This Rainbow Dairy Free Yogurt Bowl is bursting with color, nutrients, and texture. It’s packed with protein, fiber, and a beautiful variety of vitamins from colorful whole foods. Every bite truly tastes like eating the rainbow—while still being dairy-free, gluten-free, and refined sugar-free.
Why You’ll Love This Dairy Free Yogurt Bowl
Lately, my boyfriend and I have been making an intentional effort to diversify the foods we eat. I realized I was often using the same handful of ingredients on repeat—which isn’t ideal for gut health.
Through my research on gut health and the microbiome, I learned how important it is to eat a wide variety of foods, especially different colors. Each pigment represents different antioxidants and nutrients, and variety is key for a healthy gut.
P.S. I also learned that you can take specific vitamin supplements to help diversify your gut microbiome. Read this article to learn what those vitamins are.
Anyway, that’s when this rainbow yogurt bowl was born. The first time I made it, I just tossed in a couple of fruits and some toppings—and realized I was unintentionally halfway to creating a rainbow:
- Red: Goji berries & strawberries
- Blue: Blueberries
- Green: Pistachios & pumpkin seeds
- Yellow: Mango
- White: Coconut yogurt
Next time, I went all in and added:
Extras: Hemp seeds and cacao nibs for a crunchy superfood boost
Orange: Cantaloupe
Purple: Grapes
Brown/Black: Chia seeds
Tan: Cashews
Gold: Almond butter (because it makes my heart happy 💛)
And that is when this rainbow dairy free yogurt bowl recipe was born!
Jump to:
Ingredients
- Dairy-free yogurt (I love Cocojune—it’s clean and unsweetened)
- Chia seeds
- Goji berries
- Cantaloupe
- Mango
- Blueberries (fresh or thawed from frozen)
- Grapes
- Pistachios
- Pumpkin seeds
- Cashews
- Hemp seeds
- Cacao nibs
- Almond butter
- Honey (optional)
- Vanilla extract powder (here’s the one I use)
See recipe card for quantities.
How to make a Dairy Free Yogurt Bowl
To make this bowl, start by mixing a 2:1 ratio of water to chia seeds in a small bowl. Stir well and let it sit until it forms a gel-like consistency. Meanwhile, scoop your favorite dairy-free yogurt into a serving bowl. I love Cocojune because the ingredients are super clean and there’s no added sugar. At this stage, I also like to mix in a little vanilla extract powder—here’s a link to my favorite one.
Next, add your sliced fruit. I didn’t have fresh blueberries on hand, so I used frozen—just placed them in a bowl and microwaved them for about 40 seconds to thaw before adding them in.
Then, sprinkle on your seeds and nuts (I used pumpkin seeds, pistachios, cashews, hemp seeds, and cacao nibs). Finish it off with a big spoonful of almond butter and, if you like, a drizzle of honey. My boyfriend loves extra honey, so I always make sure to add that for him!
Meal Prep Tip
This bowl makes a great prep-ahead breakfast or snack. I recommend storing the fruit separately from the yogurt-chia mixture, so everything stays fresh and vibrant. Combine right before eating to avoid soggy fruit or textures blending too early.
Top Tip
Make sure you add a generous spoonful of almond butter on top. This will make the flavor, texture, and experience sooo much better 🙂
FAQ
No. Greek yogurt is not dairy free.
Yes!! Try Cocojune from Amazon or whole foods. Or just click this link. It is soo thick and creamy and that brand does not have any sugar added. Your welcome!
You sure do! Here is the list of probiotics from the Cocojune website (aka dairy free yogurt brand). “Cocojune yogurt contains several probiotic strains including Bifidobacterium anim. s. lactis BB-12, Lactobacillus acidophilus LA-5, Lactobacillus paracasei CRL 431, Lactobacillus delbrueckii s. Bulgaricus, and Streptococcus thermophilus. These are known to support gut health, immune function, and overall well-being. “
Other breakfast ideas
📖 Recipe
Rainbow Dairy Free Yogurt Bowl
Ingredients
Chia Gel Base:
- 4 tablespoon chia seeds
- 8 tablespoon water
Yogurt Base:
- 1 cup dairy-free yogurt I use Cocojune
- ½ teaspoon vanilla extract powder optional
Fruit Toppings:
- ½ cup cantaloupe diced
- ½ cup mango diced
- ½ cup grapes halved
- ¼ cup blueberries fresh or thawed from frozen
- 2 tablespoon goji berries
Crunchy Toppings:
- 1 tablespoon pumpkin seeds
- 1 tablespoon pistachios chopped
- 1 tablespoon cashews chopped
- 1 tablespoon hemp seeds
- 1 tablespoon cacao nibs
Finishing Touches:
- 2 tablespoon almond butter 1 tablespoon per bowl (or just measure with your heart)
- 1 –2 teaspoon honey optional, to taste
Instructions
Make the base:
- In 2 serving bowls, combine chia seeds and water. Stir well and let sit for 5-10 minutes until it thickens into a gel.
- Divide the yogurt evenly into the two serving bowls. Stir in the vanilla extract powder if using.
Add the fruit:
- Slice and layer your fruits evenly across each bowl. If using frozen blueberries, thaw them by microwaving for 30–40 seconds first.
Add the crunch:
- Top each bowl with the chopped nuts, seeds, hemp seeds, and cacao nibs.
Finish it off:
- Add a generous spoonful of almond butter to each bowl and drizzle with honey if desired.
- Serve immediately and enjoy your colorful, nourishing, gut-loving breakfast!
