Layered breakfast cups

This recipe is so divine, and so simple. Just layer your different elements in pretty cups, and voila! Fancy eats! I literally could eat the cheesecake mixture most days right from the bowl….it is so good. Its definitely a staple in my fridge. Full of good fats, perfect to get you going in the morning, or re-energise after a workout. Intense exercise is not really my thing, its much more of a means to an end so I can eat more food….am I the only one? LOL! This is my perfect reward after going for a powerwalk pushing my girls in the pram.


Serves 6 (from the pudding and cheesecake, there will be heaps of granola left!)

Choc-chia pudding layer:

1/4 cup chia seeds
1 x 270ml coconut cream
250ml water
2tsp granulated stevia
1Tbsp cacao powder

Mix all ingredients in a bowl, let sit in the fridge overnight to thicken.

Whipped cheesecake layer

250g probiotic yoghurt cheese (or cream cheese) room temp
180ml cream
1Tbsp granulated stevia
1/4tsp vanilla powder

Using electric beaters or Bellini/TMX with butterfly attachment, blitz yoghurt cheese till soft and broken down (speed 5, 10 seconds). Add all other ingredients and mix well till lightly whipped and firm (speed 4, 40-60seconds). Refrigerate till ready to use.

Grain free granola


I don’t follow a recipe when making my granola, and just kind of chuck in different nuts and seeds and plenty of flaked coconut and a few other things. So here it is roughly:

3 cups mixed nuts (cashews, almonds, pecans)
2 cups seeds (pepitas and sunflower seeds)
2 cups flaked coconut
good pinch of salt
50g coconut oil
1tsp vanilla powder
2tsp cinnamon
1/4cup rice malt syrup

Preheat oven to 120 degrees fan forced. In a food processor, blitz nuts till chunky (speed 7, 5 seconds). Add in all other ingredients and mix well till all combined (speed 3, 30 seconds). Bake in a large pyrex dish for about 20-30minutes, mixing a few times to ensure even browning. Let cool completely, and store in an air tight container.


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