconut Breakfast Cups with Sunflower Seeds

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Quick vegan breakfast cups with peaches, raspberries, coconut yoghurt, chia seeds, sunflower seeds, lemon, and maple.

Start planningStart cookingIngredients
10 min330 kcal4 base servingsBreakfastQuickFamily FriendlyVegan
ContainsMilk
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Recipe and nutrition estimates

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Focus ingredients: peach, raspberries, coconut yoghurt, sunflower seeds

Dietary fit: Vegetarian, Vegan, Gluten-free, Dairy-free, Lower Sugar

Serving tip: Pack the cups in lidded pots and add the sunflower seeds just before eating for crunch.

Peach Raspberry Coconut Breakfast Cups with Sunflower Seeds plated and ready to serve.

Image: Shop Sorted generated asset

Ingredients

What you need

  • 4 peach
  • 300g raspberries
  • 500g coconut yoghurt
  • 35g chia seeds
  • 40g sunflower seeds
  • 1 lemon
  • 1 tbsp maple syrup

You'll also need

knife, chopping board, mixing bowl, fork, serving cups

Method

Step by step

Up to 8 clear steps
  1. Peach Raspberry Coconut Breakfast Cups with Sunflower Seeds cooking step 1: Prepare the fruit.
    Step 1

    Prepare the fruit

    Stone and dice the peaches for 2 minutes, zest half the lemon, and lightly crush half the raspberries with a fork so they become juicy.

    4 min
  2. Peach Raspberry Coconut Breakfast Cups with Sunflower Seeds cooking step 2: Flavour the yoghurt.
    Step 2

    Flavour the yoghurt

    Stir the coconut yoghurt with the maple syrup, lemon zest, and chia seeds until the seeds are evenly mixed through.

    2 min
  3. Peach Raspberry Coconut Breakfast Cups with Sunflower Seeds cooking step 3: Layer the cups.
    Step 3

    Layer the cups

    Spoon the yoghurt into four cups or bowls, then layer in the diced peaches and crushed raspberries.

    2 min
  4. Peach Raspberry Coconut Breakfast Cups with Sunflower Seeds cooking step 4: Finish with seeds.
    Step 4

    Finish with seeds

    Scatter over the sunflower seeds and the remaining raspberries, then squeeze over a little lemon juice just before serving.

    2 min

    Keep the seeds separate until serving if packing the cups ahead.