Raspberry Fruit Bottom Yogurt (Vegan)

This a quick, 4 ingredient (optional 5) snack or breakfast you can throw together to satisfy your hunger and sweet cravings. All it requires is a banana, maple syrup, raspberries and vegan yogurt. Weekdays for me require the quickest of the quick breakfasts and snacks. At the same time, all snacks usually require quick prep time, I mean that’s the whole point of snacks.I have a massive addiction to chips and I’ trying to get away from that, but admit that sometimes healthy snacks just can’t replace that. It’s not that healthy food necessarily tastes bad it’s just that it’s not always crave inducing. The salty kick chips gives you really can’t be replaced by a bowl of fruit, unless you commit to eating it and changing your taste buds. Sorry. I go through phases where I eat junk then I start to replace it with healthy food and eventually I find myself longing for the good stuff rather than the junk. But it’s a process.

Fruits do help that transition along because they are very sweet. They already are the flavour used on candy, so it’s not a shock to you. I originally had planned to make this post a maple yogurt but when I tried it I was reminded of those fruit bottom yogurts, which had jelly or something at the bottom and you had to stir it all up. I liked to keep them separate because  I never really liked yogurt but liked the fruity part and in my head it would taste better if I accepted the part I didn’t like and didn’t try to ruin the part I did (…kids.) Of course you could use jam for this recipe but I like fresh fruit, and there’s definitely way less sugar in this.

Raspberry Fruit Bottom Yogurt

This a quick, 4 ingredient (optional 5) snack or breakfast you can throw together to satisfy your hunger and sweet cravings. 
Course Breakfast, Snack
Prep Time 2 minutes
Servings 2 people
Author Waverly Tracey


  • 1 banana mashed
  • 1 large handful of fresh raspberries
  • 2 tablespoons maple syrup
  • 2/3 cup vegan yogurt
  • 1-2 tablespoons chia seeds (optional-2 if you love chia seeds)


  1. In a small or medium bowl mash you banana then add in the raspberries and syrup. Stir this up, mashing more if you want the raspberries to fall apart. Add this to a container and divide it into two bowls.
  2. Next, measure out the yogurt (or free pour) it into the same container or divide it into two bowls. Top with chia seeds if using. Stir it altogether or eat as is, or store if you’re using the container.

Recipe Notes

Note: if you don’t like banana, feel free to add only half, or leave it out and add more raspberries

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