This vegan yogurt bowl is quick to prepare and works well as breakfast or a snack: creamy soy yogurt, crunchy granola, fresh fruit and chopped Moruga 100% cacao. The cacao adds bitterness, texture and real cacao aroma to the bowl.
If you want to compare different origins, start with Moruga cacao varieties.
Ingredients for 1 serving
- 1 cup (40 g) rolled oats
- 1/4 cup (33 g) almonds
- 2 tbsp maple syrup
- 1 tbsp coconut oil, melted
- 1 cup soy yogurt
- 1 kiwi, diced
- 1 handful blueberries
- 5-6 Drops or 1 square Moruga Cacao, chopped
Preparation
- Preheat the oven to 180 degrees Celsius top/bottom heat.
- Roughly chop the almonds and mix them with the rolled oats, maple syrup and coconut oil.
- Spread the granola mixture on a baking tray lined with baking paper.
- Bake for about 10-15 minutes, turning occasionally, until the granola is lightly browned.
- Let the granola cool briefly.
- Add soy yogurt to a bowl and top with granola, kiwi, blueberries and chopped Moruga Cacao.
Why use 100% cacao as a bowl topping?
Chopped Moruga Cacao is more intense than classic chocolate pieces. It is less sweet, contains natural cacao butter and adds a slightly bitter, aromatic note to the bowl. That contrast works especially well with fruit, yogurt and granola.
For more context, read pure cacao without sugar and cacao or chocolate?.
Tips
- Prepare a larger batch of granola at once. Stored airtight, it keeps for about 1 to 2 weeks.
- If you want it less sweet, reduce the maple syrup in the granola.
- For more cacao intensity, drizzle a little melted Moruga Cacao over the bowl.
For regular breakfast and snack recipes, the Moruga Starter Kit is a useful entry point. If you want to prepare cacao as a warm drink, read how to prepare Moruga Cacao. For buying criteria and trust signals, see how to buy 100% cacao and Moruga lab tests.
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