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two pineapple crunch pots on a tray

Pineapple Crunch Pot Recipe

Easy pineapple breakfast recipe, eat fresh or meal prep, with one of your 5-a-day and 11g of protein.
Course Breakfast
Cuisine American
Keyword Pineapple Breakfast Recipes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Calories 318 kcal

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

  1. 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.

  2. Place your almond and oat mix on a baking tray and place in the oven for 20 minutes.
  3. 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.
  4. 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.
  5. Eat immediately, or leave in the fridge for the next day.

Serve and enjoy!