- 1 tub of 0% fat greek yoghurt (or quark or skyr)
- Bag of oats
- 1 tsp salt
- 2 tsp baking powder
- 2 large free range eggs
- drop of milk
How to make it
- Empty a 500g tub of 0% fat Greek yoghurt into a bowl.
- Fill the tub with oats and place into the bowl. Now repeat this step so that there are 1 pot of yoghurt and 2 pots of oats in the bowl.
- Now add in salt, baking powder as well as the eggs. Mix well. You may need a few drops of milk if appears to dry.
- Then simply roll into balls with your hands and add into a muffin tin.
- Why not try flavouring them – e.g. some plain, some with added flaked almonds, others with grated cheese and perhaps some dried berries & mixed spice?
- Bake at about 175 degrees for about 40 mins – remember, each oven is different! Keep an eye on them!
How are these higher protein?
Yoghurt provides 3 to 5 grams of protein per 100 grams. Regular Greek yoghurt provides about 6 to7 grams of protein per 100 gram while 0% fat greek yoghurt provides 10 grams of protein per 100 grams. Skyr and quark are similar but can provide as much as 12 grams of protein per 100 grams.
So, by making the traditional porridge bread recipe but adding in the higher protein yoghurt (or quark/ skyr) as well as 2 large eggs, you’ll be adding up to 63 extra grams of protein to the mixture (or about 5 grams of protein per scone). Cool, eh?
For a high protein breakfast option, why not add some peanut butter or cheese on top of a scone and enjoy with a latte (made on cows milk, soya milk, pea milk or protein milk as they’re the only milks with protein). You’ll hit 25 grams of protein in that meal!