Looking for an easy vegan breakfast with vibrant color and the best combination of sweet and nutty flavors? Dip your spoon into this dairy-free wild blueberry yogurt alternative topped with nutty granola and fresh berries for a delicious (and completely plant-based) start to your day.
(This post is sponsored by So Delicious®. As always, all opinions are my own.)
There’s something so tasty about the combination of smooth and creamy yogurt with sweet and tart fruit and crunchy granola made from oats and nuts. It’s the ideal balance of flavors and textures for an elevated, one-bowl breakfast.
Fruity Yogurt Alternative Bowl Tip:
My favorite way to step up my yogurt alternative bowl game lately has been to infuse plain or vanilla yogurt alternative (which I always keep on hand) with some bright and colorful fruit. With a deep blue-purple hue (and the phytonutrients that come with it), wild blueberries are my top pick for executing this simple breakfast upgrade. It only takes a couple of minutes in the food processor and the added color and flavor are worth it every time!
To make this Wild Blueberry Yogurt Alternative Bowl vegan and dairy-free, I use So Delicious® Unsweetened Vanilla Coconutmilk Yogurt Alternative. I like this flavor the best because the wild blueberries add plenty of natural sweetness already, and they play off the vanilla and coconut flavors in the yogurt alternative perfectly.
Beyond the flavor, So Delicious® is my go-to brand for dairy-free yogurt alternatives because, as a part of Danone North America, they’re also a Certified B-Corp®.
In addition to the fruity yogurt alternative upgrade, I also include a simple, eight-ingredient granola recipe here. Homemade granola takes a little extra time, but you can prep it months in advance and keep it on standby for busy weekdays. Of course, your favorite store-bought granola works perfectly fine, too!
Grocery List
Here’s what you’ll need to make this Vegan Wild Blueberry Yogurt Alternative Bowl at home:
Fresh Produce:
- Strawberries
- Raspberries
Pantry Ingredients:
- Oats
- Pecans
- Walnuts
- Unsweetened shredded coconut
- Chia seeds
- Grapeseed oil (or oil of choice)
- Maple syrup
- Vanilla extract
Refrigerated and Frozen Ingredients:
- So Delicious® Unsweetened Vanilla Coconutmilk Yogurt Alternative
- Frozen wild blueberries
Equipment
- Baking sheet (with parchment paper or a silicone baking mat for lining)
- Mixing bowls
- Wire drying rack
- Food processor
Instructions
Time needed: 40 minutes.
Summary: How to Make Vegan Wild Blueberry Yogurt Alternative Bowls
- Bake the granola.
Mix the dry ingredients with the wet ingredients and spread on a baking sheet. Bake at 325ºF for about 25 minutes.
- Mix wild blueberries and coconutmilk yogurt alternative in the food processor.
Process for two minutes, or until the wild blueberries are fully incorporated into the yogurt alternative.
- Assemble and serve.
Divide the blueberry yogurt alternative mixture between bowls and top with granola and berries.
How to Make Granola
The first step for these Vegan Wild Blueberry Yogurt Alternative Bowls, which you can easily prep in advance, is baking the homemade granola. This granola is made with pantry-friendly ingredients and is really simple to put together!
Before you start mixing the ingredients, preheat the oven to 325º F and line a baking sheet with parchment paper or a silicone baking mat.
While the oven is preheating, mix together the dry ingredients in a medium-sized bowl. Stir together the oats, pecans, walnuts, coconut, and chia seeds.
In a separate bowl (or a liquid measuring cup), whisk together the grapeseed oil, maple syrup, and vanilla extract.
Then, pour the liquid ingredients into the bowl with the dry ingredients and stir it all together. Spread the mixture on the lined baking sheet and transfer it to the preheated oven to bake for about 25 minutes. Take the baking sheet out of the oven every 10 minutes or so to stir the granola. You’ll know it’s finished when it starts to turn golden brown and smells nutty and fragrant. (Hello, aroma!)
Once the granola is finished baking, remove the baking sheet from the oven and lift the parchment paper or silicone baking mat onto a wire drying rack. Cool the granola on the rack for about ten minutes before you serve it.
The granola may feel a little bit soft right out of the oven, but it’ll continue to crispen as it cools.
How to Make Dairy-Free Blueberry Yogurt Alternative
Of course, you can find yogurt alternative that’s already flavored with fruit, but I usually buy larger containers of the plain or vanilla flavors since they’re the most versatile. At home, you can mix in your own wild blueberries, or any other fruit you want to use as a flavor add-in throughout the week.
You can usually only find wild blueberries in the frozen fruit section, so you’ll have to thaw them first. There are a few different ways to do it. The quickest method for thawing wild blueberries is to transfer the fruit to a microwave-safe bowl and microwave it on high for 30 seconds. Alternatively, you can refrigerate the wild blueberries overnight or set them on the countertop for about an hour.
