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Banana and chocolate breakfast

updated

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Ingredients for 1 servings:

  • 50 g oat flakes, fine
  • 130 ml milk
  • ½ banana(s), ripe
  • 1 tsp cocoa powder
  • 1 tbsp desiccated coconut
  • 100 g natural yogurt
  • some raspberries, fresh
  • 1 tsp chocolate, chopped
  • 1 tsp cornflakes
  • n. B. sugar

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

with coconut and raspberries

The night before, mix the oats, milk, cocoa, and desiccated coconut and sweeten to taste. Cover the mixture and refrigerate. The next morning, mash the banana and mix it with the yogurt. If you like, you can sweeten the yogurt cream. Then mix the oats well and spread the cream on top. Wash the raspberries and spread them on top. Finally, top with the chocolate and cornflakes and serve. I use good baking cocoa and no sugar because the sweetness of the banana is enough for me, but everyone should decide for themselves.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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