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Breakfast recipe

Tropical Pineapple Coconut Breakfast Bowls with Lime Oat Crunch

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Creamy coconut yoghurt layered with juicy pineapple and a crisp maple, pumpkin seed and lime oat crunch.

Start planningStart cookingIngredients
15 min420 kcal4 base servingsBreakfastVeganFamily Friendly
ContainsMilk
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Recipe and nutrition estimates

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Focus ingredients: coconut yoghurt, pineapple chunks, rolled oats, pumpkin seeds

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

Serving tip: Let the toasted oats cool for a minute before adding them so the coconut yoghurt stays thick.

Tropical Pineapple Coconut Breakfast Bowls with Lime Oat Crunch plated and ready to serve.

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Ingredients

What you need

  • 600g coconut yoghurt
  • 500g pineapple chunks
  • 160g rolled oats
  • 60g pumpkin seeds
  • 2 lime
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon

You'll also need

large frying pan, fine grater, mixing bowl, small whisk

Method

Step by step

Up to 8 clear steps
  1. Tropical Pineapple Coconut Breakfast Bowls with Lime Oat Crunch cooking step 1: Prepare the pineapple and lime.
    Step 1

    Prepare the pineapple and lime

    Drain the pineapple chunks well and cut any large pieces into bite-sized chunks. Finely grate the zest of both limes and squeeze 2 tablespoons juice.

    4 min
  2. Tropical Pineapple Coconut Breakfast Bowls with Lime Oat Crunch cooking step 2: Toast the oat crunch.
    Step 2

    Toast the oat crunch

    Put the rolled oats and pumpkin seeds in a dry frying pan over medium heat. Cook for 4 minutes, stirring often, until lightly golden. Add 1 tablespoon maple syrup, the cinnamon and half the lime zest, then stir for 1 to 2 minutes until crisp and clumped in places.

    6 min
  3. Tropical Pineapple Coconut Breakfast Bowls with Lime Oat Crunch cooking step 3: Mix the coconut base.
    Step 3

    Mix the coconut base

    Stir the coconut yoghurt with the vanilla extract, lime juice and 1 tablespoon maple syrup until smooth. Divide between four bowls.

    2 min
  4. Tropical Pineapple Coconut Breakfast Bowls with Lime Oat Crunch cooking step 4: Add the pineapple.
    Step 4

    Add the pineapple

    Divide the pineapple chunks between the four coconut yoghurt bowls, keeping a little of the creamy base visible around the fruit.

    2 min
  5. Tropical Pineapple Coconut Breakfast Bowls with Lime Oat Crunch cooking step 5: Finish with oat crunch.
    Step 5

    Finish with oat crunch

    Scatter the toasted oat and pumpkin seed crunch over the pineapple. Drizzle with the remaining 1 tablespoon maple syrup and scatter with the remaining lime zest just before serving.

    1 min