CHEESECAKE BREAKFAST POT

Naturally high in protein & healthy fats, these beauties can be enjoyed for a breakfast on the go, or as a healthy dessert to satisfy that sweet tooth.

INGREDIENTS
  • 500g pot Greek yoghurt (Fage) Full fat or 2% (it’s thicker)
  • 5 drops MyProtein flavdrops (flavour of your choice) we use toffee
  • 60g milled linseed
  • 100g oats (blitz in a blender for 5 seconds to make a rough flour consistency)
  • 15g liquid coconut oil
  • 1 ripe mashed banana
  • 1 tbs honey (optional)

Topping time!

  • Choose from: Nut butter, frozen berries, honey, strawberries, banana, lemon curd

4 x 300ml pots with lids (if serving at home, use glasses for a better effect)

DIRECTIONS
  1. In a large bowl liquid coconut oil and mashed banana, mix well until smooth. If you need a bit more liquid, add a splash of milk (we like almond milk). If you would like a slightly sweeter base, add a spoon of honey or sweet freedom in here.
  2. Add linseed and oats to the wet mixture and mix well until all is covered and creates a sticky firm mix.
  3. Divide the mix into 4 and press into the bottoms of your pots. Pop these in the fridge to chill.
  4. In the yoghurt pot, add 5 drops of flavour drops. Our favourite is toffee, although vanilla works well (have a play around and match with your chosen topping). Stir well and pop back into the fridge.
  5. Topping time! Our all-time favourite is peanut butter toffee cheesecake. We used to think peanut butter and yoghurt sounded odd.. how wrong we were.
  6. Other combinations which work well: berry compote (defrost and heat berries slowly until they breakdown and thicken, add a sweetener if desired. Cool and then chill in the fridge.
  7. Fresh fruit – simply slice thinly and set aside.
  8. Remove bases and yoghurt from the fridge.
  9. Carefully & evenly spoon yoghurt over each one of the bases.
  10. Depending on your topping, either stir in or place on top of the yoghurt. (I like to create a swirl with the berry compote / lemon curd / nut butter.
  11. Place lids on to the pots and keep in the fridge ready to go!
NUTRITION FACTS
  • Calories: 385g
  • Carbs:      46g
  • Protein:    13g
  • Fats:        17g

      Servings: 4 (without toppings)

Contributor: FlexiLean Fitness

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