Quaker® Scrambled Oats Yogurt Bowl

4
Servings
15 min
Preparation Time
10 min
Cook Time
Ingredients
Rating

Sweetened with bananas and flavored with warm spices, these oat scrambled eggs are served over Greek yogurt for a satisfying breakfast bowl that’s loaded with nutrients and protein.

Ingredients & Instructions

Nutrition Info

Ratings & Reviews

Ingredients

4 bananas
1 ¼ cups Quaker® Oats-Old Fashioned
4 eggs, beaten
1 tsp vanilla extract
1/4 tsp ground cardamom
1/4 tsp ground cinnamon
Pinch salt
1 tbsp coconut oil
2 cups plain nonfat Greek yogurt
1 cup sliced strawberries
1/2 cup blueberries
1/2 cup raspberries
1/2 cup unsalted pistachios
1/4 cup liquid honey

Cooking Instructions

In large bowl, mash bananas. Add Quaker® Oats Old-Fashioned, eggs, vanilla, cinnamon, cardamom and salt. Stir until well combined.
Melt coconut oil in large nonstick skillet set over medium heat. Scrape scrambled oat mixture into pan, spreading to even layer. Cook for 2 to 3 minutes or until oat mixture starts to set around the edges. With heatproof spatula, stir mixture to break into pieces. Cook, stirring often for 3 to 5 minutes or eggs are cooked through and mixture is lightly golden.
To serve, divide yogurt between 4 bowls. Top with scrambled oats. Top with strawberries, blueberries, raspberries and pistachios. Drizzle with honey and serve.

Tips

Boost scrambled oats with 2 tbsp chia seeds or ground flax.

Key Products

Quaker® Oats-Old Fashioned

Missing a few ingredients? Find the perfect substitute with what you have on hand.

Ingredient Substitutions

Cooking Instructions

In large bowl, mash bananas. Add Quaker® Oats Old-Fashioned, eggs, vanilla, cinnamon, cardamom and salt. Stir until well combined.
Melt coconut oil in large nonstick skillet set over medium heat. Scrape scrambled oat mixture into pan, spreading to even layer. Cook for 2 to 3 minutes or until oat mixture starts to set around the edges. With heatproof spatula, stir mixture to break into pieces. Cook, stirring often for 3 to 5 minutes or eggs are cooked through and mixture is lightly golden.
To serve, divide yogurt between 4 bowls. Top with scrambled oats. Top with strawberries, blueberries, raspberries and pistachios. Drizzle with honey and serve.