The breakfast bowl! It’s what everyone’s talking about these days. It’s a great way to get in nutrients, fill up your belly, and practice creativity. Some are elaborate… Okay, pretty much all of them are elaborate. I don’t even know what some of the stuff is most of the time. And who has edible flowers just hanging around to add to the occasional breakfast bowl?? Perhaps I’ve been living all wrong.
But here’s the secret: most of the time, people are just throwing whatever they can find on there and calling it good. That’s essentially what happened here. Fortunately for us all, the results were quite tasty.
You can find fig butter at your local Trader Joe’s. It’s incredible stuff, pairs great with cheese too (and on grilled cheese!). If you sadly do not have a local Trader Joe’s, you can use your favorite jam or apple butter instead.
A note on the banana the recipe calls for, don’t use one that’s too ripe or it’ll start to fall apart in the pan. It’ll still be tasty, just harder to maneuver. Try to use the poster child for bananas, yellow and pristine.
This breakfast bowl is featured in week eight of the Top 10 Foods for Runners series. Check out the full yogurt post here.
Fig butter breakfast bowl
Ingredients
- 1/2 cup plain Greek yogurt
- 2 tbsp fig butter
- 1/2 tsp coconut oil
- 1 small banana, sliced
- 1/4 cup toasted almonds, chopped
- 1 slice favorite quick bread (banana, zuchinni, etc), toasted and chopped
Instructions
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Heat oil in a small frying pan to a medium-low heat. Add banana slices and cook until both sides are golden (use a fork to flip slices). Set aside.
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Swirl together yogurt and fig butter. Top with almonds, bread, and bananas.
