Sesame, Banana & Walnut Breakfast Sandwiches - Recipe

Serves

Prep in

10 minutes (+ 30 minutes cooling + 2 hours freezing)

Cooks in

25 minutes

I have a weird obsession with frozen things.

Like to the point people may be concerned that I am causing myself frostbite of the oral area (I’m not FYI).

Yes my dental durability is such that I can delight in frozen berries, frozen peas, frozen brownies….pretty much any I desire BUT I entirely understand that this is not something others would necessarily want to join me in.

These dreamy semi-fredo style coconut yoghurt stuffed breakfast sandwiches however…..oh yes chaps you’ll want in, oh yes indeed. The outer casing is simple, a lightly chewy twist on a nutty granola basically (& feel free to munch on it as such – I definitely do!) which I’ve then simply filled with naturally sweet coconut goodness (use any yoghurt you wish though).

And that’s pretty much it…..I’ll race you to the freezer!

Key Facts

Family Friendly
High Fibre
Prep Ahead - Use Within 2 Months
Sugar Free

Ingredients

1 large ripe banana
1 cup walnuts
2 tablespoons sesame seeds
2 cups jumbo oats
3 tablespoons coconut oil
1 tablespoon tahini
1 teaspoon cinnamon
1 tablespoon raw cacao powder
Pinch salt
Coconut yogurt to fill

Preparation

01

Preheat your oven to 175C, line a tray with parchment or a silicone mat.

02

Mix the dry ingredients in a bowl, add the coconut oil to a small pan & melt.

03

Once liquid, mash with the banana & stir through the tahini until smooth, pour into the dry ingredients & fold together.

04

Spread on your tray & bake for 22-25 minutes keeping an eye on it towards the end. Leave to cool for 30 minutes.

05

Break into large pieces & lay 1/2 in the base of a lined dish, it doesn’t need to be a perfect fit. Spoon over the yoghurt & gently smooth, then cover with the remaining pieces.