Healthy Yogurt Bowl | Low Sugar

Ingredients

• 70g frozen blueberries
• 20g frozen raspberries
• 150g greek yoghurt
• 1-2 bananas
• 1 tsp coconut oil or water
• 1 tbsp peanut butter (ideally containing 100% peanuts, I buy my jar from Aldi or Lidl)
• 2 tbsp water
• 1 tsp cinnamon
• A handful of pumpkin seeds
• nuts to garnish (optional)

Method

1. Ladle the Greek yoghurt into a bowl and smooth it down with the back of a spoon.
2. Pour over the blueberries and raspberries, then set aside.
3. Peel the bananas, slice them lengthways, and gently fry them in coconut oil over low heat. Or if you don’t have any coconut oil, you can use water.
4. While the bananas are cooking, make the peanut butter sauce. In a small bowl, combine peanut butter with a splash of water and a pinch of cinnamon.
5. Stir with a spoon for 20–30 seconds until a smooth, pourable sauce forms. Add more water as needed to reach your desired consistency.
6. Flip the bananas and continue cooking for a few more minutes, until they are soft, browned, and caramelised.
7. Transfer the bananas to your yoghurt bowl, laying them on top of the berries.
8. Drizzle with the peanut butter sauce and add any extras you like. I love adding pumpkin seeds (you can get them for £ 0.79 from Home Bargains!), some unsalted nuts from the cupboard, or a sprinkle of rolled oats.
9. Serve and enjoy immediately.