Looking for a quick and easy vegan bowl for breakfast?
This roasted rhubarb and granola dairy-free yoghurt bowl is ideal! It’s creamy & crunchy, sweet & delicious.
This vegan breakfast is easy to make and is packed with flavour!
A roasted rhubarb and granola dairy-free yoghurt bowl is an absolutely delightful and healthy option for a quick and satisfying breakfast or snack. You can create this scrumptious bowl by roasting fresh rhubarb until it becomes tender and slightly sweet, complementing the tartness of the fruit. Then, layer it generously over creamy and dairy-free yoghurt, providing a luscious and silky base. Sprinkle a generous amount of crunchy granola on top, giving the bowl a delightful texture and a hint of nutty flavor. The combination of the tender roasted rhubarb, creamy yoghurt, and crunchy granola creates a beautiful balance of tastes and textures, making this bowl a true morning treat. It’s a refreshing and nourishing way to start your day, and you’ll love how the sweet and tangy flavors come together in this recipe. Say goodbye to the ordinary breakfast routine and embrace this nourishing & delicious roasted rhubarb and granola dairy-free yoghurt bowl!
Perfect for a simple brunch.
It takes no time to make this bowl up, you could even pack the rhubarb in advance and keep it packed up in the fridge for when you need it, so assembling and topping it with the other ingredients is all that needs doing. This way, you’ve got a delicious and quick dairy-free breakfast/brunch whenever you need it.
Tips to keep in mind when cooking this dish:
- If you’re into meal-prep, you can prepare the rhubarb in advance and keep it stored int he fridge. However, it doesn’t take long to cook up and does taste delicious fresh.
- When roasting the rhubarb, make sure they are spread out evenly on the baking tray to ensure even cooking.
For these easy flatbreads, you’ll need:
- Maple Syrup
- Vanilla Extract
- Dairy-free Yoghurt
- Golden Syrup
If you want more breakfast ideas, check out these recipes:
- WARMING FIG & YOGHURT VEGAN BREAKFAST BOWL (EASY WINTER RECIPE)
- BEAUTIFUL VALENTINE’S DAY STUFFED VEGAN FRENCH TOAST WITH ALMOND BUTTER AND RASPBERRIES
- THREE WAYS TO ENJOY OUR VEGAN BANANA PANCAKES
Watch us make this flatbread wrap step by step:
Roasted Rhubarb & Dairy-Free Yoghurt Breakfast Bowl
For the orange maple roasted rhubarb
- 1/2 orange juiced
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 200 g rhubarb sliced diagonally
For the rest of the bowl
- Handful of strawberries sliced
- 400 g dairy-free Greek-style yoghurt
- Granola of your choice
- Golden syrup to drizzle
- Orange zest for garnish
- Preheat your oven to 180°C (350°F).
- In a small mixing bowl, combine the freshly squeezed orange juice, maple syrup, and vanilla extract. Mix well.
- Place the sliced rhubarb in a baking dish and pour the orange-maple mixture over it, ensuring the rhubarb is evenly coated.
- Roast the rhubarb in the preheated oven for about 10-15 minutes or until it becomes tender but not mushy. Remove from the oven and let it cool slightly.
- In serving bowls, start assembling the breakfast bowl. Begin with a generous dollop of dairy-free Greek-style yoghurt as the base.
- Arrange the roasted rhubarb on top of the yoghurt, followed by a handful of sliced strawberries.
- Sprinkle your favorite granola over the fruit and yoghurt layers to add a delightful crunch.
- Drizzle some golden syrup over the bowl for added sweetness and flavor.
- Finally, garnish the bowl with freshly grated orange zest, providing a burst of citrusy aroma and taste.
- Serve immediately and enjoy this delicious and seasonal Orange Roasted Rhubarb Breakfast Bowl, a delightful way to start your day with a burst of fresh and vibrant flavors!