How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Vegan Cookie Dough Breakfast Bowl?

You need 5 ingredients. The key ingredients include: 1 piece very ripe banana, 1 and 1/2 tablespoons gluten-free oats or oat bran, 2 tablespoons all-natural peanut butter (or an allergy-friendly alternative), 1/4 cup non-dairy yogurt, plain, and more.

Is Vegan Cookie Dough Breakfast Bowl suitable as breakfast?

Yes, Vegan Cookie Dough Breakfast Bowl falls under the Breakfast category and is a great choice for this type of meal.

How do I store leftover Vegan Cookie Dough Breakfast Bowl?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Cookie Dough Breakfast Bowl Recipe

Name: Vegan Cookie Dough Breakfast Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 piece very ripe banana; 1 and 1/2 tablespoons gluten-free oats or oat bran; 2 tablespoons all-natural peanut butter (or an allergy-friendly alternative); 1/4 cup non-dairy yogurt, plain; 1 tablespoon erythritol, xylitol or unrefined sugar

Start your day right with this Vegan Cookie Dough Breakfast Bowl recipe. Made with very ripe banana, oats, all-natural peanut butter and non-dairy yogur…

This Vegan Cookie Dough Breakfast Bowl relies on simple, everyday ingredients such as piece very ripe banana and non-dairy yogurt, plain. It comes together quickly and makes 4 servings, at about 187 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Vegan Cookie Dough Breakfast Bowl delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Breakfast

Servings: persons

1 piece very ripe banana
1 and 1/2 tablespoons gluten-free oats or oat bran
2 tablespoons all-natural peanut butter (or an allergy-friendly alternative)
1/4 cup non-dairy yogurt, plain
1 tablespoon erythritol, xylitol or unrefined sugar

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
187 kcal
Category
Breakfast

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Vegan Cookie Dough Breakfast Bowl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions