Banana Maple Breakfast Bowl

I have been absolutely awful about posting consistently for the last couple weeks. Things have just been nuts, between work and Crossfit and Community Food Advisor training and getting a cold and everything, I just haven’t had time to come up with anything worth taking pictures of and writing about. For those who don’t know, the Community Food Advisor program is something that’s run in many counties in Ontario, usually through the local health unit. CFAs are volunteers. They usually have a background, or at least a strong interest in food and nutrition. We are trained in food safety, nutrition, cooking, and presentation techniques. We then do presentations, cooking classes, demonstrations, and displays at events and to community groups. If you have an event or group that would benefit from one of our presentations and have an idea what you would like us to talk about, see if there’s a CFA program in your area!

The idea behind this breakfast bowl also comes from CFA training, so this all ties together. I had to do a food log a few weeks ago and noticed I was much lower than I should have been on fruits and veggies. An easy way to start your day right is to add a serving or fruits or veggies to your breakfast. A serving of fruit is equivalent to a medium piece of fruit, 1/2 a cup of chopped fruit, 1/4 cup of dried fruit, or 1/2 cup of 100% fruit juice. Another great thing about this breakfast bowl is that instead of using sweetened yogurt, I used plain low-fat yogurt. By adding your own fruit and sweetener to the yogurt, you are in control of how much sugar is in it, and you know that your’re eating actual pure fruit.

This recipe makes one serving.



  • 1/2 cup plain low-fat yogurt
  • 1 medium banana, sliced
  • 1 tbsp flax seed
  • 1 tbsp pecan pieces
  • 2 tbsp wheat bran
  • 1 tsp pure maple syrup
  1. Layer the ingredients in a bowl and stir to combine. Done and done.

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