Greek Yoghurt with Berries, Pumpkin Seeds and Cinnamon
A breakfast built protein-first: thick yoghurt, raw berries, seeds and cinnamon, with no added sugar.
- 300 g greek yoghurt
- 100 g raspberries
- 80 g blueberries
- 25 g pumpkin seeds
- 1 tbsp ground flaxseed
- ½ tsp ground cinnamon
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Toast the pumpkin seeds in a dry pan over low heat for 2 minutes, then tip them straight out so they stop cooking.
- Step 2
Spoon the yoghurt into two bowls and stir the cinnamon through it.
- Step 3
Top with the raw berries, the toasted seeds and the ground flaxseed.
- Step 4
Eat the yoghurt and seeds before any toast or fruit alongside - protein and fat first is the whole sequencing idea, and it works at breakfast as well as dinner.
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Cook it with MelloProtein, carbs and fat for this dish
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