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Dairy-free pineapple and peach breakfast bowl

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Treat your tastebuds to this dairy-free peach and pineapple breakfast bowl recipe. Packed with refreshing summer flavours, it will go down a treat.

  • Serves2
  • Prep time15 minutes, (+ overnight chilling time)
Dairy-free pineapple and peach breakfast bowl


  • ¼ pineapple (375g), peeled, chopped
  • 2 peaches, stoned, chopped
  • 1 mango, stoned, peeled, chopped
  • ¼ cup (60ml) unsweetended almond milk
  • 1 tsp vanilla bean paste
  • ¾ cup (65g) rolled oats
  • 3 slices pineapple, extra
  • 1 peach, stoned, sliced, extra
  • 40g fresh or frozen raspberries
  • Mint leaves, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the pineapple, peach, mango, almond milk and vanilla in a food processor and process until smooth.

  2. Step 2

    Transfer the pineapple mixture to a large bowl. Add the oats and stir to combine. Cover and place in the fridge overnight to chill.
  3. Step 3

    Place the chilled pineapple mixture in a clean food processor and process until smooth.
  4. Step 4

    Divide the pineapple mixture among serving bowls and use a spoon to smooth the top. Use a 3cm flower cutter to cut 3cm blossoms from the extra pineapple, if desired.
  5. Step 5

    Top the pineapple mixture with the peach slices, pineapple blossoms and raspberries. Serve sprinkled with mint leaves.