Peanut Granola Bowl with Blackberries and Soy Yogurt – 20g Protein | Vegan Breakfast

Peanut butter belongs in breakfast and this bowl makes no apology for it. Thick soy yogurt as the base, a generous scoop of clustered peanut and nut granola over the top, fresh blackberries scattered across so their juice bleeds into the white yogurt in dark purple rivulets, and a thin drizzle of peanut butter over everything that sets slightly against the cold yogurt into glossy ribbons. Three textures in every spoonful: creamy, crunchy, and soft fruit.

The granola is the recipe within the recipe and worth making in a larger batch. Oats, peanuts, Brazil nuts, and cashews bound with peanut butter and maple syrup and baked until golden and clustered: it keeps for two weeks in an airtight container and works on any yogurt bowl, smoothie bowl, or eaten by the handful as a snack. Make it Sunday and you have four breakfasts handled before the week starts.

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📊 NUTRITION (per serving) 

Calories: 510 | Protein: 22g | Carbs: 48g | Fat: 22g | Fiber: 10g

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⏱️ Time: 5 minutes assembly + 25 minutes granola (make ahead) 🍽️ Serves: 1 
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INGREDIENTS:

INSTRUCTIONS:

1. Preheat and mix dry ingredients: Preheat the oven to 160°C (320°F) and line a baking tray with parchment paper. Combine the rolled oats, chopped peanuts, Brazil nuts, and cashews in a large bowl. Add the cinnamon, cardamom, and salt and toss until evenly distributed.
2. Make the peanut butter binder: In a small bowl combine the peanut butter, maple syrup, and melted coconut oil. Whisk until smooth and pourable. Pour over the dry ingredients and mix thoroughly until every oat and nut piece is evenly coated. The mixture should look glossy and slightly sticky.
3. Bake and cluster: Spread the mixture in a thin, even layer on the prepared baking tray. Press down firmly with the back of a spoon or spatula: pressing creates the clusters that make this granola distinctive rather than loose and scattered. Bake for 20 to 22 minutes until golden and fragrant. Do not stir during baking: undisturbed baking is what allows the clusters to form and set. Check at the 18-minute mark as the peanut butter content means this granola can go from golden to burnt faster than plain granola.
4. Cool completely: Remove from the oven and leave completely undisturbed on the tray until fully cooled, at least 20 minutes. The granola will feel soft and breakable straight from the oven: it firms and clusters as it cools. Break into pieces once cooled and store in an airtight container at room temperature for up to 2 weeks.
5. Build the base: Spoon the soy yogurt into a wide shallow bowl and spread it to cover the base evenly. The yogurt should be cold straight from the fridge.
6. Add the granola: Scatter 50g of the peanut granola generously over the yogurt base. Press a few clusters lightly into the yogurt surface so they stay in place rather than sliding off.
7. Add the blackberries: Scatter the fresh blackberries over and around the granola. Press a few gently so they release a small amount of juice that bleeds into the white yogurt base in dark purple rivulets.
8. Drizzle and serve: Warm the peanut butter briefly in a small cup of hot water or microwave for 10 seconds until it loosens enough to drizzle. Pour in thin ribbons over the entire bowl.

PRO TIP: The granola keeps its crunch best when stored separately from the yogurt and assembled just before eating. If you are meal prepping, portion the yogurt into jars and keep the granola in a separate container. Combine at your desk in 30 seconds. Granola that sits in yogurt overnight loses its crunch completely and becomes soft and chewy: not unpleasant but a completely different eating experience from what this recipe intends.

CHEF’S KISS: Add ¼ tsp of miso paste stirred into the peanut butter before drizzling. White miso and peanut butter share the same fermented, savory depth and the miso suppresses the sweetness of the maple syrup in the granola, making the whole bowl taste more complex and less obviously sweet. The blackberries taste sharper and more intense against the savory-sweet drizzle. Impact: negligible calories, no protein change.

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🌱 PLANT DIVERSITY: Soy yogurt (soybeans) • Rolled oats • Peanuts • Brazil nuts • Cashews • Peanut butter (peanuts) • Maple • Cinnamon • Cardamom • Coconut oil (coconut) • Blackberries 

(If you’re tracking plants per week, this adds 10 to your count)

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*Nutrition information is an estimate and may vary based on ingredients and brands used.* 

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ESSENTIALS

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You may find yourself in need of: 

Peanut Butter – natural peanut butter binds the granola into clusters and creates a rich, glossy drizzle over the finished bowl.

Large Sheet Pan – flat baking surface allows the granola to bake evenly and form crisp clusters without burning.

Glass Airtight Jar – airtight glass jar keeps the granola crisp for days while making batch prep part of your daily routine. 

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