Floral Spring Breakfast by Annemiek

Annemiek, our ambassador, has a special recipe for you. For the nice, warm days and relaxing mornings 🙂


"The sun was out for a few days and I enjoyed it so much. Spring is my favorite season, because it's warmer, but not too hot and it doesn't matter if you put on a coat or not: everything is fine. The flowers appearing in the lawns inspired me to make this easy peasy floral breakfast: baked fruit, coconut yogurt and some Floral Fig granola. Hardly a recipe and I think anyone can make this."


For 4 small portions/ 2 large portions

    • 1 apple, washed
    • 1 stick of rhubarb, washed
    • 2 handfuls of frozen blueberries
    • 1 teaspoon cinnamon
    • 400 ml yogurt
    • 100gr Naturally Granola in Floral Fig (shop here)


  1. Preheat the oven to 180°C. Cut your apple into small cubes (0.5cm x 0.5cm), cut your rhubarb stick into thin slices (about 3mm thick) and place them in an oven dish. Add the blueberries and cinnamon and mix together with your hands. Bake for 20 minutes.

  2. Serve with coconut yogurt and granola, add some edible flowers if desired.

    If you decide to make a larger portion, you can keep it in the fridge for a few days. Feel free to put in any fruit you like. I've made this before with mango and summer fruit and served it with vanilla ice cream and this granola. SO GOOD!



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