Creamy Coconut Yogurt Bowl with Toasted Pecans & Cinnamon
A quick, dairy-free breakfast bowl that’s naturally vegan and gluten-free
KEY INFO
- Prep Time: 5 minutes
- Cook Time: None (2-3 minutes if toasting nuts)
- Total Time: 5-8 minutes
- Servings: 1
- Difficulty: Easy
- Dietary: Vegan, Dairy-Free, Gluten-Free
EQUIPMENT NEEDED
- Medium mixing bowl
- Measuring spoons
- Small skillet (if toasting nuts)
- Alternative: Use pre-toasted nuts to skip the skillet
INGREDIENTS
- 1 cup coconut yogurt (240ml)
- ¼ cup pecans, roughly chopped (30g)
- ½ tsp ground cinnamon (2.5g)
- 1 tbsp maple syrup or honey (15ml) [optional]
- Pinch of sea salt
- 2 tbsp coconut flakes (10g) [optional]
METHOD
- Optional Toasting Step: Heat a dry skillet over medium heat. Toast pecans for 2-3 minutes until fragrant and golden. Watch carefully to prevent burning. Set aside to cool.
- Pour coconut yogurt into your serving bowl.
- Sprinkle the cooled pecans evenly over the yogurt.
- Dust with cinnamon.
- Drizzle with maple syrup or honey if using.
- Add a tiny pinch of salt to enhance flavors.
- Top with coconut flakes if desired.
CRUCIAL TIPS
- Don’t skip the salt – it makes the flavors pop
- Use room temperature maple syrup for better mixing
- Toast nuts until you can smell them – but watch like a hawk
- Stir just before eating for best texture
STORAGE & VARIATIONS
Storage:
- Best eaten immediately
- Toasted nuts can be stored in an airtight container for 2 weeks
Common Mistakes:
- Over-toasting the nuts (they’ll turn bitter)
- Using too much sweetener
- Not letting toasted nuts cool completely
Variations:
- Berry Blast: Add fresh berries
- Tropical: Add mango and passion fruit
- Spiced: Include cardamom and nutmeg
- Protein Boost: Add hemp seeds or chia seeds
Pro Tip: For meal prep, store toppings separately from yogurt and assemble just before eating.
This recipe scales easily – simply multiply ingredients by number of servings needed. Keep extra toppings in separate containers to maintain crunch.
