Breakfast Plate
Serves 1
300 kcal | 7g fat | 46g carbs | 11g protein | 8g fibre
GET YOUR SHIT TOGETHER
30g oats
5g chia seeds
40ml semi-skimmed milk
1/2 tsp vanilla extract
60g raspberries (lightly crushed)
5g honey
60g full-fat greek yoghurt or dairy-free yoghurt
25g custard
RIGhT, CHEF. YOU’RE UP.
Lightly crush the raspberries with a fork and mix with the honey. Spoon into the bottom of your jar.
Add the oats, chia seeds, Greek-style yoghurt, milk and vanilla to a bowl and mix well until combined.
Spoon the creamy oat mixture over the raspberries and smooth the top.
Spoon the custard straight over the oats to create the final trifle layer.
Cover and refrigerate overnight, or for at least 4 hours.
THE NUTRITIONIST BIT
The science behind your plate, minus the science lesson.
Oats and chia seeds provide fibre, including beta-glucan from oats, while raspberries add even more fibre alongside vitamin C. Yoghurt provides calcium and some protein, but we’re not trying to turn every breakfast into a protein competition, this one is about an easy, filling breakfast that tastes like pudding.
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