Breakfast Scramble Bowl Recipe

Ash Tyrrell

Breakfast Scramble Bowl Recipe

I have to tell you, making this Breakfast Scramble Bowl has completely changed my mornings. I love how easy it is to throw together, yet it feels indulgent enough to make breakfast exciting. The combination of crunchy cereal, creamy chocolate, and fresh strawberries is just perfect.

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Prep Time 10

Cook Time 5

Ingredients Method Notes

Ingredients

2 ½ cups Cheerios cereal – I use the plain variety because it lets the chocolate and fruit flavors shine. Avoid the flavored ones; they can get too sweet.
12 oz. white chocolate finely chopped or chips – I always grate or chop the chocolate myself for smoother melting.
3 tablespoons coconut oil – This helps the chocolate coat the cereal evenly and adds a subtle tropical note.
1 cup diced fresh strawberries about 5–6 oz. – Fresh is best here; frozen berries release too much water and make the mixture soggy.

Method

Start by washing and dicing your strawberries into small, bite-sized pieces. This ensures each bowl gets a nice fruity pop. Chop your white chocolate if you’re not using chips, so it melts smoothly.
In a medium saucepan over low heat, gently melt the white chocolate with coconut oil. Stir constantly with a spatula until the mixture is completely smooth and pourable.
Remove the pan from heat and fold in the Cheerios cereal. Gently fold in your diced strawberries, being careful not to crush them.
Spoon the mixture into greased silicone molds or small bowls. Press lightly so everything sticks together but don’t compress too hard.
Place your molds in the freezer for 15–20 minutes until set. Once firm, remove the bowls and enjoy immediately or store for later.

Notes

I always use fresh strawberries; frozen ones make the texture mushy.
I melt the chocolate slowly over low heat; high heat can burn it easily.
I lightly grease silicone molds to make removal effortless.
If I want extra flavor, I sprinkle a tiny pinch of sea salt on top before freezing.