Breakfast Banana Split with Toasted Oats and Coconut

This banana split has everything you need for a healthy start to the day - whole grains, fresh fruit and low-fat dairy.  Toasting the oats and coconut gives the dish a delicious nutty flavour.

Breakfast Banana Split with Toasted Oats and Coconut


Quantity Ingredients
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.

Serves 1. 

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