Description
Creamy yogurt layered with fresh banana slices, buttery almond crumble, and a drizzle of rich caramel sauce. This café-style breakfast bowl is equal parts indulgent and nourishing—perfect for slow mornings or elevated brunch spreads.
Ingredients
Units
Scale
- 1 1/2 cups plain Greek yogurt or plant-based yogurt
- 2 ripe bananas, sliced
- 2 tablespoons caramel sauce (store-bought or homemade)
- 1/4 cup sliced almonds
- 1/4 cup crushed shortbread cookies or granola
- Optional for homemade crumble:
- 1/4 cup almond flour
- 1 tablespoon melted butter
- 1 tablespoon maple syrup
- Pinch of salt
Instructions
- If making your own almond crumble, mix almond flour, melted butter, maple syrup, and salt in a bowl. Toast in a dry skillet over medium heat for 3–4 minutes, until lightly golden. Let cool.
- Divide the yogurt between two shallow bowls.
- Arrange banana slices neatly over the yogurt.
- Drizzle generously with caramel sauce.
- Sprinkle with crushed cookies or almond crumble and top with sliced almonds.
- Serve immediately, ideally with a warm latte or cup of tea.
Notes
- Use coconut yogurt for a dairy-free option.
- Homemade crumble adds a warm, toasted flavor, but granola is a quicker alternative.
- Add chia seeds or flaxseeds for extra fiber and nutrients.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 18g
- Sodium: 80mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg
