Sponsored: Healthy breakfast crumble bowl
Prep time: 15 minsTotal time: 
Sponsored: Healthy breakfast crumble bowl
This protein-packed breakfast with a cinnamon-spiced oat ‘crumble’ will keep you full and focused all morning
Prep time: 15 minsTotal time: 
Abigail Spooner
Ingredients
- 2 small ripe bananas, peeled
- ¼ tsp ground cinnamon
- ½ tsp vanilla extract
- 60g Taste the Difference Whole Rolled Jumbo Oats*
- 1 medium egg, beaten
- 2 tsp vegetable oil
- 2 x 150g pots Lindahls Raspberry Kvarg
- 100g raspberries
- 1-2 tsp maple syrup, to drizzle
Step by step
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Mash one of the bananas in a bowl using a fork, then add the cinnamon, vanilla, oats, egg and a pinch of salt. Mix until combined. Heat the oil in a non-stick frying pan over a medium heat, then tip in the oat mixture and spread out to an even layer. Cook for about 5 minutes, undisturbed, until set and golden on the underside. Using a spatula, break up the mixture, then cook for a further 5-8 minutes, stirring regularly, until golden. Transfer to a plate to cool.
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Slice the remaining banana. Scoop the raspberry kvarg into two bowls and top with the sliced banana, raspberries and oaty crumble mixture. Finish with a drizzle of maple syrup.
*Use gluten-free oats, if required.
