There it is – those three powerful words we all long to hear: salted caramel banana. Is it a breakfast? Is it a dessert? Who cares when it’s proof of love at first sight.
100g Mornflake Jumbo Oats
1 tbsp coconut sugar*
1 tsp cinnamon
2 large bananas
400g plain yoghurt**
60g almond butter***
60ml coconut oil, melted
60ml maple syrup
Pinch of salt
1 banana, sliced
* white or brown sugar can be used instead
** other nut butter can be used for a different flavour caramel
*** dairy-free yoghurt can be used here
Pre heat the oven to 200c.
Put the jumbo oats into a baking dish along with the coconut sugar and cinnamon. Toss together, then bake in the oven for 20 minutes, or until golden.
In a large bowl mash the banana and stir in the yoghurt and set to one side – for a smoother texture, use a hand blender to blend the two together.
For the caramel, stir together the almond butter, coconut oil, maple syrup and salt in a small bowl until smooth.
To serve, layer the banana yoghurt, caramel and toasted oats between 5 small glasses. Top with more of the toasted oats, sliced banana and grated chocolate.