Almond Butter & Strawberry Compote Yogurt Bowl

Featured Product:

Bee Pollen

Shop Now
JustIngredients Bee Pollen

A deliciously summery breakfast recipe to start your day!


Almond Butter

450g Almonds
1/4 teaspoon Salt
1/4 teaspoon Cinnamon
1/2 teaspoon Vanilla extract
2 tablespoons Maple syrup

Strawberry Compote

450g Strawberries hulled
2 tablespoons Coconut sugar
3 tablespoons Orange juice or water


Fresh strawberries
Natural yogurt


Almond Butter

Preheat the oven to 180C, spread the almonds on to a baking tray and toast for 5 minutes, stir and toast for a further 5 minutes.

Leave to cool down until warm (around 10 minutes) and transfer into a blender and blend until creamy.

Once smooth and creamy, add the remaining ingredients, blend and leave to cool. Scoop into a clean mason jar and store in the fridge for up to two weeks.

Strawberry Compote

Place the strawberries into a pan, add the sugar and liquid, bring to a boil then reduce the heat to a low simmer until the strawberries soften. This should take around 5 to 10 minutes.

Taste and add more sugar if desired. Leave to cool and place in a clean mason jar with a lid and store in the fridge.

Breakfast Bowl

Spoon natural yogurt into a bowl, sprinkle homemade granola on top, spoon the almond butter and compote on top and finally sprinkle with bee pollen and top with fresh strawberries.

Browse more Recipes

Rainbow Fruit Skewers

How to: Fruit kebabs!

Carrot Hot Dog

The perfect plant-based alternative to a classic hot dog! Much healthier and perfect for the BBQ...

Mediterranean Watermelon Salad

Refreshing cucumber, creamy feta, zesty dressing and fresh fruit? What more could you want from a summer salad?!

Pineapple Mint Martini

Thanks to its playful tropical spin, this pineapple and mint martini is a great recipe to add to your summer drink arsenal!