Peach Berry Almond Vegan Breakfast Bowl

Plantiful Palate
3 days ago
5 min read

Sometimes for breakfast you just want a bit of variety, something colourful and fresh that lifts your whole morning. This Peach Berry Almond Vegan Breakfast Bowl does just that. Creamy plant based yoghurt forms the base, cool and velvety, ready to be swirled with glossy berry compote, slices of soft banana and juicy peaches that taste like summer even in the colder months. Fresh raspberries add brightness, the almonds bring a satisfying crunch, and everything comes together in a way that feels both vibrant and grounding.

It is the kind of vegan breakfast recipe that makes you slow down for a moment and breathe in the day. A recipe that shows how uplifting vegan breakfast recipes can be, comforting without heaviness and full of flavours that wake up your senses. It fits naturally within wholesome vegan recipes and sits comfortably alongside lacto vegetarian recipes too, the type of bowl you can enjoy repeatedly without ever getting bored.

Recipe:

Serves: 4

Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes

Ingredients:

For the bowl

800 g thick unsweetened vegan yoghurt, such as coconut or oat yoghurt
2 bananas, sliced
200 g peaches, sliced (fresh or canned in juice)
150 g fresh raspberries
60 g whole almonds
2 tbsp flaked almonds
1 tbsp sesame seeds, optional

For the berry compote

200 g mixed berries (fresh or frozen)
2 tbsp maple syrup
1 tsp lemon juice
1 tsp vanilla extract

Method:

In a small saucepan combine mixed berries, maple syrup, lemon juice and vanilla. Set over medium heat and cook for 3 to 5 minutes until the berries soften and release their juices. Lightly mash them with the back of a spoon if you prefer a looser compote. Remove from the heat and allow to cool slightly.
Divide the vegan yoghurt between four bowls, swirling the surface with the back of a spoon so it catches the toppings.
Spoon the warm berry compote over one side of each bowl. Arrange banana slices in a neat line, then tuck the peach slices beside them.
Add raspberries across the top for a fresh juicy burst.
Scatter whole almonds and flaked almonds generously over the fruit. If using sesame seeds, sprinkle them lightly for added texture.
Serve immediately, letting the warmth of the compote mingle with the cool yoghurt.

Love the cooking, hate the cleanup?

If you've ever talked yourself out of trying a new recipe because the thought of scrubbing another blender full of cashew cream made you want to cry, I get it. Plant-based cooking is incredible, but let's be honest, the tahini coated food processor, the nutritional yeast everywhere, the stack of cutting boards, it adds up fast. The Capsule dishwasher has become my secret weapon: a compact, portable countertop unit that needs no plumbing and fits right next to your sink. Fill the tank, load everything from your blender to your biggest pan, press start. 15 minutes later, it's all sterilized and dry.

What makes it a game changer? It fits in nearly every kitchen, uses less water than hand-washing, and honestly, it's removed that voice in your head that says "maybe just get takeout tonight." When the barrier between you and that exciting new recipe is just the cleanup, having this on your counter changes everything. Worth checking out if you're curious.

Why it works for plant-based cooking:

🥘 Handles the sticky stuff - tahini bowls, nut milk blenders, nutritional yeast everywhere
🌱 More sustainable than hand-washing - uses a fraction of the water
⏱️ Quick cycle between recipe steps - need that food processor bowl back? 15 minutes
📦 Compact and portable - sits on your counter, move it anywhere, even take it with you
🧘 Actually enjoy cooking again - the mental load of cleanup disappears

Get yours today!

Additional Tips:

Use a very thick yoghurt for the creamiest result. If your yoghurt is thin, strain it for 30 minutes through a fine sieve to remove excess liquid.
Warm the compote just enough to create contrast between hot and cold. This adds comfort without melting the yoghurt.
Toast the whole almonds lightly in a dry pan for 2 to 3 minutes to enhance their flavour.
Swap peaches for nectarines or mango when in season.
Add a sprinkle of granola if you like a little extra crunch.
Explore more wholesome vegan breakfast recipes at Plantiful Palate.

Alternative Cooking Methods:

No cook version, use store bought fruit compote or jam and assemble straight from the fridge.
Frozen fruit option, thaw frozen peaches or berries in the fridge overnight and use the released juices as a natural syrup.
High protein variation, stir a scoop of vegan protein yoghurt or plant protein powder into the base.
Nut free option, replace almonds with pumpkin seeds or sunflower seeds for crunch.

Allergy information / alternatives:

Gluten free, naturally gluten free as long as toppings used are certified gluten free.
Nut free, replace almonds with seeds and check yoghurt labels.
Soy free, choose coconut or oat yoghurt.

Nutritional Information (per serving):

Calories: 350
Protein: 9 g
Carbohydrates: 48 g
Fat: 14 g
Sugar: 27 g
Salt: 0.2 g

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.

For more flavour rich vegan recipes, nourishing lacto vegetarian recipes, and warming vegan recipes, explore Plantiful Palate and keep discovering dishes to share.

Peach Berry Almond Vegan Breakfast Bowl FAQs

❓ What makes this bowl a great vegan breakfast recipe?

The combination of creamy yoghurt, warm berry compote and fresh fruit creates a nourishing and energising start to the morning that tastes indulgent without being heavy.

❓ Can I prepare components ahead of time?

Yes, you can make the berry compote up to three days in advance and store it in the fridge. Assemble the bowl fresh for the best texture.

❓ How do I keep the fruit fresh in breakfast bowls?

Slice bananas just before serving and store peaches and berries in the fridge. Add toppings last so everything stays vibrant.

❓ Can I swap the vegan yoghurt for another base?

Absolutely. Vegan coconut yoghurt, oat yoghurt or even blended silken tofu all work well and keep this firmly in the category of refreshing vegan breakfast recipes.

❓ How can I add more texture to this breakfast bowl?

Add granola, toasted seeds or chopped nuts to create a layered bite with creamy and crunchy elements.

❓ Can I make this without added sweeteners?

Yes. Skip the maple syrup in the compote and rely on the fruit alone, especially if using ripe peaches and berries.

❓ What toppings go well with a vegan yoghurt bowl?

Seasonal fruit, toasted nuts, seeds, coconut flakes or a drizzle of nut butter are all excellent choices. Explore more topping ideas at Plantiful Palate

If you’re looking for more vegan recipes or lacto vegetarian recipes like this one, visit Plantiful Palate’s full recipe library.

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