Breakfast, Recipes

Rhubarb & Coconut Yoghurt Bowl

Rhubarb is so high in a variety of vitamins and minerals along with fibre. It is back in season and is a great addition to desserts, breakfast bowls and smoothies! Cook some rhubarb up and store in fridge for up to one week. It is a great paired with strawberries!

Rhubarb & Coconut Yoghurt Bowl

Servings

servings

Prep time

minutes

Ingredients

300g rhubarb
1/2 cup water
2 Tbsp coconut sugar
1/2 cup buckwheat granola
2 Tbsp coconut yoghurt
1/2 tsp cinnamon
8 walnuts
1/4 cup unsweetened almond/ coconut milk

Directions

Place 1/2 cup water in a saucepan on medium heat. Add the rhubarb and cook over medium heat for 10 minutes. Add coconut sugar and stir to combine. Simmer until rhubarb is soft and cooked through.
Place granola in a bowl topped with your favourite toppings such as coconut yoghurt, walnuts, cinnamon and protein powder.
Pour almond/ coconut milk around granola. Add 2-3 Tbsp fresh rhubarb on top and eat immediately!

Dairy Free, Gluten Free, Paleo, Vegetarian

More recipes you might like

Spring Asparagus Salad

This salad is a great way to use seasonal ingredients! Combining asparagus, snow peas, peas, cos (romaine) and some goat’s feta for that extra flavour.

Loaded Guacamole

This spring, avocados are in abundance, some even as cheap as 59 cents in the supermarket. Here’s a tasty recipe to make when you find

Rhubarb & Coconut Yoghurt Bowl

Rhubarb & Coconut Yoghurt Bowl

Ingredients

Directions

More recipes you might like

Spring Asparagus Salad

Loaded Guacamole

Quick links

Hours

Contact

Subscribe to our emails

Consultation Form

Rhubarb & Coconut Yoghurt Bowl

Rhubarb & Coconut Yoghurt Bowl

Ingredients

Directions

More recipes you might like

Spring Asparagus Salad

Loaded Guacamole

Test Request

Road to Results Form

Nutrition Program Enquiry Form

Consultation Form

Packages Enquiry Form