A quick, fun and nutritious breakfast that’s packed with protein from the ricotta, peanut butter and almond milk. It will keep the kids full until morning tea. Make it gluten-free by substituting the oats with quinoa flakes.
Serves: 2
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 3 tbsp fresh ricotta cheese
- 1 tbsp peanut butter
- 1 tbsp honey
- 4 tbsp almond milk
- 2 tbsp rolled oats
- 2 tbsp shredded coconut
- 1 tbsp chia seeds
- 2 bananas
- 2 tbsp sultanas
Method
- Place ricotta, peanut butter, honey and almond milk in bowl and mash with fork until smooth and combined. Set aside.
- Place rolled oats, coconut and chia seeds on plate and mix with fingers to combine. Set aside.
- Peel bananas and spread all over with ricotta mixture using knife. Keep a few tablespoons aside to use later. Lay bananas on plate and roll in oat mixture, pressing gently to coat.
- Slice into 1cm thick rounds and place on serving plates. Dollop a bit of ricotta mixture on centre of each piece and garnish with a sultana to look like sushi filling.
- Serve immediately.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
