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Blueberry ‘Cheesecake’ Breakfast Pots
- Category: Popular |
Can’t believe I’m only hopping on the Weetabix trend now!!! These pots are super simple, packed with protein and fibre, and taste like a fruity cheesecake breakfast.
SERVES
4
CALORIES
321
DIFFICULTY
simple
Can I make these breakfast pots ahead of time for meal prep?
These are perfect for meal prep. Once assembled, leave them in the fridge overnight and they’re ready to grab-and-go in the morning. They’ll last up to 4 days in an airtight container.
Can I use fresh berries instead of frozen?
Absolutely. Fresh berries work just as well, though you might need to simmer them a little less since they’ll release less juice than frozen ones.
Can I swap the Greek yogurt for something else?
You can use plant-based yogurt for a dairy-free version, or even quark for a slightly tangier, higher-protein twist.
Can I use regular Weetabix instead of protein Weetabix?
Definitely. Protein Weetabix adds an extra boost, but regular Weetabix will work fine—you’ll just get slightly less protein per pot.
How can I make this vegan or dairy-free?
Swap Greek yogurt for a plant-based yogurt, and use a vegan protein powder. For a little sweetness, try maple syrup instead of honey.
Can I add more toppings or mix-ins?
Chopped nuts, seeds, or extra berries are all great additions. Just be careful not to add too much liquid or it might change the texture.
Can I eat these pots cold, or do they need warming?
You can eat them cold straight from the fridge—perfect for busy mornings! If you prefer, you can warm them slightly in the microwave for 20–30 seconds.
Can I double or triple the recipe?
Just make sure you have enough containers for meal prep. These pots freeze well too, so you could make a big batch for the week.
Can I use other fruits for the coulis?
Absolutely. Mango, raspberries, cherries, or even a mixed berry combo works brilliantly. Just adjust the lemon juice depending on the sweetness of the fruit.
How do I get the “cheesecake” texture with Weetabix?
The trick is to press the Weetabix down with milk so it forms a firm base that’s similar to a cheesecake crust. Layering the protein yogurt on top gives it that creamy, indulgent texture without the guilt.
Method
Step 1
Pop 200g frozen berries into a saucepan, simmer for a few mins, then add a squeeze of lemon. Mash with a fork until it’s your desired consistency and leave to cool.
Step 2
To make your protein yogurt, mix Greek yogurt with 1–2 scoops of protein powder and a drizzle of honey. Set aside.
Step 3
Take four small meal prep containers, then add two weetabix per pot. Add around 50ml of milk to each pot and press down on the weetabix using a fork until you get what looks like a cheesecake base. Add your yogurt, a sprinkle of chia seeds then top with your fruit coulis.
Step 4
Set in the fridge overnight and enjoy. Keeps up to 4 days in an airtight container. Enjoy 😊
Ingredients
8 protein weetabix biscuits (you can use original too)
200ml semi skimmed milk
500g 0% Greek yogurt
2 tsp chia seeds
1-2 30g scoops whey isolate protein powder
200g frozen blueberries (any frozen berries will work)
2 tbsp lemon juice
