OK, so I'm hooked on banana breakfast crumbles. They're fast to fix using the air fryer, reasonably nutritious, and taste great. In this version cocoa powder, peanut butter, and oats meld to form a crunchy topping for caramel-sweet bananas. The sugar is kept to a minimum, and the little crumbles are nicely filling with just a dollop of Greek yogurt. So never mind cold smoothies in the morning. Opt for breakfast crumbles that are warm, not too calorie-laden, and that will fill you up like a bowl of oatmeal with a much nicer crunch. Even better, you can make the crumbles in advance, stash them in the refrigerator, and warm them in the microwave (about a minute at 50 percent power) when you're ready to eat them.
Chocolate-Peanut Butter-Banana Breakfast Crumbles -- Makes 6 Ramekins
4-6 ripe bananas, sliced into round pieces
1 1/2 cups of oats (old fashioned)
2 tablespoons of cocoa powder
1/4 cup of dark brown sugar
1/8 teaspoon of salt
2 tablespoons of canola oil
3 tablespoons of peanut butter
2-4 tablespoons of chopped peanuts (optional)
Greek yogurt (optional)
Coat six 4-inch ramekins with non-stick cooking spray. Divide the bananas among the ramekins. In a large bowl mix the oats, cocoa powder, brown sugar, and salt. Stir in the canola oil and peanut butter and mix until crumbly pieces form. Sprinkle the crumbs over the bananas in the ramekins. If you'd like, top the crumbs with the peanuts. Put 2-3 ramekins in the air fryer and set it at 360. Bake the crumbles for 10-15 minutes or until the topping is crunchy and the bananas are soft. Let the crumbles cool an little and serve them warm with dollops of Greek yogurt, if you'd like.
