Happy thanksgiving weekend! I hope everyone had a wonderful time celebrating with friends and family 🙂 I hope you enjoyed all that delicious stuffing, mashed potatoes, turkey and all the other foods you had!
Toast is an all year round thing. It’s not seasonal, it’s all seasons. Right? Please tell me I’m right because I’ve been having those two combos at least once a week for the past year. I don’t ever get sick of it – I actually crave it if I don’t get my fix once in a while! I decided to try a new combo here and well… it didn’t disappoint! I’d definitely be keeping this combo up there on my list.
If you’ve never tried sautéed bananas, I think you NEED to give it a try. Also, load it up on the pomegranates during the fall/winter season! I have a tree at home so I’m DEFINITELY stocked up. I have way more pomegranates than I need. I’m not complaining.
I’m using these ozery thin sandwich bun which have no GMOs, no artificial preservatives, and definitely NO mysterious ingredients you can’t pronounce!
They also have morning rounds which I LOVE – they’re a great snack! My brother actually loves it so much after trying it for the first time last week.. he finished a bag in 3 days (a bag has 14). I woke up one morning & realized it was all gone. Haha, my dad loves the cranberry orange morning rounds!
I’ve used these thin sandwich buns for quick lunch sandwiches or burgers too. This morning, I decided to give it a different twist and use it as toast for a sweet breakfast!
Servings: 1 // Cook + Prep Time: 10 minutes
- 1 ozery thin sandwich bun
- 2 tbsp nut butter of choice (I used a mix nut butter blend)
- 1 tbsp ghee
- 1 medium banana
- 1/4 tsp cinnamon
- 1/4 cup pomegranates
- Toppings: shredded coconut, chia seeds, bee pollen
- Heat pan over medium-heat and add 1 tbsp ghee.
- Slice bananas and add onto pan, cooking until golden, about 1-1 1/2 minutes.
- Add on top of sandwich bun with nut butter.
- Top with pomegranates, shredded coconut, chia seeds and bee pollen!