Matcha Cheesecake Protein Bowl

If you're a matcha lover, this Matcha Cheesecake Protein Bowl is one to try. Creamy Greek-style yoghurt, Madagascan Vanilla Organic Whey Protein and matcha come together for a smooth, cheesecake-inspired breakfast, finished with crunchy granola, coconut flakes and fresh raspberries. Perfect for breakfast or as a sweet treat in the evening.

1. Add the Greek-style yoghurt, Madagascan Vanilla Organic Whey Protein powder and vanilla extract to a bowl. Stir until smooth and creamy.
2. Next, sieve the matcha powder into the yoghurt mixture and stir until fully combined and no streaks remain.
3. Top with the granola, fresh raspberries and coconut flakes.

• Preparation Tips: Before adding the granola, fresh raspberries and coconut flakes, place the yoghurt mixture in the fridge for 10 minutes so that it develops a thick, velvety cheesecake texture.
  Lightly toast the coconut flakes for a deeper, nuttier flavour.
• Subsitute Suggestion: Swap raspberries for strawberries, blueberries or cherries. Replace the coconut flakes with nuts, fresh fruit, chocolate chips, seeds or dried fruits.
• Storage Instruction: The bowl is best enjoyed fresh. If preparing ahead, store the yoghurt mixture in the fridge for up to 24 hours and add the toppings just before serving.

Creamy, refreshing and full of vibrant flavour, this Matcha Cheesecake Protein Bowl is naturally satisfying. Ready in just a few minutes, it's a simple, nourishing recipe you'll want to make again and again.