Raspberry breakfast pots
This tasty, nutrient-packed breakfast is a morning win! Ready to eat at home or take to work, it’s packed with around 28 g protein and 14 g fibre to keep you full and energised until lunchtime.
A high-protein, high-fibre start helps keep blood sugar steady, which can mean fewer cravings, more consistent energy and better appetite control all day long.
Why it matters (especially for women 35+):
🔹 Hormone support & satiety - It can get harder to regulate blood sugar as we get older, so a protein-rich breakfast helps steady levels and reduce mid-morning cravings.
🔹 Muscle & metabolism - Protein first thing supports lean muscle, which naturally declines from age 30, and especially during perimenopause/menopause.
🔹 Grab-and-go - Make it the night before, and it’s ready to eat or take to work. No more feeling starving by 11 after grabbing a slice of toast or a bowl of cornflakes.
Ingredients
1 tbsp rolled oats
1 tbsp chia seeds
2 tbsp shelled hemp seeds
½ tbsp pumpkin seeds
100 g high-protein Greek-style yoghurt (*Fage)
3 tbsp unsweetened almond or coconut milk
Small handful chopped pear
Small handful of raspberries, lightly squashed (save 2–3 whole to top)
Topping
½ tbsp almond butter
Pinch of pumpkin seeds and a few cacao nibs (optional)
Method
Combine the dry ingredients in a jar or small bowl.
Stir in the yoghurt, then the milk until everything is well coated.
Fold in the pear and raspberries (or add just before serving if you prefer them on top).
Top with the almond butter and a sprinkle of pumpkin seeds or cacao nibs (or add in the morning if you have time).
Cover and refrigerate overnight.
Tip
Protein-boosting - if you’re using Greek-style yoghurt with less than 10 g protein/100 g, stir in 1 tbsp (~8 g) whey protein powder /100 g yoghurt.
Batch prep - make 5x this recipe in a larger container for a ready-to-go healthy breakfast all week.
