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Festive Breakfast Yogurt

Festive Breakfast Yogurt

It seems a bit of a tradition that I feel the need to layer traditional Christmas colors in a recipe when Christmas is approaching. This Christmas Smoothie is an example of that, but this year I wanted an easier recipe. This festive breakfast yogurt recipe is easy to make and really delicious! To start you’ll only need a plant-based yogurt and three bowls to mix and seperate the colors.

I was a bit in doubt whether matcha with yogurt would taste well and already had some sweeteners in mind to use, but matcha and yogurt is so delicious! The hubby who normally despises ALL matcha drinks loved it in yoghurt. It seems that yogurt takes out the bitterness of matcha.

Oh and then the ”snowflakes” aka coconut flour. Normally, flours are not supposed to be eaten raw, but coconut flour is safe to use raw. It gives a delicious taste to any breakfast.

So whether you have kids or want to play around with colors or maybe get in some extra antioxidants during the holiday season, this festive breakfast yogurt is the perfect recipe.

If you are going to give this recipe a try, let me know on Facebook or Instagram. Oh and don’t forget to tag your picture #thegreencreator on Instagram. I’d love to see your recreations!

Festive Breakfast Yogurt
 
Cook time
Total time
 
This breakfast yogurt is layers of plant-based yogurt colored with matcha powder, pomegranates, and with cinnamon and vanilla. Topped with snow aka coconut flour.
Author:
Recipe type: breakfast, snack,
Cuisine: vegan, plant-based, dairyfree, lactosefree, glutenfree
Serves: 1
Ingredients
  • 500 gr (18 oz) of a plant-based yogurt such as coconut yogurt or soy yogurt
  • seeds from ½ pomegranates
  • ½ teaspoon matcha powder
  • a dash of vanilla powder
  • a dash of cinnamon
  • 1 tsp coconut flour
Instructions
  1. In a glass jar or bowl layer the colored yogurt.
  2. For white:
  3. Mix 160 gr with a dash of cinnamon.
  4. For green:
  5. Mix 160 gr of yogurt with matcha powder and vanilla
  6. For red:
  7. Mix 160 gr of yogurt with the pomegranates seeds. Break the seeds with a fork in the yogurt to give away color.
  8. Sprinkle with coconut flour and serve.

 

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