Cinnamon Protein Oat Pot
5m prep 5m cook 10m ready
A layered breakfast pot of creamy oats, protein-rich Greek yogurt mixed with whey, fresh peach slices, chia seeds, and a dusting of cinnamon. Serve immediately or refrigerate for later.
Nutrition (per serving, estimated)
Estimated based off 4 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 30.8 mg
- Iron: 0.91 mg
- Magnesium: 33.6 mg
- Phosphorus: 93.3 mg
- Potassium: 124 mg
- Zinc: 0.67 mg
Let's Cook
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Step 1.
Cook the 50 g oats according to package directions (typically simmering in water or milk for about 5 minutes) until softened and creamy, stirring occasionally so they don't stick to the bottom of the pot. Once cooked, set the oats aside to cool slightly so they don't warm and thin out the yogurt when layered.
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Step 2.
While the oats cool, prepare the remaining components: slice the 120 g peach into bite-sized pieces, and if the Greek yogurt and whey are separate, stir the 25 g whey into the 250 g Greek yogurt until smooth and evenly combined.
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Step 3.
In a jar or bowl, layer the cooled oats with the yogurt-whey mixture, the sliced peach, the 10 g chia seeds, and a dusting of cinnamon, repeating the layers if your container is tall enough. Finish with a final sprinkle of cinnamon on top, then serve immediately or cover and refrigerate until ready to eat.
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