Proper creamy coconut oats layered with sticky caramelised banana and crunchy toasted coconut. Perfect brekkie vibes all week long.
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Serves
5
For The Oats:
Rolled Oat
Chia Seed
Poppy Seed
Water
Coconut Yoghurt
Maple Syrup (to taste)
Salt
For The Topping:
Coconut Flake
Sunflower Seeds
Sesame Seeds
Maple Syrup
Salt
For The Banana:
Banana
Coconut Oil
Maple Syrup
Salt
Serves
5
For The Oats:
Rolled Oat
Chia Seed
Poppy Seed
Water
Coconut Yoghurt
Maple Syrup (to taste)
Salt
For The Topping:
Coconut Flake
Sunflower Seeds
Sesame Seeds
Maple Syrup
Salt
For The Banana:
Banana
Coconut Oil
Maple Syrup
Salt
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the oven to 180°C.
Step 2.
For the oats, whisk the yoghurt, water, oats and chia together, season with as much maple syrup and salt as you like.
Cover and chill in the fridge for at least 4 hrs, or overnight.
Step 3.
For the topping, add the coconut and seeds onto a baking tray. Once the oven is hot, slide in and bake for 7-10 mins until toasted and golden. Once ready, remove from the oven and drizzle over the maple syrup and season with salt, mixing together. Slide it back into the oven for 3-5 mins.
Let it cool fully before transferring into a jar or Tupperware container.
Step 4.
For the banana, peel and slice into 1cm slices.
Set a frying pan over medium heat and add in the coconut oil. Once hot, add the banana, fry on one side for 5-7 mins until caramelised, then tip in the remaining maple syrup and stir together.
Season with a touch of salt and remove from the heat.
Step 5.
Once the oats have thickened, spoon into jars or containers, top with the bananas and sprinkle over the toasted coconut sprinkle. Dig in!
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