Blueberry and banana breakfast yogurt pots
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Maja Smend
Blueberry and banana breakfast yogurt pots
Recipe by Joy Skipper
A filling, protein-rich breakfast, with live yogurt to introduce probiotics at the start of your day. Using slightly unripe bananas increases the resistant starch in the diet, a valuable source of prebiotic food for the ‘good’ bacteria in your gut
Serves: 2
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
425Kcal
Fat
22gr
Saturates
6gr
Carbs
33gr
Sugars
31gr
Fibre
8gr
Protein
19gr
Salt
0.4gr
Joy Skipper
Joy is a food stylist, recipe developer, food writer and registered nutritionist.
See more of Joy Skipper’s recipes
Joy Skipper
Joy is a food stylist, recipe developer, food writer and registered nutritionist.
See more of Joy Skipper’s recipes
Ingredients
- 300glivenaturalyogurt
- 100gblueberries
- 1slightlyunder-ripebanana,sliced
- 4tspmilledflaxseed
- 2tbsppeanutbutter(orothernutbutter)
- 2tspclearhoneyormaplesyrup
Step by step
- Divide half the yogurt between two glasses or small bowls.
- Divide half the blueberries and half the sliced banana between them, then sprinkle 1 teaspoon of milled flaxseed over each.
- Add 1 tablespoon of nut butter to each pot, then repeat the layers with the remaining yogurt, blueberries, banana and flaxseed.
- Drizzle with honey or maple syrup to serve.
