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Festive Protein Yoghurt Bowl with Pistachio Granola and Strawberry Jam

All the colours of Christmas compacted into a sweet and nutritious festive breakfast. Featuring protein coconut yoghurt as the base, a crunchy and toasty pistachio and banana granola and a smooth strawberry jam made from fresh strawberries. The perfect combo of nuttiness, creaminess and sweetness in every bite.

Prep Time

15 Minutes

Cook Time

30 Minutes

Serves

2

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Festive Protein Yoghurt Bowl with Pistachio Granola and Strawberry Jam

Festive Protein Yoghurt Bowl with Pistachio Granola and Strawberry Jam

All the colours of Christmas compacted into a sweet and nutritious festive breakfast. Featuring protein coconut yoghurt as the base, a crunchy and toasty pistachio and banana granola and a smooth strawberry jam made from fresh strawberries. The perfect combo of nuttiness, creaminess and sweetness in every bite.

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Serves: 2

Ingredients:

Granola:

  • 1 small banana, mashed
  • 1/4 cup pistachio butter or pistachio cream
  • 1/4 cup rice malt syrup
  • 1 tsp vanilla extract
  • 2 cups rolled oats
  • 1/2 cup pistachios
  • 1/4 tsp ground cinnamon
  • 1 – 2 tbsp oat milk

Strawberry Jam:

  •  1 punnet of strawberries, tops removed
  • 1 tsp vanilla extract
  • 2 tbsp rice malt syrup
  • juice of half a lemon
  • 1 tbsp arrowroot flour

Protein Yoghurt:

  • 1 & 1/2 cups coconut yoghurt
  • 1/3 cup vanilla protein powder

Optional Garnish:

  • pistachio butter or pistachio cream

Preparations:


  1. Preheat oven to 180°C and line a baking tray.

  2. Mix rolled oats, cinnamon and pistachios in a large bowl. Add the mashed banana, pistachio butter, rice malt syrup, vanilla extract and oat milk. Mix until well combined. The mixture should be on the wetter side.

  3. Transfer to the lined baking tray and spread. Bake in the oven for 25-30 minutes, mixing around every 10 minutes, or until golden. Remove from the oven and allow to cool for 10 minutes to crisp up.

  4. Meanwhile, mix all the ingredients for the strawberry jam in a saucepan. Heat over medium to high and cook for 15 – 20 minutes, whisking regularly, or until thick and jammy. Remove from heat and transfer to a bowl.

  5. Place the coconut yoghurt and protein powder in a bowl and whisk until smooth.

  6. To serve, spread the coconut yoghurt in a bowl. Top with the granola, jam and extra pistachio butter.



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Ingredients

Granola:

  • 1 small banana, mashed
  • 1/4 cup pistachio butter or pistachio cream
  • 1/4 cup rice malt syrup
  • 1 tsp vanilla extract
  • 2 cups rolled oats
  • 1/2 cup pistachios
  • 1/4 tsp ground cinnamon
  • 1 – 2 tbsp oat milk

Strawberry Jam:

  •  1 punnet of strawberries, tops removed
  • 1 tsp vanilla extract
  • 2 tbsp rice malt syrup
  • juice of half a lemon
  • 1 tbsp arrowroot flour

Protein Yoghurt:

  • 1 & 1/2 cups coconut yoghurt
  • 1/3 cup vanilla protein powder

Optional Garnish:

  • pistachio butter or pistachio cream

Preparation

  1. Preheat oven to 180°C and line a baking tray.
  2. Mix rolled oats, cinnamon and pistachios in a large bowl. Add the mashed banana, pistachio butter, rice malt syrup, vanilla extract and oat milk. Mix until well combined. The mixture should be on the wetter side.
  3. Transfer to the lined baking tray and spread. Bake in the oven for 25-30 minutes, mixing around every 10 minutes, or until golden. Remove from the oven and allow to cool for 10 minutes to crisp up.
  4. Meanwhile, mix all the ingredients for the strawberry jam in a saucepan. Heat over medium to high and cook for 15 – 20 minutes, whisking regularly, or until thick and jammy. Remove from heat and transfer to a bowl.
  5. Place the coconut yoghurt and protein powder in a bowl and whisk until smooth.
  6. To serve, spread the coconut yoghurt in a bowl. Top with the granola, jam and extra pistachio butter.

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