Waffle Breakfast Bowl


They're amazing! They don't just look delicious, but also bring back beautiful memories. And they taste wonderfully fluffy and sweet. 
When I was a child, I was always completely mesmerised watching my Mom stir the waffle batter and make beautifully thick and round waffles from it in the pan. Then she cut out a heart shape and topped it with strawberries and icing sugar. It was magical.

These days, I quite like to eat waffles as part of a big Sunday breakfast, particularly when I have friends over. The best part: they can be sweet or savoury, just like pancakes. And they look their best in a rustic breakfast bowl - those are not just for smoothies and porridge!

I helped myself to some excellent Alnatura products. Their wide product range of many types of nuts, coconut oil, maple syrup, apple sauce, sea-buckthorn fruit sauce, nut butters, matcha tea and much more covers pretty much everything my superfood and breakfast-loving heart desires.

I hope you have a hearty, delicious Sunday brunch and I hope it features my waffle breakfast bowl - fluffy waffles, baked in coconut oil, that taste divine with a raspberry and rhubarb jam, some cashew nut butter, various chopped nuts sprinkled on top, some banana chips or fresh fruit or some of it or all of the above! Try it!


Waffle Breakfast Bowl

2 bowls


Ingredients for the Batter:

  • 80g (Alnatura) coconut oil
  • 40g coconut or regular sugar 
  • 2 eggs
  • 1 pinch of salt
  • 200g wholewheat or gluten-free flour
  • 1-2 tsp baking powder
  • 100g plain yoghurt
  • 100ml coconut drink or regular milk


  • 1 handful of blueberries and/or blackberries
  • 6 strawberries
  • 2 figs
  • ½ mango
  • 1 nectarine

Suggested Alnatura Products to Serve:

  • 1 handful (Alnatura) walnuts 
  • 1 handful (Alnatura) dried apple rings
  • 2 TBSP (Alnatura) cashew nut butter 
  • 2 TBSP (Alnatura) raspberry and rhubarb jam
  • 2 TBSP (Alnatura) banana chips
  • (Alnatura) icing sugar
  • honey to taste
  • (Alnatura) matcha tea


  1. Separate the eggs and beat the egg whites with a pinch of salt until they form soft peaks. In a second bowl, mix the coconut oil and the coconut sugar and stir in the egg yolks. 
  2. Combine the flour and the baking powder and stir in the coconut and sugar mix bit by bit, alternating with the yoghurt. Add some milk or milk substitute until you have a smooth, springy dough, then carefully fold in the egg whites. 
  3. Grease the waffle iron with coconut oil, heat it up and, portion by portion, make waffles from the batter. Bake them until they are golden. 
  4. Cut heart shapes from the waffles, dust with icing sugar and serve in a bowl topped with fresh fruit, walnuts, cashew nut butter, raspberry and rhubarb jam, banana chips and apple rings.