Today’s ‪#‎WhatTheFatFriday‬ is a delicious Berry Breakfast Bowl, perfect for the kids to whip up for Dad this Father’s Day! The steps are quick and easy, plus the versatile use of toppings means that they can create their very own masterpiece just for Dad!

A word from Chef Craig Rodger: This recipe uses blackberries as the star of the show – but if you prefer strawberries or raspberries, they would be a great alternative. We have garnished this particular bowl with nuts, coconut and berries but the message here is; experiment with what you like to use and create your family a nutritious, colourful morning staple. This is a quick and easy recipe that will keep you feeling satisfied until lunch without feeling overly full.

A word from the Whole Food Dietitian (Caryn Zinn Dietitian): Smoothie-bowls are the new thing around town! Berries, yoghurt and seeds– you couldn’t get a better combination for a breakfast meal. These nutrient-rich ingredients give you a good balance of carbs, protein and fat to keep you feeling just right until it’s time for your next meal. Berries – whichever kind you use – would definitely be my go-to low carb fruit as they give you the most benefit (vitamins, minerals and antioxidants) for the least sugar.

A word from The Fat Professor (Prof Grant Schofield): One of my go-to breakfasts is a simple version of this – cream, high fat yogurt, berries, seeds, and nuts. Craig’s upped the game with this recipe, and hopefully my three boys get their act together and serve me this on Sunday!

Blackberry Breakfast (Super) Bowl

 Prep time: 5 minutes

Serves: 4

Carb count: 8.5g per serve


  • Blender or hand-held blender
  • Food processor (optional)
  • Knife
  • Chopping board


  • Coconut or almond milk 400ml, 1 ½ cups
  • Full fat yoghurt 100ml, ⅖ cup
  • Chia seeds 45g, ¼ cup
  • Blackberries 200g, 1 ⅓ cups
  • Chocolate – 85% or higher – crumbed (optional) 5g, 2 tsp
  • Coconut flakes 5g, 1 tbsp
  • Sliced or chopped nuts 20g, 2 tbsp
  • Fresh or frozen berries 2 or 3 per bowl


In a blender or a container suitable for your hand-held blender, add the milk, yoghurt, chia seeds and berries. Blitz the mixture until it is smooth and thick. Pour the mix into your serving bowls. If you want to make the crumbed chocolate, first your need to store the covered chocolate in the freezer for 30 minutes to get very solid – about 100g is a good amount – then you blitz the chocolate in a food processor until it resembles crumbs. You can keep the chocolate in the freezer as it keeps very well – it goes a long way in this form and means you don’t use much.

Garnish the bowls with some coconut flakes, some nuts you like and some extra fresh or frozen berries. Sprinkle over some of the chocolate “crumb” if you want to try it out.

Join the discussion 2 Comments

  • Katrina says:

    I am seriously getting addicted to this (in a good way) – great breakfast to prep the night before, grab in the morning and eat at my desk -keeps me going until lunch. Excellent mix of textures with the nuts and coconut against the soft gelatinous Chia seeds (after being refrigerated overnight) and a scattering of fresh $$$ (or defrosted $) berries – yum great recipe thanks!

  • Linda Dunsmore says:

    Sounds wonderful. Am going to try it. Just found out I have a liver problem. So have to change my way of eating. Thanks. Will be buying the book

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