Raspberry Breakfast Bowl

Raspberry Breakfast Bowl

Health Rating
Prep Cook Ready in Servings
10 min 0 min 10 min 4


1/2 small Banana (sliced, topping)
1/3 cup Chia seeds, ground
4 tsp Coconut flakes (topping)
1 cup Coconut milk (or use light coconut milk)
1/4 cup Flaxseed meal (ground)
1 1/2 cup Frozen mango (or frozen peaches)
1 1/2 cup Frozen raspberries
4 tbsp Granola (topping)
1/4 cup Honey
1/8 tsp Salt (pinch)
1 cup Water


Soften the frozen fruit in the microwave or by leaving it out on the counter for a little while.
Blend the peaches with the water. Blend the raspberries with the coconut milk.
Combine the two fruit purée mixtures and stir in the chia seeds, flax, honey, and salt. Let stand for 10 minutes to thicken.

Serve with toppings of your choice. Store leftovers in the fridge for up to three days - add water to leftovers to rehydrate (the chia seeds will soak up a lot of the moisture, making them thick).

Nutrition Facts

Per Portion

Calories 523
Calories from fat 205
Calories from saturated fat 120
Total Fat 22.8 g
Saturated Fat 13.3 g
Trans Fat 0 g
Polyunsaturated Fat 6.3 g
Monounsaturated Fat 1.8 g
Cholesterol 0 mg
Sodium 99 mg
Potassium 518 mg
Total Carbohydrate 73 g
Dietary Fiber 14.1 g
Sugars 53 g
Protein 6.9 g

Dietary servings

Per Portion

Fruit 2.3
Meat Alternative 0.7

Energy sources

Recipe from:
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