As I mentioned, I’m in my lemon season, and this is another recipe this month using lemon curd. These lemon breakfast pots are fresh and light for a spring/ summer breakfast, and contain nuts and oats for some healthy fats and carbs too.
They’re really easy to prep, and you could prep a whole batch for the working week, so you have something to grab and go. These pots layer lemon curd with the crunchy nutty layer and lemon yoghurt, so you should be able to get every flavour and texture with every bite.
Nutritional Information
Each breakfast pot contains 362 calories, 3.4g of fibre and 10g of protein. One serving contains 15% of your daily vitamin E, 35% of your daily calcium (assuming your dairy alternative is fortified) and just over a third of the recommended daily amount of B2.
Ingredient Choices and Substitutions
I used Asda Free From Lemon Yoghurts for this recipe, which are soy based. They’re a great, affordable option for this recipe, but feel free to use any yoghurt base of your choice. But note that if you opt for a coconut or cashew based yoghurt, you may find that your pots look different to mine due to the different texture of the yoghurt layer.
If you want to avoid nuts, you can substitute the nuts for mixed seeds for the crunchy layer. Or if you want to save some time, you can simply use a store bought granola of your choice for the crunchy layer instead.
I used my own lemon curd in this recipe, but you can also swap that for a store bought alternative too.
How to store and does it keep?
Store in airtight jars and keep refrigerated. Your prepped jars can be kept for up to five days in the fridge.
Vegan Lemon Breakfast Pots Recipe
Light and fresh lemon breakfast pots with sweet lemon curd, creamy lemon yoghurt and a nutty crunch layer. A perfect quick breakfast for spring/ summer.
This recipe is gluten free, dairy free and vegan. It does contain soy and nuts unless substitutions are made.
Vegan Lemon Breakfast Pots Recipe
Ingredients
- ½ cup GF oats
- ½ cup nuts of your choice I used macadamias and almonds
- 300 g vegan lemon yoghurt
- 2 tbsp maple syrup
- 2 heaped tbsp vegan lemon curd
- 1 tsp lemon extract optional
Instructions
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Preheat your oven to 185°c and line baking tray with greaseproof paper.
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Add your oats, nuts, maple syrup and lemon extract (if using) to a mixing bowl and stir to combine. Ensure all the nuts and oats are evenly coated then transfer your mix to the baking tray. Place in the oven and cook for roughly 20 minutes until your oats are golden and lightly crispy (they’ll firm up more as they cool). Leave to cool for about 10 minutes, then start prepping your pots.
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Take two pots/ jars and spread half of your lemon curd over the base of each of them. Then add roughly 75g of the lemon yoghurt over that, sprinkle some of the crunchy layer, then repeat and add another layer of yoghurt and your nut/ oat mix. Store in the fridge until you’re ready to eat.
Serve and enjoy!
Until tomorrow,
Sophie
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