A high-protein, coffee-infused oat base layered with sweetened yoghurt and cocoa for a healthy take on the classic dessert.
A high-protein, coffee-infused oat base layered with sweetened yoghurt and cocoa for a healthy take on the classic dessert.
331
19.5 g
42.5 g
7.0 g
8.8 g
6.1 g
227.0 mg
40g Jungle Oats Original (Dry) | 152 kcal
15g Platinum Whey Protein (Vanilla flavor) | 59 kcal
100g Low Fat Plain Yoghurt | 61 kcal
100g Unsweetened Almond Milk | 13 kcal
1g (pinch) Table Salt | 0 kcal
5g Vanilla Essence | 10 kcal
5g (3g for oats, 2g for yoghurt) Stevia Sweetener | 19 kcal
5g (one teaspoon) Pure Gold Instant Coffee | 18 kcal
Cook the Oats: Boil water with a pinch of salt on the stove. Add the oats and cook until the texture is soft and creamy.
Infuse Flavor: In a separate container, whisk together the whey protein, instant coffee, almond milk, vanilla essence, and a portion of the sweetener.
Simmer: Stir the coffee-protein mixture into the cooked oats. Let the mixture simmer on low heat for a few minutes to combine flavors.
Prepare Topping: In a small bowl, mix the plain yoghurt with the remaining sweetener until smooth.
Assemble: Transfer the coffee oats into a glass or bowl. Layer the sweetened yoghurt mix evenly over the top.
Finish: Lightly sprinkle cocoa powder over the yoghurt layer.
Set: Refrigerate for at least four hours, though leaving it overnight produces the best texture and depth of flavor.
Meal Prep: This is an ideal grab-and-go breakfast. Prepare multiple jars on Sunday evening to have high-protein meals ready for the first half of your week.
Texture Tip: If the oats feel too thick after simmering, add a splash more almond milk before layering the yoghurt to maintain a “crema” like consistency.
Travel Tip: Store in a leak-proof glass jar or airtight container to keep the layers intact while on the move. Since these are best served chilled, they are perfect for road trips in a cooler bag or as a convenient office breakfast.
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