Gingerbread Yogurt Bowl

Yoghurt bowls are great whether for breakfast or a snack. Plus, you can adapt them seasonally in every season. They're easy to make and you can add all the macronutrients you need. What better way to spice them up in the winter than with gingerbread? Add sprinkles, tasty figs and a super gingerbread glaze on top.

Shop ingredients

Vilgain Grass-Fed Whey Protein – 2 000 g – British-sourced grass-fed protein powder, naturally sweetened with stevia and with no artificial sweeteners

£59.99

Vilgain Protein Crispies – 250 g – super crunchy protein balls with complete protein, great with cereals, porridges, and yoghurts

£10.49

Vilgain Granola – 400 g – baked flakes and nuts in large crunchy clusters, hand processed in small batches for maximum freshness

£7.49

Nutrition (1 serving)

436 kcal
42,9 g carbohydrates
13 g fats
35,2 g protein

Per 1 portion

Yogurt Mixture:

160 g non-fat Greek yoghurt
20 g vanilla protein powder
1 tsp cane molasses
1/2 tsp cinnamon
1 pinch ginger powder
pinch nutmeg
pinch cloves

Final Touch:

15 g gingerbread prebiotic topping
3 g coconut chips
3 g protein crispies
40 g fig
3 g pumpkin seeds
15 g maple&pecan granola

Instructions

Mix everything for the yogurt mixture together.
Add coconut chips, protein crispies, chopped pumpkin seeds, your favorite granola and figs. Top with gingerbread topping and enjoy.
So enjoy!

Products used in the recipe