Print
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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 362 kcal
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
-
Preheat your oven to 185°c and line baking tray with greaseproof paper.
-
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.
-
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.