Make your own Balanced Brekfast Pots in 4 flavours:

BLUEBERRY MUFFIN

INGREDIENTS

40 grams rolled oats

100 millilitres fresh pasteurised milk

50 grams natural yoghurt

70 grams blueberries

1/4 teaspoon nutmeg

1/4 teaspoon of cinimon

PREPARATION

1. Add all of the ingredients except for the blueberries in a clean mason jar.

2. Stir everything together.

3. Add the blueberries, whole.

4. Put a lid on the mason jar and refrigerate overnight (≤ 5°C).

5. Enjoy!

LEMON AND RASPBERRY

INGREDIENTS

40 grams rolled oats

100 millilitres fresh pasteurised milk

50 grams natural yoghurt

Zest of 1/4 lemon

50 grams raspberries

PREPARATION

1. Add all of the ingredients except for the raspberries in a clean mason jar.

2. Stir everything together.

3. Add the raspberries.

4. Put a lid on the mason jar and refrigerate overnight (≤ 5°C).

5. Enjoy!

BANANA BREAD

INGREDIENTS

40 grams rolled oats

100 millilitres fresh pasteurised milk

50 grams natural yoghurt

1 small banana, sliced

3/4 teaspoon vanilla extract

15 grams pecans, chopped

PREPARATION

1. Add all of the ingredients except for the banana and pecans in a clean mason jar.

2. Stir everything together.

3. Add the banana and pecans.

4. Put a lid on the mason jar and refrigerate overnight (≤ 5°C).

5. Enjoy!

CARROT CAKE

INGREDIENTS
40 grams rolled oats

100 millilitres fresh pasteurised milk

50 grams natural yoghurt

1 teaspoon honey (optional)

½ grated carrot

15 grams walnuts, chopped

1 teaspoon cinnamon

PREPARATION

1. Add all of the ingredients except for the carrot and walnut in a clean mason jar.

2. Stir everything together.

3. Add the leftover walnuts.

4. Put a lid on the mason jar and refrigerate overnight (≤ 5°C).

5. Enjoy!