Kiwis-breakfast Recipe

Peel and chop kiwis

Peel the kiwifruit with a knife or spoon. Slice two kiwis into rounds about 1/4 inch thick and chop the remaining kiwi into 1/2-inch pieces. Reserve the rounds for topping and the chopped pieces to mash into the base.

Make kiwi yogurt base

Place the chopped kiwi pieces in a small bowl and mash lightly with a fork until slightly pulpy but with some texture remaining (about 10–15 seconds). In a medium bowl, combine Greek yogurt, mashed kiwi, milk, honey or maple syrup, vanilla extract, and lemon juice. Stir until smooth and well combined. Taste and adjust sweetness with additional honey if desired.

Prepare oats

If you prefer overnight oats: combine the rolled oats with the kiwi-yogurt mixture, cover, and refrigerate at least 3 hours or overnight so oats soften. If you prefer a quick breakfast: warm the milk in a small saucepan until steaming but not boiling (or microwave ~45 seconds), stir in the oats, remove from heat and let sit 5 minutes to soften, then mix into the yogurt-kiwi mixture.

Spoon the kiwi-oat-yogurt mixture evenly into two serving bowls or jars (about 1/2 cup yogurt base + oats per serving depending on desired thickness).

Arrange the reserved kiwi rounds on top of each bowl. Sprinkle the toasted sliced almonds, chia seeds, and desiccated coconut over the top.

Add optional banana slices or a sprinkle of granola if using for extra sweetness and crunch. Garnish with fresh mint leaves if desired.

Serve immediately if using warm or enjoy chilled if prepared overnight. Stir briefly before eating to combine toppings and base.

If your almonds are not toasted, heat a small dry skillet over medium heat. Add sliced almonds and shake the pan frequently for 2–3 minutes until fragrant and lightly golden. Transfer to a plate to cool so they do not continue cooking in the hot pan.