Banana Nuggets with Greek Yogurt

20260829 #BreakfastDiary 1819, 27°C/cloudy The word 'nugget' originally referred to an irregular, lumpy chunk of gold dug up from deep underground, but at some point it got attached to a piece of breaded, fried chicken, and that's how 'chicken nugget' was born. Now, with its original mineralogical identity all but forgotten, it's become a kind of all-purpose label — as long as something is a 'bite-sized clump,' you can call it a nugget, whether it's potato, tofu, or coconut. About 360kcal per serving — banana nuggets with Greek yogurt

- 3T Greek yogurt - 1 banana - 1 cup oats - 1T hemp seeds - 2T honey - 1t pecans - 1/2 cup blueberries and cranberries

1. Slice the banana into 0.5cm-thick rounds. 2. Melt 10g of butter in a pan, add 1 cup of oats and 1T hemp seeds, then add the sliced banana from step 1 and toss everything together in the pan. Add 1T honey and mix a little more. The banana nuggets, coated in oats and hemp seeds, are done. 3. Spoon Greek yogurt into a bowl, then top with the banana nuggets from step 2, chopped pecans, honey, and a few blueberries and cranberries.