Temperature guide for breakfast bowls
- Smoothie bowls (frozen base):Blended frozen fruit keeps the bowl temperature well below 10°C. Phycocyanin fully preserved.
- Overnight oats (refrigerated):Made and served cold. Phycocyanin fully preserved. Add spirulina when making or stir in before eating.
- Warm porridge/grain bowls:Cook oats or quinoa normally, then let cool to below 40°C before stirring in spirulina (test by touch — should feel lukewarm to the hand). Phycocyanin preserved. Alternatively: add spirulina to warm but not hot bowls and accept the colour change (chlorophyll survives, phycocyanin is lost).
Recipe 1: Deep teal açaí spirulina bowl
Serves 2. Frozen açaí provides the thick, spoonable texture; spirulina deepens the colour and adds protein and iron.
- 2 × 100 g frozen açaí packets (or 2 tbsp açaí powder + 100 g frozen mixed berries)
- 1 frozen banana
- 150 g frozen mango chunks
- 10 g spirulina powder
- 100 ml oat milk or coconut milk
- Toppings: sliced fresh banana, granola, kiwi, hemp seeds, desiccated coconut, drizzle of honey
Blend frozen fruit, spirulina, and milk using a tamper-equipped blender (or high-powered blender with minimal liquid) until smooth but very thick — it should hold toppings. Add milk only to get the blender moving; too much liquid creates a runny bowl. Serve immediately, topped generously. The mango and kiwi topping provides vitamin C for iron absorption.
Recipe 2: Green spirulina mango bowl
Serves 2. Brighter, lighter colour than the açaí version. Uses banana as the primary body with mango and spirulina.
- 2 frozen bananas
- 200 g frozen mango
- 10 g spirulina powder
- Juice of half lime
- 80 ml coconut milk
- Toppings: fresh mango, passion fruit, toasted coconut flakes, chia seeds, mint leaves
Blend frozen banana and mango with spirulina, lime juice, and minimal coconut milk until very thick and smooth. The lime juice stabilises phycocyanin colour and provides vitamin C. Serve immediately in chilled bowls.
Recipe 3: Spirulina overnight oats
Serves 2. Made the night before — maximum convenience with full phycocyanin preservation.
- 160 g rolled oats
- 8 g spirulina powder
- 400 ml oat milk (or almond milk)
- 4 tbsp chia seeds
- 2 tbsp maple syrup or honey
- 1 tsp vanilla extract
- Pinch of salt
- Morning toppings:fresh berries, sliced banana, nut butter drizzle, pumpkin seeds
Stir all ingredients together in two jars or a covered bowl. The spirulina disperses best when whisked into the milk first before adding oats. Refrigerate overnight (minimum 6 hours; up to 3 days). In the morning, add 2–3 tbsp more milk if too thick. Top and serve cold. Chia seeds soak up liquid and create a pudding-like texture alongside the oats.
Recipe 4: Warm spirulina quinoa breakfast bowl
Serves 2. Protein-dense (quinoa is a complete protein + spirulina protein) and sustaining. Add spirulina after cooling for phycocyanin; stir in hot for chlorophyll colour only.
- 200 g cooked quinoa (from 100 g dry)
- 8 g spirulina powder
- 200 ml oat milk
- 2 tbsp almond butter
- 1 tbsp maple syrup
- 1 tsp cinnamon
- Pinch of cardamom
- Toppings: sliced apple, walnuts, pomegranate seeds, extra cinnamon
Warm cooked quinoa gently with oat milk, almond butter, maple syrup, and spices — 2–3 minutes over low heat until creamy. Remove from heat and cool 5–10 minutes. Once lukewarm, stir in spirulina. Serve with toppings. Pomegranate seeds provide polyphenols and vitamin C alongside the spirulina iron.
Recipe 5: Spirulina bircher muesli
Serves 4. Classic Swiss style, made overnight. Full phycocyanin preserved when served cold.
- 300 g rolled oats
- 10 g spirulina powder
- 400 ml apple juice
- 200 g plain yogurt (or coconut yogurt)
- 2 apples, grated
- Juice of 1 lemon
- 80 g mixed dried fruit (raisins, apricots)
- 60 g mixed nuts, roughly chopped
Whisk spirulina into apple juice until dispersed (acid in juice helps). Mix in oats, yogurt, grated apple (lemon juice prevents browning), and dried fruit. Cover and refrigerate overnight. In the morning, stir and add more apple juice or yogurt to adjust consistency. Top with nuts. Apricots provide non-haem iron in addition to spirulina’s iron; apple juice’s vitamin C enhances absorption of both.