Step 1 of 4
In a bowl, mix the yogurt, pumpkin, cinnamon and syrup with a spoon until well blended.
You'll need
- 2 cups Greek yogurt
- 1½ tbsp pumpkin puree
- ¼ tsp cinnamon
- 1–2 tbsp coconut palm syrup, or to taste
Behind the recipe
The story, tips & photos
Wikipedia: Early varieties were described in a 1904 nurseryman’s catalogue as having “…edible fruits the size of walnuts, and the flavor of ripe gooseberries…” and Europeans called it the Chinese gooseberry.
In 1962, New Zealand growers began calling it “kiwifruit” when exporting; the name becoming commercially adopted in 1974. The word kiwifruit and shortened “kiwi” has been used since around 1966 when the fruit was first imported from New Zealand to the United States.
What’s really important is that the golden Chinese gooseberry in this recipe is so darn sweet and delicious! Not to mention, it’s sitting on top of a velvety pumpkin yogurt mixed with cinnamon and coconut palm syrup. Next to it are delightfully juicy strawberries, blueberries and crunchy granola. The combination is so filling, and my toddler loved helping me make it!
This recipe post is part of the series Power Breakfast Bowls from my category Quick ‘N’ Healthy.
Enjoy this extremely easy breakfast recipe, the Chinese Gooseberry Pumpkin Breakfast Bowl.
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Chinese Gooseberry Pumpkin Breakfast Bowl
Questions & comments 3
Leave a commentWow, never knew kiwi was called Chinese gooseberry, and that name was changed to make it more acceptable.
This makes a delicious and healthy good breakfast. I used to make a similar breakfast but with nuts instead of granola.
Yum! I will put nuts in next time!
Realy it’s easy fast made and delicious recipe!