Layered Tropical Mango & Coconut Breakfast Pot

You might have come across the colourful, fun and vibrant Perkier! brand at health food events or tried their delicious gluten-free, wheat-free and vegan-friendly snack bars – if you haven’t, you absolutely must (read my review over here)! Packed full of goodness, fibre and protein without any nasties, it’s been a pleasure to create some recipes using these tasty treats.

Here’s a super easy breakfast idea ready in 5 minutes. Just like the bars, this contains no dairy, gluten, wheat or refined sugars and makes that first meal in the morning a little more exciting. I used the new tropical-inspired Coconut & Chia flavour in this refreshing creation – use whatever fruits you have in the fridge, or even add cacao/cocoa powder to the banana ice cream (remove the lime and add almond milk) for a chocolatey twist 😉 Enjoy!



  • 1 x Perkier Coconut & Chia Quinoa Bar, broken up into small pieces
  • 2 frozen bananas
  • Juice of ½ lime
  • 2 tablespoons coconut milk
  • Chopped fresh mango
  • Pomegranate seeds

Get making!

  1. Layer the fruit at the bottom of a tumbler glass, then scatter over ½ the crumbled Perkier bar.
  2. Place the frozen bananas in a blender along with the lime juice and coconut milk. Blend until thick and smooth, then spoon over.
  3. Top with extra pomegranate seeds, then the remaining broken-up Perkier bar. Now tuck in!


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