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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This breakfast bowl combines creamy Greek yogurt with a splash of coffee for a unique twist. The homemade granola, caramelised banana, and nut butters add layers of texture and flavor, while the shredded chocolate and fresh strawberry provide a delightful finishing touch. Perfect for a morning treat or a quick, wholesome start to your day.
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Toast the gluten-free rolled oats in a pan with butter and cinnamon until golden and crispy.
Set the granola aside to cool.
Slice the banana.
Cook the banana slices in a pan with butter and cinnamon until soft and slightly golden.
Mix the Greek yogurt with a splash of cooled coffee until smooth and creamy.
Add the yogurt to your bowl.
Top the yogurt with caramelised banana, granola, peanut butter, almond crunchy butter, one strawberry, and shredded chocolate.
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Use freshly brewed coffee for the best flavor in the yogurt mix.
You can substitute almond crunchy butter with any nut butter of your choice.
Make the granola in advance and store it in an airtight container for convenience.
Can I use regular oats instead of gluten-free rolled oats?
Yes, regular oats can be used if you don't need the recipe to be gluten-free.
Can I skip the coffee in the yogurt mix?
Yes, you can skip the coffee or replace it with a splash of vanilla extract for a different flavor.
How long can I store the granola?
Homemade granola can be stored in an airtight container for up to 2 weeks.
Can I use frozen banana for caramelising?
It's best to use fresh banana for caramelising as frozen banana may release excess moisture.
What type of chocolate works best for shredding?
Dark chocolate or milk chocolate bars work well for shredding and add a rich flavor to the bowl.
