Creamy, protein-packed overnight oats made with Greek yoghurt, cottage cheese, banana, raspberries, and shredded coconut. Perfect for a quick and nutritious breakfast.
Ingredients
- ¼ cup Greek yoghurt
- ¼ cup cottage cheese
- 1 tsp honey
- 3 tablespoons rolled oats (use brown rice or quinoa flakes if gluten-free)
- 2 tsp shredded coconut
- ½ medium banana, sliced
- ¼ cup raspberries
Method
- Blend Greek yoghurt, cottage cheese, and honey until smooth.
- Add oats and 1 tsp coconut to the yoghurt mixture and stir together. Refrigerate for 15 minutes.
- Place half of the oat mixture into a small jar. Add banana slices and half the raspberries, then top with remaining oat mixture. Finish with remaining raspberries and coconut.
Serving Information
Serves: 1
Prep Time: 20 minutes | Cook Time: 0 minutes
Nutritional Information (Per Serve)
Energy: 1427 kJ, Calories: 340.8 cal, Protein: 16.5 g, Carbohydrates: 30.5 g, Fibre: 5.4 g, Total Fat: 15.1 g, Saturated Fat: 9.5 g, Sugar: 18.9 g
