Springtime is berry time! This creamy chocolate bowl combines the rich cocoa flavor of our reoat Breakfast Bowl Cocoa with the fresh tartness of strawberries and raspberries.
Thanks to high-quality ingredients like gluten-free oat bran, flaxseed, and ground dates, this bowl contains plenty of valuable fiber and protein. It provides a pleasant feeling of fullness while being wonderfully light and digestible—perfect for an active start to the day.
This bowl is also incredibly versatile: A spoonful of almond butter makes it even creamier, while toppings like cacao nibs or nuts add the perfect crunch. Whether served hot or cold, this chocolatey breakfast idea brings the perfect indulgence to the table.
Ingredients (for 1 serving)
- 50 g reoat breakfast bowl cocoa
- 100 ml hot water
- 1 handful of fresh strawberries
- 1 handful of fresh raspberries
- 1 tsp almond butter
- 1 tsp vegan cocoa nibs
- 1 tsp desiccated coconut
preparation
- Mix the reoat Breakfast Bowl cocoa with hot water in a bowl and let it swell for 3 minutes.
- Wash the strawberries and raspberries, cut them into small pieces and add them to the bowl.
- Drizzle the almond butter onto the bowl and sprinkle with cocoa nibs.
- If desired, refine with additional toppings such as chopped nuts or coconut flakes.
- Enjoy immediately and savor the fruity, chocolatey taste!
☀️ Tip: For even more freshness, you can use frozen berries, which make the bowl especially refreshing on warm days!
