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Dairy-free pineapple and peach breakfast bowl

  • 6:15 Prep
  • 2 Servings


  • 1/4 pineapple (375g), peeled, chopped
  • 2 peaches, stoned, chopped
  • 1 mango, stoned, peeled, chopped
  • 1/4 cup (60ml) unsweetended almond milk
  • 1 teaspoon vanilla bean paste
  • 3/4 cup (65g) rolled oats
  • 3 slices pineapple, extra
  • 1 peach, stoned, sliced, extra
  • 40g fresh raspberries or frozen raspberries
  • Mint leaves, to serve


  • 3cm flower cutter


  • 1
    Place the pineapple, peach, mango, almond milk and vanilla in a food processor and process until smooth.
  • 2
    Transfer the pineapple mixture to a large bowl. Add the oats and stir to combine. Cover and place in the fridge overnight to chill.
  • 3
    Place the chilled pineapple mixture in a clean food processor and process until smooth.
  • 4
    Divide the pineapple mixture among serving bowls and use a spoon to smooth the top. Use a 3cm flower cutter to cut 3cm blossoms from the extra pineapple, if desired.
  • 5
    Top the pineapple mixture with the peach slices, pineapple blossoms and raspberries. Serve sprinkled with mint leaves.

Source: taste.com.au


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