Banana and Strawberry Yogurt Breakfast Bowls with Oats

Cool plain whole-milk yogurt topped with sliced banana, fresh strawberries, honey, a dusting of ground cinnamon, and crisp toasted oats for a fresh breakfast bowl.

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Ingredients

• 350 g plain whole-milk yogurt
• 70 g dry rolled oats
• 1 tsp olive oil
• 250 g banana
• 180 g strawberries
• 30 g honey
• 2 g ground cinnamon

Steps

1. Pour 1 tsp olive oil into a small dry skillet over medium heat and add 70 g dry rolled oats. Toast, stirring often, for 4 to 5 minutes until the oats are fragrant and lightly golden, then transfer to a bowl to cool.
2. Wash and hull 180 g strawberries, then slice them into bite-size pieces. Peel 250 g banana and slice it into 1 cm rounds.
3. Divide 350 g plain whole-milk yogurt evenly between two bowls, smoothing the surface with the back of a spoon.
4. Arrange the banana slices and strawberries over the yogurt in alternating rows or loose piles, covering most of the yogurt surface.
5. Drizzle 15 g honey over each bowl, letting it pool in the gaps between the fruit.
6. Sprinkle half of the cooled toasted oats over each bowl, then dust each serving with 1 g ground cinnamon, split evenly.
7. Serve immediately while the oats are crisp and the yogurt is cool.