This pineapple crunch pot recipe takes just 25 minutes to make, and can be served warm or stored overnight, making it a great light breakfast recipe perfect for spring and that in-between season weather.
Nutritional Information
Each crunch pot contains 318 calories, 11g of protein and 6g of fibre. One serving provides two thirds of the recommended daily amount of vitamin C, 25% of your daily vitamin E and B2 and 20% of your daily calcium.
Ingredient Choices and Substitutes
Almonds – I’ve used almonds as I think they work well with the oats and have a neutral sweetness that’s complementary to the dish, but you can sub the almonds for any nuts of your choice if you aren’t a fan of almonds; both cashews and pecans would work well. You can also substitute them for pumpkin or sunflower seeds to make the recipe nut free.
Don’t have time/ don’t want to make this specific crunch recipe? Not a problem, make this batch of nutty granola to keep in your kitchen and pop some of that in your jars instead.
How to store, reheat and does it keep?
Store your pots in the fridge for up to three days after preparing them and they’re ready to eat chilled. Unfortunately, they do not reheat, so if you wish to eat a warm pot, you’ll have to eat when fresh.
Pineapple Crunch Pot Recipe
Easy pineapple breakfast recipe, eat fresh or meal prep, with one of your 5-a-day and 11g of protein.
This recipe is gluten free, dairy free and vegan. It does contain nuts and soy.
Pineapple Crunch Pot Recipe
Ingredients
- 1- inch-thick ring of pineapple
- 200 g vegan Greek style yoghurt
- ¼ cup almonds
- ¼ cup GF rolled oats
- 2 tbsp liquid sweetener of choice
- 1 tsp brown sugar optional
- 1 tsp sunflower/ vegetable oil
Instructions
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Preheat oven to 185°c. Chop your pineapple into small to medium chunks. Add your oats to a small mixing bowl along with the syrup and oil. Roughly chop about ¾ of your almonds, leaving some whole. Add your chopped almonds to your oats and syrup. Set aside your whole almonds.
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Place your almond and oat mix on a baking tray and place in the oven for 20 minutes.
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You can either serve your pineapple baked or fresh. If you’re opting to serve your pineapple baked, sprinkle with ¼ tsp of cinnamon and your brown sugar and place on a baking tray and cook for 20 minutes, alongside your oat mix.
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Once ready, spread a layer of your almond and oat mix over the base of a jar/ container. This recipe serves 2, so you’ll need approximately 30% of your mix for the base of each pot. Add your pineapple, then top each pot with 100g of vegan Greek style yoghurt, and top with your remaining whole almonds and the rest of your almond/ oat crunch.
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Eat immediately, or leave in the fridge for the next day.
Serve and enjoy!
Until next time,
Sophie
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