Greek yoghurt layered with kiwi, oats and almonds in a cup, with honey. Five minutes and a spoon.
- Ready in5 minutes
- Serves1
Ingredients
- 200 g greek yoghurt, full fat
- 2 kiwis kiwi fruit
- 30 g rolled oats (use certified gluten-free if needed)
- 15 g almonds
- 8 g honey
Method
- Peel and slice the kiwi. Roughly chop the almonds.
- Spoon half the yoghurt into a glass or cup, then half the kiwi, half the oats and half the almonds.
- Repeat the layers.
- Drizzle the honey over the top.
What this plate gives you
Full-fat Greek yoghurt gives about 18 g of the 27 g of protein and most of the 20 g of fat; the oats and almonds give the crunch and 6 g of the 9 g of fibre. At 504 calories it is a quarter of a 2,000-calorie day. Made on 0% Greek yoghurt the same cup is about 400 calories with the same protein, which is the difference between this bowl and the berry bowl. Two kiwis are about 140 g.
Swaps
- 0% Greek yoghurt: about 100 calories fewer.
- Any soft fruit for the kiwi: the numbers barely move.
- Toast the oats and almonds in a dry pan for three minutes: no change to the numbers, more crunch.
Keeping it
Keep the yoghurt and the crunch separate and each keeps three days; together, the oats soften within an hour.
