Banoffee style breakfast pot

Coming in hot with the breakfast banoffee pot!

When you are fancy a breakfast to satisfy your sweet tooth, look no further than this breakfast pot. These pots are a twist on the classic dessert with a boost of protein, fruit and no added sugar! These are also great to enjoy in the warm weather of spring.

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The Recipe

Serves: 2

Prep time: 5 mins

Cook time: 10 mins

Ingredients

1 banana, thinly sliced

250g coconut yoghurt

For the granola

40g jumbo porridge oats

15g flaked almonds

15g pecans

1 tsp ground ginger

1 tsp ground cinnamon

1 tbsp maple syrup

2 tbsp cacao nibs

Method

1. To make the granola, start by dry frying the oats until they start to turn golden brown, this should take about 5 minutes. Next stir in the ginger, cinnamon and maple syrup until the oats are coated and start to clump together. Next, stir in the remaining granola ingredients.

2. To assemble the breakfast pot, start by pouring the granola into the bottom of two pots. Next cover the granola in a layer of banana slices, followed by a layer of the coconut yoghurt, splitting it equally between the jars.

3. To serve, place a few banana slices and a sprinkle of cacao nibs.

4. Serve and enjoy!

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Alternatives

*If you don’t have any maple syrup to hand, then honey works as well.

*Likewise, plain greek yoghurt works as well, but you may want to add a little vanilla extract for sweetness.

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Notes

*We enjoy this pot for breakfast when we fancy something sweet but it can also be enjoyed as a snack or dessert.

*Make sure not to add the spices and maple syrup until the oats are browned otherwise you risk burning the spices.