Food for Thought, brought to you by the Oregon State Student Health Services Dietitian Lynn Cordes, MS, RD, LD and OSU dietetic intern Sherry Farley
Want to have dessert for breakfast and still feel good about it? Yogurt is a great source of protein and calcium while the granola is a great source of whole grains and provides a nice crunchy texture. You can make it creamier by using Greek yogurt or mix it up by trying different fruit options to satisfy your taste preferences!
- 1 small banana
- 1⁄2 cup oat, corn, or granola cereal
- 1⁄2 cup low fat vanilla or strawberry yogurt
- 1⁄2 teaspoon honey, optional
- 1⁄2 cup pineapple tidbits or chunks
- Peel and split banana lengthwise. Place in cereal bowl.
- Sprinkle granola over banana, reserving some for topping.
- Spoon yogurt on top and drizzle with honey.
- Decorate with reserved granola and pineapple.
- Serve immediately. Refrigerate leftovers within 2 hours.
- Try other flavors of low fat yogurt or even cottage cheese.
- Try other fresh, frozen, or canned fruits.
- Some foods can cause choking in young children. Be sure that fruit pieces are very small and soft for toddlers. Avoid grapes, chunks of pineapple or melon. Instead, use softer canned fruit, such as fruit cocktail.
- Honey is not recommended for children under 1 year old.
* For nutritional information, information about prep time, cooking time, and to adjust ingredients to particular serving sizes, please view this recipe on the Food Hero website here