Original web recipe; practical kitchen testing is pending. Nutrition is an ingredient-based estimate, not a laboratory measurement. Image shows a serving suggestion.
Ingredients
- 2 cups (450 g) plain nonfat Greek yogurt
- 1/2 cup (40 g) rolled oats
- 1 cup (165 g) diced mango
- 1 tbsp (7 g) unsweetened shredded coconut
Method
- Divide the yogurt between two bowls.
- Stir half the oats into each bowl and leave for 10 minutes to soften.
- Prepare the fruit as listed, then divide it and the remaining toppings between the bowls.
Cook’s note: Serve immediately. Ingredient brands and portion sizes change nutrition estimates.
Allergens: Milk. Check all package labels; oats and sauces may have additional allergens.
Approximate nutrition per serving: 280 kcal · Protein 26 g · Carbohydrates 35 g · Fat 4 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.