Layered Protein Oats &
Pomegranate Jar
Approx. 225 kcal | High-Protein | No Added Sugar | No Oil
ingredients
- Oats – 15g (about 1.5 heaped tablespoons)
- Casein Protein Powder – ½ scoop ( Brands used Labrador / Jym)
- Isopure Protein (Unflavored or Vanilla) – ½ scoop
- Cottage Cheese (fresh, soft) – 2 tablespoons (⅛ cup)
- Pomegranate – ¼ cup
- Water – as needed (for blending)
Steps
01
Roast & Prep the Oats
- In a dry pan, roast 15g oats on low flame until they turn golden and give off a nutty, toasty aroma—like a brownie base.
- Let cool slightly, then grind into a coarse, biscuity powder using a mixie. This forms your crunchy base layer.
Steps
02
Blend the Creamy Protein Sauce
- In your blender, add: ½ scoop Casein protein | ½ scoop Isopure (vanilla or unflavored) | 2 tablespoons cottage cheese
- Blend into a creamy sauce. If the mix feels too thick, add a splash of water to loosen it. You want a smooth, creamy—not runny—consistency.
03
Assemble Your Jar (Layering Time!)
- Take a small glass jar or bowl and start layering: 1.5 tablespoons of roasted oats powder | A layer of the protein-cottage cheese sauce | A few pomegranate pearls
- Repeat the layering: Another scoop of oats | A bit of mashed pomegranate (this moistens the oats so the texture isn’t dry) | Another layer of the protein sauce
- Finish with a sprinkle of fresh pomegranate on top for color and crunch.
Tips from Khushi:
- Use your standard tablespoon chamach for measuring—two tablespoons of each layer works great.
- Chill before eating for best texture and taste.
- You can also freeze this for 15–20 minutes for a cool mousse-like texture.
Pls gladwrap and keep in fridge as it dries up when left open in the fridge.