Turning a delicious dessert into a healthy-ish breakfast – how great is that? I’ve seen a few versions of this on Instagram, and I also had it at the lovely little café Pom & Flora in Stockholm a while ago. I just had to recreate it myself, because it was such a treat! As much as I love my bowl of rye porridge every morning, sometimes it’s just nice to make something special for breakfast.

I started with making a very easy granola, that I just toasted in a pan on the stove top. Great shortcut if you don’t want to do the whole procedure with oven roasting the grains. I didn’t measure the ingredients, so feel free to improvise and take what you have at hand. Here’s what I used:
* rolled oats
* rolled rye
* flax seeds
* buckwheat
* sunflower seeds
* pecans, coarsely chopped
* a pinch of vanilla powder
* a pinch of salt
* maple syrup (or other sweetener)
Toast the dry ingrediens in a dry pan while stirring, until they start to golden. Add the sweetener of your choice and toast for another minute. Keep stirring and make sure the syrup doesn’t burn. Take aside and let cool.

Pour plant based yoghurt into a large bowl. Don’t use a sweetened yoghurt for this. My favourite is Planti’s natural soygurt. Slice a banana lengthwise and place on top of the yoghurt. Add other fruits and berries if you like. I used nectarine and blueberries, which was a lovely combo. Add a heaped tablespoon of crunchy peanut butter and a generous helping of your granola. Sprinkle with finely chopped vegan dark chocolate. Enjoy!