Funny thing about going vegan is that it has actually increased the diversity of the foods I eat. Case in point, yogurt. I was never a yogurt eater before going vegan. However, as I explored the faux-dairy isle at my local grocery store, I became curious about the coconut yogurt that came in several fun flavors. After much deliberation I finally chose… wait for it…. Plain Unsweetened. Hehe. Tough decision I tell you.
This little purchase has got me hooked on my new favorite breakfast, which I have enthusiastically called the Bright and Beautiful Vegan Yogurt Bowl. Because just look at it! So darn pretty. When I’m feeling foggy and sluggish in the morning, all the gorgeous colors of this dish cheer and wake me right up.
On a side note, not all my adventures in vegan ‘dairy’ products have been as positive. Today I tried a truly horrid mozzarella that tasted like old socks. Gross! Sadly it was one of the components of my first Mac N’ Cheese attempt, and I blame it in part for my macaroni being yucky. I’m no quitter though, and I shall deliver a great vegan Mac N’ Cheese recipe in the near future! But for now, I give you this delicious, fresh, and fruity creation!
(Serves 2) Prep time: 5 minutes
- 1 1/2 cups vegan yogurt (I like Plain Unsweetened Coconut Yogurt)
- 1 tbsp chia seeds
- 1/4 cup oats
- 1/2 cup granola
- 5-6 strawberries, sliced
- 1 small honey mango, diced (the little yellow kind)
- 2-4 mint leaves, torn up
- 1 tbsp maple syrup
- Combine the yogurt, chia seeds, and oats and refrigerate overnight.
- Divide the yogurt between two bowls. Top with the remaining ingredients. Enjoy!
**If you forgot to soak this overnight, just stir the yogurt and chia seeds together, omitting the oats. Top with everything else and eat right away!