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Breakfast Banana Split

by Swasti Shukla


for 4 servings

Vanilla Frozen Yogurt

  • 4 cups
    greek yogurt (1 kg)
  • ½ cup
    honey (170 g)
  • 1 teaspoon
    vanilla extract


  • 3 cups
    old fashion oat (300 g)
  • 3 tablespoons
    coconut oil
  • ¼ cup
    sunflower seed (35 g)
  • ¼ cup
    almond, slivers (30 g)
  • ½ cup
    dried unsweetened cranberry (60 g)
  • 3 tablespoons
  • banana, halved
    Calories 960
    Fat 24g
    Carbs 156g
    Fiber 14g
    Sugar 79g
    Protein 35g

Estimated values based on one serving size.



  1. In a bowl, whisk yogurt, honey, and vanilla until smooth.
  2. Transfer to a glass baking dish, and freeze for at least 2 hours.
  3. Preheat the oven to 300°F (150°C).
  4. In a bowl, mix oats and coconut oil together until all oats are coated with oil.
  5. Add the sunflower seeds, almond slivers, dried cranberries, and 3 tablespoons of honey to the bowl, and mix to combine.
  6. Pour the oat mixture onto a baking pan lined with parchment paper and spread and pat down till the pan is fully covered from end-to-end.
  7. Bake for 20-30 minutes and mix the oats halfway through to allow them to cook evenly.
  8. Add the halved banana to a plate and top with vanilla frozen yogurt, granola, and fruit of your choice.
  9. Enjoy!




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