Vegan Low-Ox Apple Coconut Bowl
A fresh, crunchy breakfast bowl that combines crisp grated apple with creamy coconut, a hint of cinnamon, and a drizzle of maple syrup. Naturally vegan, gluten-free, and made with low-oxalate ingredients, it comes together in 10 minutes with no cooking required. Perfect for busy mornings when you want something light, energizing, and satisfying.
For 2 servings
- prep · ~2 min
Core and grate the apples.
Rinse the apples, cut into quarters, and remove the cores. Using the large holes of a box grater, grate the apple flesh directly into a mixing bowl. Leave the peel on for extra fiber and color.
TIPChoose crisp, sweet apples like Gala or Fuji. Softer varieties turn mushy when grated. - mix · ~1 min
Toss the apple with lemon juice.
Pour the fresh lemon juice over the grated apple and toss well to coat every strand. This brightens the flavor and keeps the apple from turning brown.
- mix · ~1 min
Stir in the coconut milk and spices.
Add the well-shaken coconut milk, maple syrup, cinnamon, and a tiny pinch of salt. Stir gently until the apple shreds are evenly coated and the mixture looks creamy.
TIPThat pinch of salt doesn't make it salty — it makes the apple taste sweeter and the coconut richer. - mix · ~3 min
Fold in chia seeds and shredded coconut.
Sprinkle in the chia seeds and 2 tablespoons of the shredded coconut. Fold everything together until the seeds are distributed throughout. Let the bowl sit for 2-3 minutes so the chia seeds begin to swell slightly.
- assemble · ~1 min
Divide into serving bowls and add toppings.
Scoop the apple-coconut mixture into two bowls. Scatter the fresh blueberries, remaining shredded coconut, and raw pumpkin seeds over the top.
- serve
Serve immediately while fresh and crisp.
TIPIf making ahead, hold the toppings separate and add them just before eating so the seeds stay crunchy.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Leave the peel on the apple for extra fiber, color, and a slight chew.
- 2Use full-fat canned coconut milk for the creamiest texture; light milk will be watery.
- 3Let the chia seeds sit for 2-3 minutes so they soften slightly and thicken the bowl.
- 4Toss grated apple with lemon juice immediately to prevent browning and add brightness.
- 5If making ahead, store the base separately and add toppings just before serving to keep seeds crunchy.
- 6Adjust maple syrup to taste depending on the sweetness of your apple variety.
Adapt it for your goals.
Low-sugar
Omit the maple syrup and use a very sweet apple like Fuji or Honeycrisp; the lemon and cinnamon still provide plenty of flavor.
nutty crunchNutty crunch
Replace pumpkin seeds with chopped walnuts or almonds for a different crunch and a dose of healthy fats.
tropical twistTropical twist
Swap blueberries for diced fresh mango or kiwi, and add a tablespoon of lime juice instead of lemon for a tropical vibe.
higher proteinHigher protein
Stir in a scoop of unsweetened vanilla or plain plant-based protein powder along with the chia seeds to boost staying power.
Why this is on our healthy list.
Rich in Fiber
Grated apple with peel and chia seeds provide both soluble and insoluble fiber, supporting healthy digestion and keeping you full longer.
Plant-Based Omega-3s
Chia seeds are an excellent source of alpha-linolenic acid (ALA), a type of omega-3 fat important for heart and brain health.
Low-Oxalate Ingredients
This bowl features naturally low-oxalate foods like apple, coconut, blueberries, and pumpkin seeds, making it suitable for those managing oxalate intake.
Naturally Hydrating
Fresh apple and coconut milk provide fluids and electrolytes, making this a light and refreshing breakfast that supports hydration.
Frequently asked questions
Yes, but the texture will be thinner. Use full-fat oat or cashew milk for a creamy result; avoid thin milks like almond.
