Crunchy Passion Fruit Protein Yoghurt




349 per portion


50g oats (use gluten free if preferred)

2 tsps ground cinnamon

2 tbsps maple syrup

200g Greek yoghurt (use dairy free if preferred)

25g vanilla flavour whey or plant-based protein powder

the seeds of one passion fruit

a sprinkle of flaked almonds

a sprinkle of chia seedsv

How To

Preheat oven to 180˚C/350˚F. Pour the oats onto an oven tray lined with baking paper.

Add the cinnamon and maple syrup. Stir everything together to combine, then spread out to distribute evenly.

Bake for 15-20 minutes, or until golden. Stir after 10 minutes of cooking time. Leave to cool on the tray.

Place the yoghurt and protein powder in a bowl and mix well to combine thoroughly.

Top with the passion fruit seeds, flaked almonds, chia seeds and 1/3 of the oat topping. Serve.

Store any leftover oaty topping in an airtight container for up to 2 weeks. Store any leftover protein yoghurt in an airtight container and refrigerate for up to 24 hours.

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