Photographed by Ashley Arpel Greenwald
Who doesn’t love dessert for breakfast? Here’s a healthy way to have your “cake and eat it too”! This banana split breakfast made with oatmeal “ice cream” scoops covered in healthy delicious toppings. We use black mission figs for the “chocolate,” strawberries for the strawberry, and coconut for the “vanilla”. I found red bananas* which are smaller, sweeter, have more antioxidants, vitamin C, and have a lower GI score than their yellow counterparts. This is the perfect breakfast to delight your kids, give them energy and keep them focused and satiated all the way til lunch! Guess what, parents? You’ll like it too!
