Lunch Box Club has gone a little sweeter because sometimes mornings are early and we need food to fuel our mornings as well fuel our afternoons. When I’m faced with those kind of days, I love packing these little breakfast pots. I pack the yoghurt and fresh fruit in a separate container from the chocolate squares (so they don’t go soggy) and then crumble the squares over the yoghurt when I’m ready to tuck in.
Breakfast yoghurt pots + chocolate squaresPrint This
- FOR THE CHOCOLATE SQUARES
- 1 medium-sized ripe banana, mashed
- 100g natural or soya yogurt (or your favourite)
- 30g chocolate protein powder or cocoa powder
- 1 tbsp peanut butter
- 220g porridge oats
- 1 tbsp maple syrup
- 1 tsp baking powder
- Handful frozen/fresh raspberries
- 150-175ml milk/plant m*lk
- FOR THE REST
- 500g pot yoghurt (your favourite)
- Punnet of blueberries
- 300g strawberries, chopped
- Seeds, nuts, cacao nibs, dried fruit - all optional
Preheat the oven to 200c. Grease or line a small square baking tin or loaf tin.
Add the dry ingredients for the chocolate squares and stir until well combined. Add the mashed banana, yogurt, and peanut butter. Add the milk last adding slowly until a thick porridge consistency is achieved. Fold in the raspberries last.
Pour the mixture into the lined baking tray and bake until golden (about 30 minutes).
Allow to cool before slicing into 16 small squares or 9 large squares.
Separate the yogurt into 3 lunchboxes or jars. Add the berries and toppings that you are using. Keep the squares separate or option to crumble them on top. The squares can be kept for 5 days in the fridge or can be frozen up to 3 months.