INGREDIENTS – Serves 1

• 1 banana
• 1 egg
• 40g porridge oats(rolled)
• 1 tbsp cacao powder (raw)
• 1 tsp cinnamon (ground)
• 1 tbsp shelled hemp seeds
• 1 tbsp hazelnuts, roughly chopped
• 100g greek yoghurt
• 1 kiwi
• 80g mixed berries (frozen) but defrosted
• 1 tbsp tahini

Method

• In a large bowl, mash the banana, crack in the egg and beat until well combined.
• Stir in the remaining ingredients and a pinch of salt; mix well.
• Heat a drizzle of olive oil in a large frying pan over medium heat. Once hot, pour in the oat mixture. Spread the oats over the pan in an even layer. Cook for a few minutes undisturbed, until set.
• Use a spatula to flip and break up the oats into bite-sized pieces, similar to making scrambled eggs. Continue cooking for 3 to 5 minutes until the oats have browned slightly, dried out and the texture of soft granola.
• Serve in a bowl with thick Greek yoghurt, sliced kiwi, a handful of berries, and a drizzle of tahini.