There are so many ways to eat clean. If vegan meals are a priority for you, let author Katy Beskow become your new guide in the kitchen for meals that are simple, fast — and still as fun and appealing as this breakfast banana split!

This fun recipe comes from Katy’s new Easy Speedy Vegan and may just get your children — or other reluctant members of the family — to nourish up before the day gets going.

The Breakfast Banana Split

Dessert for breakfast? Yes please! This morning-friendly twist on the classic dessert will have you jumping out of bed to indulge. Opt for the thick coconut variety of yogurt, with a high coconut cream percentage, for added creaminess and luxury. I love drizzling over some maple syrup, but feel free to mix it up with vegan chocolate sauce. Or serve with sliced mango, for a taste of the tropics.

Serves 2

INGREDIENTS:

4 tbsp thick coconut yogurt
2 bananas, peeled and halved lengthways
2 tsp rolled oats
2 tsp toasted flaked coconut
2 tsp blanched and chopped hazelnuts
generous drizzle of maple syrup

PREPARATION:

1 Dollop 2 tablespoons of coconut yogurt onto each plate, then arrange the bananas on top.

2 Scatter over 1 teaspoon each of oats, desiccated coconut and chopped hazelnuts per plate.

3 Drizzle over maple syrup just before serving.

Speedy Tip: Blanched and chopped hazelnuts can be found in supermarkets, for time-saving ease.

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