To make the fruited yogurt alternative, add the coconutmilk yogurt alternative and thawed wild blueberries to your food processor. Then, cover and process the mixture for a couple of minutes.
You’ll know it’s finished when the yogurt alternative turns bright bluish-purple and all of the blueberries are fully incorporated.
Assembling the Yogurt Alternative Bowls
Once the granola is cooled and the yogurt alternative is mixed, you just have to put it all together!
Divide the blueberry yogurt alternative between bowls and spoon some of the granola on top. Add sliced strawberries, fresh raspberries, and a few more thawed wild blueberries to the bowls.
You’ll probably have some extra granola leftover, which you can serve on the side or save for later. (You know you’re going to want to make this breakfast again soon and having the granola prepped and ready to go makes it even easier!)
Nutrition Highlights
- So Delicious® Coconutmilk Yogurt Alternative is certified vegan and gluten-free.
- Wild blueberries are packed with antioxidants.
- Oats contain antioxidants and filling fiber.
- Walnuts are a plant-based source of omega-3 fatty acids.
Meal Prep and Storage
I’ve noticed that the wild blueberry yogurt alternative is best enjoyed right away for optimal texture and to avoid separation. (Luckily, it only takes a couple of minutes to mix together!)
The granola, on the other hand, you can prep up to six months in advance. Store it in an airtight container and keep it in a cool, dry place.
Ingredient Substitutions
- Instead of pecans and walnuts, substitute almonds, cashews, peanuts, macadamia nuts, or pumpkin seeds (also called pepitas).
- If you can’t find wild blueberries, substitute regular, cultivated blueberries instead. (The color of the yogurt alternative won’t be as bright, but it will still have delicious blueberry flavor!)
- Use agave nectar or honey in place of the maple syrup. (Just note that the granola will no longer be vegan if you use honey.)
- Instead of chia seeds, swap in ground flaxseeds.
- Use any fresh fruit you have on hand for toppings.
- Substitute your favorite liquid oil if you don’t have grapeseed oil.
- If you use plain yogurt alternative, freel free to add a splash of vanilla extract to the food processor with the wild blueberries.
- Substitute store-bought granola for homemade if desired.
Best Recipes to Serve With
- Mushroom Bean Avocado Toast
- Hearty Cherry Sesame Seed Bread
- Spicy Tempeh Bacon Sweet Potato Hash
- Spiced Oat Milk Latte
- Toasted Coconut Iced Matcha Latte
Frequently Asked Questions for Vegan Wild Blueberry Yogurt Alternative Bowls
As long as your oats are certified gluten-free and you use So Delicious® Coconutmilk Yogurt Alternative, this recipe is naturally gluten-free!
Substitute pumpkin seeds (also called pepitas) for the nuts in the granola to make it nut-free.
To make this without a food processor, first, mash the thawed wild blueberries with a mortar and pestle or in a bowl with a potato masher. Then, stir in the yogurt alternative.
Vegan Wild Blueberry Yogurt Alternative Bowls
Equipment
- Baking sheet
- Mixing bowls
- Wire drying rack
- Food processor
Ingredients
Granola:
- ½ cup rolled oats
- ¼ cup roughly chopped pecans
- ¼ cup roughly chopped walnuts
- 2 tablespoons unsweetened shredded coconut
- 2 tablespoons chia seeds
- 2 tablespoons grapeseed oil or oil of choice
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Yogurt Alternative:
- 1 ½ cups So Delicious Unsweetened Vanilla Coconutmilk Yogurt Alternative
- ¾ cup frozen wild blueberries, thawed (see note)
Toppings:
- ¼ cup sliced strawberries
- ¼ cup raspberries
- 2 tablespoons frozen wild blueberries, thawed
Instructions
Prepare granola:
- Preheat the oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, stir oats, pecans, walnuts, coconut, and chia seeds.
- In a separate bowl or liquid measuring cup, whisk grapeseed oil, maple syrup, and vanilla extract.
- Pour the liquid mixture into the bowl with the dry ingredients and stir until evenly mixed.
- Transfer the mixture to the lined baking sheet and transfer to the oven.
- Bake for 25 minutes, pausing to stir every 10 minutes, or until the granola is golden brown.
- Remove the baking sheet from the oven and lift the parchment paper or silicone baking mat onto a wire drying rack. Cool the granola for at least 10 minutes before serving. The granola will continue to crispen as it cools.
Prepare yogurt alternative:
- While the granola is baking, add coconutmilk yogurt alternative and thawed wild blueberries to the food processor. Cover and process for 2 minutes, or until the blueberries are evenly incorporated into the yogurt alternative.
Assemble and serve:
- Divide the blueberry yogurt alternative mixture between bowls and top with cooled granola, strawberries, raspberries, and thawed wild blueberries.
- Serve with remaining granola on the side if desired.
Notes
Nutrition
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