Looking for a quick, delicious, and high-protein breakfast? These Raspberry Breakfast Pots are the perfect solution!
Ingredients
(makes 3)
1 cup raspberries
3 tbsp sugar free maple syrup
½ lemon, juiced
50g oats
25g walnuts
1 tbsp shredded coconut
400g Chobani fit vanilla yoghurt
2 scoops unflavoured collagen powder
Method
Prepare layers:
Preheat the oven to 180°C. In a baking dish, combine the frozen raspberries, 2 tbsp maple syrup, and lemon juice. Spread them out in a single layer and cover tightly with foil. Roast for 10-12 minutes, then set aside to cool completely.
While the raspberries cool, spread the oats and walnuts on a baking tray. Mix 1 tbsp of maple syrup with 1 tbsp of water, drizzle over the oats and walnuts, and toss to coat. Bake for 15-20 minutes, stirring occasionally, until golden and fragrant. Add the shredded coconut during the final 2-3 minutes. Be careful not to burn the mixture. Set aside to cool.
Assemble the breakfast pots:
Mix together unflavoured collagen and yoghurt in a bowl.
In 3 small jars or glasses, layer the roasted raspberries (including the juices) and YoPro yoghurt.
If serving immediately, top with the toasted oat, walnut, and coconut mixture. If storing, cover the jars and refrigerate for up to 4 days. Store the nut mixture in an airtight container and sprinkle on just before serving.
Breakfast pots can be stored in the fridge in an airtight container for up to 3 days.
Nutrition Information
(per pot)
Calories 246
Protein 20g
Carbs 27g
Fats 8g
Fibre 6g
