Glenisk Strawberry Oat Smoothie

glenisk-straw-smooth-51216

Ingredients,5 Count

Nutrition,174 Calories

Total Time’5 Mins

Serves,2 Servings

Ingredients

40g porridge oats
150g Glenisk Greek 0% Fat Vanilla Yogurt
1 banana
80g strawberries
1 handful of ice cubes

From Glenisk

Vanilla 0% Fat Greek Protein Yogurt Big Pot

Nutritional Information (per serving)

  • Calories,174kcal
  • Fat’1.4g
  • Saturates,0.2g
  • Carbs,26.2g
  • Sugar,11.1g
  • Protein,10.7g
  • Salt,<0.01g
  • Fibre,3.9g
Strawberry Oat Smoothie

Method

  1. Combine the porridge oats, yogurt, banana, strawberries and ice cubes together in a blender at high speed.
  2. Pour smoothie into 2 cups and serve.
  3. http://glenisk.com/recipes

Baked Raspberry Oats with Glenisk Vanilla Strained Protein Yogurt

Baked Raspberry Oats

Ideal for breakfasts, these nourishing oats are sweet and wholesome.

Ingredients

  • 1 tsp oil
  • 4 eggs
  • 4 tbsp water
  • 300g Glenisk Vanilla Irish Strained Protein Yogurt
  • 4 tbsp desiccated coconut
  • 120g oats
  • 100g frozen or fresh raspberries

Method

  1. Lightly oil an ovenproof dish or individual ramekin dishes.
  2. Whisk the eggs, Glenisk yogurt and water together in a large bowl.
  3. Add the desiccated coconut and oats and continue to whisk until well combined. Finally stir through the raspberries.
  4. Pour the mixture into a large ovenproof dish or individual ramekins.
  5. Bake in the oven at 200°C/180°C fan/400°F for 20-25 minutes or until a skewer comes out cleanly. You can also cook in a microwave on high for 10 minutes.

Baked Raspberry Oats with Glenisk Vanilla Strained Protein Yogurt

Baked Raspberry Oats

Ideal for breakfasts, these nourishing oats are sweet and wholesome.

Ingredients

  • 1 tsp oil
  • 4 eggs
  • 4 tbsp water
  • 300g Glenisk Vanilla Irish Strained Protein Yogurt
  • 4 tbsp desiccated coconut
  • 120g oats
  • 100g frozen or fresh raspberries

Method

  1. Lightly oil an ovenproof dish or individual ramekin dishes.
  2. Whisk the eggs, Glenisk yogurt and water together in a large bowl.
  3. Add the desiccated coconut and oats and continue to whisk until well combined. Finally stir through the raspberries.
  4. Pour the mixture into a large ovenproof dish or individual ramekins.
  5. Bake in the oven at 200°C/180°C fan/400°F for 20-25 minutes or until a skewer comes out cleanly. You can also cook in a microwave on high for 10 minutes.