• 4 bananas, unpeeled
  • 8 tablespoons fat-free Greek yogurt
  • 4 tablespoons oatmeal or fine porridge oats
  • 125 g (4 oz) blueberries
  • runny honey, to serve

Heat a ridged griddle pan over a medium-hot heat, add the bananas and griddle for 8–10 minutes, or until the skins are beginning to blacken, turning occasionally.

Transfer the bananas to serving dishes and, using a sharp knife, cut open lengthways. Spoon over the yogurt and sprinkle with the oatmeal or oats and blueberries. Serve immediately, drizzled with a little honey.

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