A Summer Breakfast That Nourishes and Delights

Summer fruits carry a kind of joy that feels effortless, bright colors, lush textures, and bursts of sweetness that taste like sunshine itself. Paired thoughtfully, they create something both grounding and refreshing.

This recipe was inspired by a quiet morning in the Arizona mountains, a moment of stillness before the day began. I like to think of it as a “first breakfast”, a light, nourishing bite before an early walk. The balance of creamy yogurt, ripe fruit, and a touch of nut butter offers both energy and ease.

Ingredients

2 cups coconut yogurt (we love CocoJune for its clean, tangy profile)

1 cup fresh strawberries, sliced

4 ripe figs, quartered

2 tablespoons nut butter (almond or peanut, depending on preference)

½ cup slivered almonds, lightly toasted if desired

1 tablespoon pure maple syrup

Bonus: Chop half of a coconut chocolate bar and sprinkle on top

To Serve
Spoon the yogurt into a shallow bowl and swirl in the nut butter. Top with strawberries and figs, then scatter almonds over the fruit for crunch. Finish with a drizzle of maple syrup. Serve immediately, preferably outdoors, where the morning feels unhurried.