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Pumpkin breakfast bowl with banana and hazelnuts


Do you want to know what’s even better than eating a bowl full of your favorite food for breakfast? Eating the bowl too. That’s right, we’re transforming the way you eat that all-important first meal of the day and making edible breakfast bowls “a thing”. Here’s how:


serves 2

For the bowl:

  • 1 large pumpkin or squash
  • 1 teaspoon coconut oil

For the filling:

  • 3 large tbsp soy yoghurt
  • 1 large banana
  • 2 heaped tsp hazelnut butter
  • Handful hazelnuts
  • 2 large tbsp hemp seeds
  • 3 large tbsp coconut flakes
  • Pinch cinnamon
  • Maple syrup
  • (Awesome) optional- homemade matcha granola


  1. Pre-heat oven to 180°C.
  2. Cover baking tray with baking paper.
  3. Wash pumpkin, cut in half & remove seeds so it resembles a bowl.
  4. Drizzle with coconut oil and place on baking tray for 30-40 mins or until flesh is soft.
  5. While your pumpkin is in the oven, chop hazelnuts and roast in a pan for 10 minutes or until golden brown together with hemp seeds and coconut flakes.
  6. Remove pumpkin from oven and fill with ingredients, just like you would a normal breakfast bowl – spoon in the soy yoghurt, add chopped banana, drizzle with hazelnut butter and maple syrup and top with the roasted hazelnuts, hemp seeds and coconut flakes.

Our tip: Feel free to add the Freeletics matcha granola or some dried fruit if you desire…

…your bowl, your rules!