- Prep time: 2 minutes
- Cook time: 6-7 minutes
- Total time: ~10 minutes
- Yields: 1 serve
Description
A cosy, nourishing way to use up ripe bananas without reaching for banana bread (again).
This easy skillet breakfast is sweet, crunchy, creamy and comes together in under 10 minutes — packed with fibre, protein, and all the good stuff to keep you full and happy.
Ingredients
- 1 medium ripe banana, lightly mashed
- 1 tsp ground cinnamon
- 1 tsp maple syrup
- ¼ cup rolled oats
- 1 tsp coconut oil
- 1 serve (approx. 150g) Greek yoghurt
- 1 tbsp pepita seeds or chopped nuts (for garnish)
Method
- In a small bowl, mix mashed banana with cinnamon, maple syrup, and oats.
- Heat a small pan over medium heat and melt the coconut oil.
- Add the banana mixture to the pan. Stir gently for about 5 minutes, until warmed through and slightly thickened.
- Turn the heat to medium-high and let the mixture sit for 1–2 minutes, undisturbed, to crisp up and brown.
- Spoon over a bowl of Greek yoghurt and top with pepita seeds or chopped nuts.
- Serve warm and enjoy!
Storage: Swap cinnamon for nutmeg or cardamom for a twist! This recipe also works great as a topping for porridge or chia pudding!
Nutritional Info (Per Serve — Approximate)
Nutrient Amount
Calories ~280kcal
Carbohydrates ~30g
Protein ~17g
Fat ~12g
Fibre ~4
Note: These values are estimates only and based on raw ingredient values and standard yield.
