Coconut Yoghurt Breakfast Bowl

Cold yoghurt bowl, faster than overnight oats, more interesting than yoghurt and fruit — DASH-friendly, serves 1, 5 minutes

Ingredients

Fresh

• 150g 0% fat Greek yoghurt
• 1 banana, sliced
• Small handful raspberries and/or blackberries
• 1 tsp pomegranate seeds (optional but worth it)

Storecupboard

• 50ml tinned coconut milk (the thick top of the can if separated)
• 1 tsp honey
• ¼ tsp vanilla essence
• Pinch of cinnamon
• 30g organic granola
• 3 walnut halves, freshly crushed
• 1 tsp chia seeds (optional, for fibre boost)

Method

1. Stir together the Greek yoghurt, coconut milk, honey, vanilla essence, and cinnamon in a bowl until smooth.
2. Optional: toast the granola in a dry pan over medium heat for 2-3 minutes until fragrant. Skip on weekdays.
3. Either layer the bowl (yoghurt on bottom, banana, berries, granola, walnuts on top) or scatter everything attractively.
4. Sprinkle pomegranate seeds across the top. Add chia seeds if using.

Variations

• Tropical: swap berries for mango or pineapple, top with toasted coconut flakes
• Indulgent: small drizzle of sugar-free butterscotch syrup
• Higher protein: add 10g protein powder stirred into the yoghurt base
• Lower calorie: skip granola and walnuts, add chia and a sprinkle from the breakfast booster mix
• Sunday version: toast the granola, leave walnuts as halves rather than crushed, finish with a tiny pinch of flaky salt

DASH Notes

• Greek yoghurt provides ~15g protein for satiety
• Coconut milk adds healthy fats; calorie-dense so use moderately (50ml is the sweet spot)
• Walnuts are the only common nut with significant omega-3 ALA, with consistent cardiovascular benefit in studies
• Berries provide anthocyanins (modest BP-lowering effect)
• Banana brings potassium, which complements DASH approach

Notes

• The coconut milk is the key upgrade — loosens the yoghurt and adds richness without dairy fat
• Don’t pre-make this — granola goes soft, banana browns. Same-morning only.
• Save leftover coconut milk — keeps 4-5 days in the fridge, or freeze in ice cube trays. One tin makes ~8 bowls.

Breakfast — approximately 490 calories, ~18g protein, ~9g fibre