Yield
2 Servings
Prep Time
10 Minutes
Cook Time
2 - 4 hours or overnight (Chill Time)
Category
Breakfast
Calories
360
Carbs
65
Fat
6.8
Fiber
7.8
Protein
13.4
WW Points
2
ingredients
2 (12-ounce) mason jars or containers with lids
for the oats base:
1 medium banana, divided
splash of vanilla extract
dash of ground cinnamon
1 cup old-fashioned oats (or oats of choice), divided
½ cup almond milk, divided
1 container toasted coconut vanilla Greek yogurt, divided
for the toppings:
2 dole cups no sugar added, pineapple tidbits
½ cup defrosted frozen mango, diced and divided
*2 tablespoon almond slivers, divided
directions
Step 1: Mash the Banana Base
Evenly divide the banana between two jars or containers. Mash well until smooth.
Step 2: Add Flavor Boosters
Add a splash of vanilla extract and a dash of cinnamon to each container. Stir to combine.
Step 3: Mix the Oats
Add ½ cup oats and ¼ cup almond milk (or protein shake) to each jar. Mix until fully combined.
Step 4: Add the Creamy Layer
Divide the toasted coconut vanilla Greek yogurt between both jars and stir until creamy and well incorporated.
Step 5: Add the Tropical Toppings
Top each container with pineapple tidbits and diced mango. Cover and refrigerate overnight, or at least 4 hours.
Jenn's Note:
*Add almond slivers just before serving to keep them crunchy.