I’m obsessed with this dessert … uhm, I mean breakfast. Inspired by the German muesli I had every morning while visiting Berlin and Dresden, I concocted a few recipes of my own. I’m not sure why we don’t mix our yogurt and oatmeal in the states since it’s a far superior choice to the ‘yogurt parfait.’ This blend of plain Greek yogurt with toasted coconut, honey, and banana has plenty of sweetness without the sugary guilt. Plus, throwing in a little chia seed will keep you full and energized until lunchtime.
Toasting coconut is really easy, and I highly recommend going for an unsweetened organic brand to avoid any added processed sugars. I found this one for less than $3 at our local Fresh Market.
To toast the coconut, just add it to a dry saute pan at medium heat and continuously stir for 5-7 minutes as the coconut begins to brown.
Once you toast the coconut, the rest is pretty easy as it’s just a mixing and layering of ingredients. Check out the recipe below. If you like it, PIN IT! 🙂
Toasted Coconut And Banana Oatmeal
Banana Coconut Summertime Oatmeal
This recipe makes one serving, but I typically double it up to make several servings to chill in the fridge and have readily available for breakfast throughout the week.
- 1/3 cup oats
- 1/3 cup coconut Greek yogurt
- 1/3 cup coconut milk
- 1 tbsp chia seed
- 1 to 2 tsp honey
- 1/2 banana, sliced and then cut into halves
- 1/4 cup unsweetened shredded coconut, toasted
- 1/4 cup crush walnuts (optional)
- Add the oatmeal, chia seed, and coconut milk to a bowl and let it soak until the oats have softened.
- Meanwhile, add the shredded coconut to a dry saute pan set at medium heat. Stir the coconut continuously for 5-7 minutes so that it toasts evenly and doesn't burn. Once it's toasted, remove from heat and set aside.
- After the oats and chia seed have absorbed the coconut milk, mix in the Greek yogurt, and one half of the toasted coconut.
- Drizzle about a nickel sized amount of honey into the bottom of an 8 ounce glass container (I have mason jars pictured above).
- Next, layer in your ingredients, filling the jar 1/3 of the way full with the oats and yogurt mixture. Drizzle on some more honey, a pinch of coconut, and 3 to 4 banana slices. Repeat this layering of ingredients until the jar is full.
- As an added option, sprinkle in crushed walnuts with the coconut.
- Chill for at least one hour, or make the night before and have it ready in the fridge the next morning.
I’ve recently discovered the fantastic combination of yoghurt (Greek/Turkish) and oatmeal. Now I’m addicted! Looking forward to trying this coconut and banana version. Sounds divine. Thanks for the inspiration 🙂
Rachelle Lucas says
It’s been perfect for summertime. 🙂