Layered Breakfast Jar

For the smoothie base:

• 1 scoop WPI in vanilla
• 1/2 banana
• 5 strawberries – frozen/thawed
• 10 raspberries – frozen/thawed
• 1/2 cup milk of choice
• 2 tablespoons yogurt – we used Chobani
• 1/2 teaspoon vanilla essence
• 1 teaspoon of zero/low-calorie sweetener
• 50g cashews – soaked and drained

For toasted muesli:

• 1 scoop Quick Protein Oats
• 2 tablespoons butter
• 1 teaspoon honey
• 2 scoops whole oats

For topping:

• 2 tablespoons cottage cheese (1 tablespoon per jar)

To make the muesli:

1. Step 1: Melt butter and honey together over a hot plate.
2. Step 2: Add Quick Protein Oats and whole oats to the butter mix and combine well.
3. Step 3: Cook, stirring until golden and covered. Remove from heat and allow to cool.
4. Step 4: Toast in the oven at 180 degrees for about 15 minutes, keeping an eye on it to prevent burning.

To make the smoothie:

1. Step 1: Combine all ingredients in a processor or blender and process until smooth, creamy and well combined.
2. Step 2: In two jars layer smoothie base, cottage cheese and toasted muesli.
3. Step 3: Great served in a jar with a lid to take to work.