Add the mashed half of the banana, vanilla extract, and the Greek yogurt to the oats and stir it all together
Make the dressing by mixing all the ingredients together with some seasoning.
Halve the avocado, remove the seed and scoop the flesh into a bowl. Add the yogurt and lemon juice and mash everything with a fork. Season well with salt and black pepper.
Place peanut butter, honey and vanilla in a bowl and microwave for about 20 seconds. Then give it a good mix.
Add in oats, chia seeds and any other optional mix-in’s and stir to combine.
Heat oven to 350°F. Lightly grease mini muffin pan.
In a medium bowl, whisk together pancake mix, milk, and egg. Batter will be slightly lumpy. Spoon 1 heaping tablespoon into each well in mini muffin pan.
Place the bananas, yogurt, milk, and honey in a blender or food processor and blend until thick and smooth. Add more milk if too thick for your liking.
Pour into glasses and drizzle with a little extra honey if desired.
Serve and enjoy!
In a small bowl, combine flour, baking powder, baking soda, ground almonds, sugar, and lemon zest. Set aside.
In a large bowl, whisk together yogurt and milk. Add egg and almond extract and mix until smooth.
Combine all ingredients in a bowl or jar that can be sealed and stir well.
Serve hot or cold.
Garnish with some sliced banana or more nuts if desired.
Pour the chia seeds, vanilla almond milk and honey into a jar and mix well. Let settle for 2-3 minutes then mix again very well until you see no clumping at the top or bottom.
Cover the jar and store in fridge overnight or for at least 4 hours.
Preheat the oven to 425 degrees F.
Flip each avocado side over and slice off enough of the rounded skin so that it can sit flat when the fleshy side is up.
Place the avocados, fleshy side up, in a baking pan. Crack some salt into each hole.