Rainbow breakfast bowl

Jacqueline Alwill

Brown Paper Nutrition

Celebrating #organicawarenessmonth with this little beauty which is made purely with plants (fruits, coconut and nuts), plenty of vitamins, minerals, fibre, antioxidants, plant proteins and a dash of creativity. I used Macro Certified Organic Frozen Mango and Certified Organic Frozen Berries with a little touch of yoghurt for the berries, and topped with some more delicious Certified Organic Fruits available at @woolworthsau. You could eat this ANY TIME OF DAY, such a scrumptious fresh, tropical Spring Summer Breakfast, but my little boy Jet was definitely the happiest of humans when it was served up as afternoon tea after a hot day at school. Read on for the recipe! 



Serves 1

Prep time: 10 minutes

Cook time: 5 minutes

Mango swirl:

1 cup (200g) Macro Certified Organic Frozen Mango Pieces

1/2 (60g) Macro Certified Organic Banana, roughly broken

Berry swirl:

1 cup (180g) Macro Certified Organic Frozen Mixed Berries

4 tablespoons (80g) coconut or Macro Organic Natural Yoghurt

dash vanilla extract


1/2 cup (48g) Macro Certified Organic Quinoa Flakes

1/2 cup (48g) Macro Certified Organic Coconut Flakes

1/2 cup (76g) Macro Natural Cashews, roughly chopped

1 1/2 tablespoons Australian honey

1/2 teaspoon ground cinnamon

1/4 teaspoon ground turmeric

2 tablespoons Macro Certified Organic Extra Virgin Olive Oil

Optional toppings:

Your choice of fruit – we used Macro Organic Kiwifruit, Macro Organic Apple, Banana and Macro Organic Frozen Berries



+ This is a partnered post with Woolworths Pty Ltd, all thoughts and opinions expressed are the authors own.