Almond and raspberry breakfast bowl

Nutrition content per serve^{*^}

Energy: 365 calories (1,533 kJ) | Protein: 34g | Carb: 27g | Sugar: 14g | Total fat: 11g | Sat fat: 3.5g | Fibre: 11g | Serves: 1 | Total time:  10 minutes

Ingredients:

• 200g plain natural yoghurt (we recommend a high-protein Greek yoghurt)
• 2 cups of frozen raspberries
• 1 tbsp almond butter
• 1 tbsp vanilla protein powder (optional)
• A dash of sweetener (optional)
• 1-2 tbsp granola (Health Hub granola recipe)

To serve:

• Fresh sliced apple and extra nuts and seeds, if desired

Directions:

1. Add yoghurt to a small bowl and stir in protein powder (if using). Mix until well combined.
2. Place raspberries in a small pot, add sweetener (if using), then place on medium heat on the stove. Cook for 5 minutes, stirring regularly, until raspberries are broken down. This will make extra raspberry compote to store in the fridge for breakfast for the next 2-3 days.
3. Place ½ cup of raspberry compote into bowl with yoghurt.
4. Drizzle almond butter over yoghurt and raspberries, then sprinkle granola on top.
   

Chef’s tips:

• You can add extra fruit and nuts/seeds depending on what you have in the pantry.

Why it’s good for you: 

• Yoghurt is high in protein and calcium, important for bone health.
• Raspberries contain the highest amount of fibre of all berries, helping you to reach the recommended 30g fibre each day.
  
  

^* Approximate values from Xyris Foodworks software
^{^} Does not account for ‘to serve’ with food

All information contained in this recipe has been prepared by CBHS health professionals and is intended for general information purposes only. The information provided should not be relied upon as medical advice and does not supersede or replace a consultation with a suitably qualified healthcare professional.