Strawberry & mint breakfast bowl
Try this refreshing, hydrating breakfast that captures the brightness of early spring. Light, cooling and naturally energising, this breakfast bowl is ideal for warmer mornings when your body wants freshness rather than heaviness.
This bowl is perfect in spring because it’s hydrating, cooling and rich in fibre. Strawberries and mint lift the palate, cucumber adds freshness, and chia seeds provide sustained energy. It’s a simple way to begin the day feeling light, clear and connected to the season. This recipe serves two people.
- 1½ cups Greek yoghurt or coconut yoghurt
- 1 cup fresh strawberries, sliced
- ½ cup cucumber, finely diced
- 2 tablespoons chia seeds
- 2 tablespoons rolled oats (optional, lightly toasted)
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup (optional)
- A handful of fresh mint leaves, finely chopped
- A sprinkle of hemp seeds or toasted coconut (optional)
- In a small bowl, mix yoghurt with lemon juice and honey/maple syrup if using.
- Divide yoghurt into two bowls.
- Top each bowl with strawberries, diced cucumber and chia seeds.
- Add toasted oats for crunch.
- Finish with fresh mint and a sprinkle of hemp seeds or coconut.
- Serve immediately, or chill for 10 minutes to let flavours meld.
See our ‘lifestyle-Hopewood’s recipe for wellbeing’ for more recipes.
