Sesame, Banana & Walnut Breakfast Sandwiches

  • Prep in 10 minutes (+ 30 minutes cooling + 2 hours freezing)
  • Cook 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

  1. 01
    1. Preheat your oven to 175C, line a tray with parchment or a silicone mat.
  2. 02
    1. Mix the dry ingredients in a bowl, add the coconut oil to a small pan & melt.
  3. 03
    1. Once liquid, mash with the banana & stir through the tahini until smooth, pour into the dry ingredients & fold together.
  4. 04
    1. Spread on your tray & bake for 22-25 mins keeping an eye on it towards the end. Leave to cool for 30 mins.
  5. 05
    1. 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.
  6. 06
    1. Freeze for 2 hours then cut into portions. Use within 2 months.

About Me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

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