Healthy Breakfast Trifle (single serve!)

IMG_20170515_071546_420First things first: Hello! Its been a while hasn’t it? This is the first recipe I’ve posted in what seems like forever, but since my final EVER university essays are nearly complete, I can start recipe developing again. Beginning with this recipe for a breakfast trifle/overnight oats hybrid…

About two days ago I was sent some lucuma powder from Seven Hills Wholefoods (I’ve been calling it lumaca for about two years now- I clearly don’t read things properly), and told that it’s apparently popular in ice cream in South America, and it also has a custard-like flavour. I was sold on custard-like. However, I have found that if you just straight-up use lucuma, it tastes nothing like custard. You have to add vanilla. Once I figured that out, a breakfast trifle was inevitable. We have a cheat’s apple and raspberry compote (takes five minutes, literally), a “custard” overnight oats layer, and then a layer of Greek yoghurt mixed with maple syrup, dusted in cocoa powder and topped with raspberries.  Looks like a dessert, but you can eat it for breakfast. Eat real trifle for breakfast if you’re into that kind of thing, but I took the time to type this, and these are more likely to keep you going until lunch, so at least give it a try. This recipe is one of your ‘5 a day’, the Greek yoghurt provides some protein, the oats provide some slow release carbohydrates, and it tastes like something worth getting out of bed for.


  • For the compote: 1 small apple, 1/3 cup water, 1 small handful of frozen raspberries
  • For the “custard” overnight oats: 1/3 cup oats, 1tbsp lucuma, 2tbsp unsweetened almond milk, 3/4tsp vanilla essence, 100g Greek yoghurt (get a super-thick one for the best texture!)
  • For the “cream” and toppings: 50g Greek yoghurt, maple syrup to taste, cocoa powder, frozen raspberries



  • Start with the compote: chop the apple into small chunks, and throw into a small pan with half of the water. Simmer. Once the apple begins to break down add in the raspberries and keep an eye on it, gradually adding in water until the texture is that of a compote (think apple sauce if you have no idea what “compote” is). You may need more water, but start with this. When its ready, empty into the dish you want to be eating your trifle out of in the morning, and allow to cool while you make the next layer.
  • Whisk together the ingredients for the “custard” overnight oats, and pile on top of the compote. Its that simple for this layer.
  • Beat together the Greek yoghurt and maple syrup for the “cream”, add on top of the other layers, and place in the fridge overnight.
  • In the morning add cocoa powder and frozen raspberries, and dig in…

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