Coconut-Pomegranate Yogurt Bowl with Apple and Granola Recipe

Coconut-Pomegranate Yogurt Bowl with Apple and Granola | Plantsy Vegan Recipes

This December yogurt bowl is a simple breakfast or snack with coconut yogurt, pomegranate seeds, apple slices, granola, nuts, and pumpkin seeds. It is quick to assemble, colorful enough for the season, and easy to adjust with whatever fruit and crunch you have on hand.

Yield: 2 servings | Time: 10 minutes

Ingredients

For the Yogurt Bowls

• 2 cups (480 g) plain or vanilla coconut yogurt

• ½ cup (85 g) pomegranate seeds

• 1 small apple, about 6 oz. (170 g), thinly sliced

• ½ cup (60 g) granola

• ¼ cup (30 g) chopped almonds, cashews, or mixed nuts

• 2 tbsp. (18 g) pumpkin seeds

• 1 to 2 tsp. maple syrup, optional

• ¼ tsp. ground cinnamon, optional

For Serving

• Extra pomegranate seeds

• Extra apple slices

• Extra granola

• Extra pumpkin seeds

Directions

1. Spoon the coconut yogurt into 2 shallow bowls.

2. Arrange the pomegranate seeds, apple slices, granola, chopped nuts, and pumpkin seeds over the yogurt.

3. Drizzle with maple syrup, if using, and add a light sprinkle of cinnamon if desired.

4. Serve with extra pomegranate seeds, apple slices, granola, and pumpkin seeds.

Make It Yours

Keep the coconut yogurt base and adjust the toppings with the fruit and pantry items you have.

• Use pears, orange segments, grapefruit, kiwi, or sliced banana in place of the apple.

• Swap the pomegranate seeds for dried cranberries, chopped dates, or a small spoonful of berry compote.

• Use walnuts, pecans, pistachios, or sliced almonds for the nuts, and choose a granola that matches the flavor you want: cinnamon, almond, chocolate, or cranberry-orange all work well here.

• For more staying power, add a spoonful of almond butter or a few tablespoons of rolled oats before serving.