A healthy breakfast option to make sure you’re getting enough protein. This recipe makes a great base for adding your favourite toppings. Enjoy it straight away with raw oats for a little more texture, or make overnight oats for a creamier breakfast that’s ready to grab the next morning. Try both and see which you prefer—texture can make all the difference.
Ingredients
40g rolled oats
100g no-fat or full-fat Greek yogurt
1 tbsp chia seeds
1 tbsp ground linseed (flaxseed)
Milk (cow’s or plant-based), as needed
80g blueberries (fresh or frozen)*
A small handful of nuts (around 20g)
This will give you approximately 20-25g protein per a serving, depending on the yogurt, milk and toppings you choose.
*Tip: Fresh or frozen blueberries both work well. Frozen berries are often more affordable, last longer, and are just as nutritious. They also keep your breakfast colder and become soft and juicy as they thaw.
Method
- Add the oats, chia seeds and ground linseed to a bowl or jar.
- Stir in the Greek yogurt, then add enough milk to reach your preferred consistency.
- If eating straight away, leave the mixture to stand for 10–15 minutes so the chia and ground linseed can soften, for a safter digestion. Then top with the blueberries and nuts and enjoy.
- For overnight oats, cover and refrigerate overnight. In the morning, stir well, add a splash more milk if needed, then top with the blueberries and nuts before serving.
Variations
- Choose full-fat or reduced fat Greek yogurt depending on your calorie and protein goals.
- Add a spoonful of peanut or almond butter for extra healthy fats and flavour, but remember these are calorie-dense.
- Stir in a scoop of protein powder if you’d like to increase the protein content.
- Swap blueberries for raspberries, strawberries, cherries or chopped apple. You can use fresh or frozen fruit. Frozen is just as nutritious
- Add cinnamon or vanilla extract for extra flavour.
- Sprinkle with pumpkin or sunflower seeds for extra fibre and healthy fats.
