Can I make this lactose-free?

Yes, then choose plant-based yogurt and check the chocolate for lactose.

Does the chocolate stay crunchy?

Yes, the chocolate forms a 'crack' layer on top and stays crunchy as long as you keep the jars well sealed.

Can children take this to school?

Absolutely! They are perfect as breakfast or a snack in the lunchbox.

Is this recipe gluten-free?

Yes, as long as you choose gluten-free toppings like nuts or gluten-free granola.

Is dark chocolate healthy?

Dark chocolate with at least 80% cocoa is the healthiest choice. It contains less sugar, more antioxidants, and less saturated fat than milk chocolate. Perfect for a nutritious breakfast with an extra 'crack'.

Breakfast yogurt with chia, chocolate layer, mango, nectarine, and pineapple

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15 min

•

Easy

I can't emphasize enough: prepping breakfast is the key to a stress-free morning and a delightful start to your day. No rushing, no quick (and often unhealthy) choices, just something tasty and nutritious that is already waiting in the fridge.

This time we're working with the same delicious base: creamy, unsweetened yogurt, pure peanut butter, a spoonful of jam without refined sugar (with agave), and a crunchy layer of dark chocolate on top. But the fun is in the toppings: sunny, tropical colors and flavors of mango, nectarine, and pineapple, possibly with some coconut flakes for that instant vacation feeling. Perfect for those who want to start the day with a big smile!

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Ingredients

What do you need?

Quantity: 2P

yogurt base

2 pots of unsweetened yogurt of 125 g (Greek yogurt, plant-based or of your choice)
2 teaspoons chia seeds
2 tablespoons pure peanut butter (100% peanuts, without sugar)
2 teaspoons jam without refined sugar (e.g., strawberry or raspberry with agave)

Chocolate layer

100g dark chocolate (min. 80% cocoa)

toppings

1/2 mango (fresh or frozen, diced; dried mango can also be used)
1 nectarine or peach (1 half per pot, sliced)
2 slices of fresh pineapple, diced
2 tablespoons cashews or coconut flakes
Handful of extra mixed nuts (optional, for extra filling and protein)

yogurt base

100g dark chocolate (min. 80% cocoa)

toppings

Preparation method

How do you make this?

Making yogurt base – Stir 1 teaspoon of chia seeds into each jar first, then mix in the peanut butter and 1 teaspoon of jam. Gently mix so you get a nice swirl.
Making chocolate layer – Melt the dark chocolate in a bain-marie or in the microwave. Pour a tablespoon of melted chocolate on top of each jar and smooth it out. Place in the refrigerator for 1 hour until the chocolate hardens.
Adding topping – Distribute the mango, nectarine, and pineapple over the jars. Sprinkle coconut flakes on top and optionally add some mixed nuts.

Tips

Use papaya or passion fruit instead of mango for an extra tropical touch. Finish with toppings just before eating so they stay crispy.
Let frozen breakfasts thaw overnight in the refrigerator. Perfect also as a snack or quick bite after exercising.