Blueberry Meal Prep
Say hello to your new favourite meal prep line-up, featuring the ultimate breakfast (and snack!) upgrade: British blueberries!
- Lemon & chia seed overnight oats
- High-protein cottage cheese blueberry donuts
- Yoghurt & blueberry chocolate clusters
- Hot honey halloumi grain salad
MAKES 2 SERVINGS
PREP TIME 20 MINS
DIFFICULTY EASY
Ingredients
Overnight Oats
50g oats
1tsp chia seeds
100g greek yoghurt
150-175ml almond milk
2 tsp of honey
Handful of fresh blueberries
For lemon version:
1 tsp of lemon zest
For chocolate version:
1 tbsp cacao powder
Blueberry Donuts with White Chocolate Drizzle
30g self-raising flour
30g almond flour
120g cottage cheese
50g fresh blueberries
White chocolate, for drizzling (optional – about 30g)
Blueberry Yogurt Clusters
175g Greek yogurt
2½ tbsp nut butter, such as peanut, cashew, or almond
½ tsp vanilla extract
125g fresh blueberries
185g dark (bittersweet) chocolate (at least 75% cocoa solids),
1½ tsp coconut oil
Hot Honey Halloumi Salad
For the Salad:
1 x 250g (8.82oz) packet cooked mixed grains
2 tbsp pomegranate seeds
2 tbsp fresh parsley & mint, chopped
1⁄2 cucumber, finely diced
1 can chickpeas, rinsed and drained
A handful of cherry tomatoes, quartered
For the Halloumi:
80g (2.82oz) halloumi, sliced
2 tsp olive oil (for frying)
Hot honey, to drizzle
For the Tzatziki:
1⁄2 cucumber, grated and excess moisture squeezed out
3 heaping tbsp Greek yogurt
1 tbsp chopped fresh mint and parsley
Salt and pepper, to taste
Method
Overnight Oats
1.
Mix all the ingredients, leave blueberries for the top
2.
Chill overnight
3.
Serve
Blueberry Donuts with White Chocolate Drizzle
1.
Preheat the oven to 180°C (fan or conventional).
2.
In a bowl, mix together the self-raising flour, almond flour, and cottage cheese until well combined.
3.
Gently fold in the blueberries.
4.
Spoon the mixture into a donut mould, smoothing the tops.
5.
Bake for 25 minutes or until golden and firm to the touch.
6.
Let the donuts cool completely before drizzling with melted white chocolate, if using.
Blueberry Yogurt Clusters
1.
Line a baking sheet with baking paper then grease the paper with a little coconut oil.
2.
Add the yogurt, nut butter, and vanilla to a bowl and stir to completely combine, then fold in the berries.
3.
Dollop heaped tablespoons of the mixture onto the lined baking sheet (you should have about 12), shaping them into little mounds. Place in the freezer for at least 2 hours until frozen solid.
4.
Add the chocolate and coconut oil to heatproof bowl set over a pan of barely simmering water and heat until just melted, stirring to combine. Alternatively, heat in a microwave on the lowest setting in 30 second blasts, stirring between each, until just melted. If you have a cooking thermometer, the chocolate is ready when it reads 45–50°C (113–122°F).
5.
Remove the clusters from the freezer and reserve the lined baking sheet. Working quickly, toss the frozen berry clusters one at a time in the melted chocolate, using two forks to turn and fully coat them. Lift out of the bowl with one of the forks, allowing the excess chocolate to drip back into the bowl, then transfer them back to the lined sheet.
6.
Once all the clusters are coated in chocolate, return the baking sheet to the freezer for at least 15 minutes until the chocolate is set. Store in an airtight container in the freezer and serve frozen.
Hot Honey Halloumi Salad
1.
Make the Tzatziki: In a small bowl, combine the grated cucumber, Greek yogurt, and chopped mint and parsley.
Season with salt and pepper to taste.
Mix well, cover, and refrigerate while you prep the rest.
2.
Prepare the Grain Salad: In a large bowl, combine the cooked mixed grains, rinsed chickpeas, cherry tomatoes, finely diced cucumber, pomegranate seeds, and chopped herbs.
Drizzle lightly with olive oil or lemon juice if desired, and toss gently to mix.
Set aside.
3.
Fry the Halloumi: Heat 2 tsp olive oil in a nonstick frying pan over medium heat.
Add the halloumi slices and fry for 2–3 minutes on each side, or until golden and crispy.
Remove from heat and immediately drizzle with hot honey.
4.
Assemble the Dish: Divide the grain salad onto serving plates.
Top each portion with slices of hot honey-drizzled halloumi.
Finish with a generous dollop of tzatziki on top or to the side.
Garnish with extra herbs if desired.
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