Greek Yogurt Protein Bowl

Ingredients

• Greek yogurt 2%250 g
• Blueberries80 g
• Rolled oats40 g
• Almonds15 g
• Honey10 g

Method

1. 1Spoon and level the yoghurtSpoon the yogurt into a wide bowl and level the surface.
2. 2Dry-toast the oatsToast the oats dry for two minutes until they smell nutty.
3. 3Top and drizzle with honeyTop with blueberries, oats and almonds, then finish with honey.

Why this recipe works

Thick Greek yoghurt carries most of the protein here, so the bowl stays satisfying without anything cooked or blended. Dry-toasting the oats gives a crisp counterpoint to the soft yoghurt and the burst of the blueberries, and the almonds add the chew that stops it eating like a dessert. It is the fastest way to open the day with a real protein number when the morning is already tight.

Prep, storage & reheating

• Toast the oats in a dry pan before anything else and let them cool on a plate — warm oats soften on contact with the yoghurt and lose the crunch.
• Add the honey last, in a thin drizzle over the toppings, so the sweetness sits on top rather than disappearing into the yoghurt.

This is a no-cook bowl and reheating does not apply. If you are preparing ahead, keep the yoghurt refrigerated in a covered container and hold the toasted oats, almonds and honey separately at room temperature, then assemble just before eating so nothing goes soft. Blueberries keep best rinsed only at the point of use.

Prepping this for the week

Scaling one serving into several days is a planning problem: protein per portion, cost per week and the time you have to cook in one block.

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