Breakfast Superfood Crunch Bowl

Preparation time: 15 minutes | Cooking time: 25 minutes (plus drying time) | Serves: 2

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  • 1 packet Slendier Spaghetti Style
  • 1 cup Greek yoghurt
  • 1 tbs raw honey, plus extra to serve
  • ¼ tsp ground cinnamon
  • ¼ tsp acai powder
  • 2 tbs goji berries, chopped
  • 6 mint leaves, finely sliced, plus extra leaves to serve
  • ½ cup raw almonds, toasted and chopped
  • 6 kiwi berries sliced, or 1 kiwi fruit, peeled and chopped
  • ¼ cup blueberries
  • 2 tbs black chia seeds
  • 2 ripe figs, quartered


  1. Preheat the oven to 180ºC. Line a baking tray with baking paper.
  2. Prepare the Slendier Spaghetti Style according to the directions on the packet. Dry well between layers of paper towel, then spread thinly on the lined baking tray, avoiding clumps of noodles. Place the tray into the oven and dry out the noodles until they are golden brown and crisp, about 30 minutes. Once dried, remove the tray from the oven and set aside to cool.
  3. Place the yoghurt, honey, cinnamon, acai powder, goji berries and mint leaves in a medium mixing bowl. Mix well and set aside until needed.
  4. To serve, divide the yoghurt mixture between two shallow bowls. Top with almonds, kiwi berries and blueberries. Sprinkle a tablespoon of chia seeds over each bowl.
  5. Use fingers to break dried spaghetti noodles into fine strands. Sprinkle generously over the yoghurt and fruit.
  6. Top with fig quarters and the extra mint leaves, and finish with a drizzle of honey.

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