Estimated nutrition per portion: 129 kcal · 7.4g protein · 22.5g carbohydrate · 1.7g fat · 3.5g fibre.
One small breakfast: a snack or meal component. 175g of measured ingredients before added water. Finished weight can vary.
Strawberry yoghurt oat cup
Ingredients
- 60 g Strawberries, washed and hulled
- 100 g Virtually fat-free plain yoghurt
- 15 g Dry porridge oats
Instructions
- Wash and hull strawberries before weighing.
- Chop them finely.
- Stir dry oats into the yoghurt, cover and refrigerate until softened.
- Add strawberries before serving.
- Water may be added for texture; no sweetener is included.
Notes
Storage and leftovers
Prepare one portion where possible. Follow product storage instructions and the earliest use-by date. For other cooked leftovers, cool promptly, refrigerate within two hours and use within 48 hours unless the label requires sooner. Reheat only once until steaming hot throughout.
Nutrition calculation and sources
- 60g Strawberries, washed and hulled — CoFID 14-324
- 100g Virtually fat-free plain yoghurt — CoFID 12-533
- 15g Dry porridge oats — CoFID 11-788
Estimated per portion as ingredient grams × CoFID 2021 values per 100g ÷ 100, summed across ingredients. Reviewed 2 October 2026. Generic foods may differ from your products; additions require recalculation.
CoFID 2021. Contains public sector information licensed under the Open Government Licence v3.0.
Independently written MynRecipes recipe. No clinical GLP-1 approval is claimed. This portion is not a complete daily diet.