INGREDIENTS

1 cup quick oats

1 teaspoon Coconut Oil

1 tablespoon honey

dash of cinnamon

pinch of salt

Two 6 oz containers of non dairy coconut yogurt

1 banana sliced thinly on the diagonal

1 banana thinly sliced

2 tbsp shelled pistachios  

INSTRUCTIONS

In a large skillet, melt  coconut oil over medium heat. Once melted, add oats, salt and honey and toast for 4 to 6 minutes, stirring constantly, until the oats start to smell fragrant and nutty and get to the desired level of crispness.

Arrange half the yogurt am0ng 2 bowls. Top with toasted oats, banana and pistachios. Serve immediately or refrigerate.