Banana and Strawberry Yogurt Breakfast Bowls with Oats

The recipe

Make Banana and Strawberry Yogurt Breakfast Bowls with Oats

Prep

8 min

Cook

5 min

Servings

2

Times are recipe estimates. This AI-assisted recipe is not represented as kitchen-tested.

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

How to make it

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.