Coconut-Yoghurt Berry Bowl with Pumpkin-Seed Crunch

Ingredients

• 300 g unsweetened coconut yoghurt — stirred
• 150 g mixed berries, fresh or frozen — if frozen, thawed
• 40 g gluten-free rolled oats — uncooked
• 20 g chia seeds — whole
• 16 g ground flaxseed — freshly ground if possible
• 20 g pumpkin seeds — roughly chopped
• 120 ml water — room temperature

Instructions

1. In a medium bowl, whisk the unsweetened coconut yoghurt with the water until it becomes slightly thinner and creamy; this adds gentle hydration to support bowel movement without making the bowl heavy.
2. Stir in the gluten-free rolled oats, chia seeds, and ground flaxseed until everything is evenly combined, then let the mixture sit for 5–10 minutes so the seeds can swell and form a soft, gel-like texture that is easier to digest.
3. While the base thickens, roughly chop the pumpkin seeds and, if using frozen berries, thaw them briefly at room temperature or under cool water until just softened.
4. Fold half of the mixed berries into the yoghurt mixture, then divide the mixture between two small bowls.
5. Top each bowl with the remaining berries and sprinkle evenly with the chopped pumpkin seeds to add a magnesium-rich, crunchy finish without excess fat.
6. Taste and, if desired, add a small splash of extra water to loosen the texture for an even gentler, more hydrating bowl.