|2 tbsp / 25 ml||quick cooking oats|
|1 tbsp / 15 ml||shredded unsweetened coconut|
|1||banana, peeled and cut in half lengthwise or sliced|
|1/2 cup / 125 ml||plain or vanilla yogurt, 0-1% MF|
|1/2 cup / 125 ml||sliced strawberries|
|1 tsp / 5 ml||honey|
Preheat oven to 350°F (180°C).
Place oats and coconut on a baking sheet; place in oven and toast for 5 minutes, or until lightly brown. Remove from heat and cool.
Meanwhile, in a small bowl top banana with yogurt and strawberries; sprinkle with toasted oats and coconut. Drizzle with honey. Serve immediately.
Per serving: 310 cal, 10 g pro, 7 g total fat (5 g saturated fat), 56 g carb, 6 g fibre, 7 mg chol, 91 mg sodium
Source: Leslie Beck's Healthy Kitchen