Peanut Butter Cookies & Cream Yoghurt Parfaits

Cookies & Cream Crumble: 

• 1 True Protein Bar in Cookies & Cream, roughly chopped 
• ½ cup rolled oats 
• 3 tsp coconut oil, melted 
• 2 tsp maple syrup 
• 1 tsp plain flour 
• Pinch of salt 

Parfait: 

• 1 ½ cups thick Greek yoghurt 
• ½ banana, sliced 
• 4 tsp peanut butter

1. Preheat the oven to 180°C. 
2. Roughly chop the protein bar into small chunks. Add to a small oven-safe dish with the oats, melted coconut oil, maple syrup, flour and a pinch of salt. Mix to combine. 
3. Bake for 8–10 minutes, or until lightly golden. Allow to cool completely. 
4. To assemble, divide half the crumble between two glasses or bowls. Spoon over the yoghurt, peanut butter, and place a few banana slices on top. Finish with the remaining crumble, extra banana slices and a final drizzle of peanut butter. 
5. Serve immediately, or cover and store in the fridge.