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!

*About Red Bananas:

• Rich in essential minerals, vitamin B6, and fiber.
• Contain carotenoids like lutein and beta carotene that promote eye health –Rich in potassium and magnesium, which may help reduce blood pressure.
• High in many antioxidants that prevent cell damage caused by free radicals .
•  Good source of vitamin C and vitamin B6, which support a strong immune system and fight infection. 
• Rich in prebiotics and fiber, which promote optimal digestion and may reduce your risk of IBD.

• 1 red banana or yellow banana peeled and halved lengthwise
• 1 cup cooked oatmeal (I use this brand)
• ¼ cup finely chopped dried black mission figs
• ¼ cup unsweetened shredded coconut
• ¼ cup finely chopped strawberries
• 1 TB maple syrup to drizzle on top
  

1- Place the banana on a small rectangular plate or banana split bowl.

2- Make the oatmeal following the directions on the package.  I like to add a little less water so that the oatmeal will be less runny and will hold together.  If it’s too runny, place in a microwave safe bowl and cover with a paper towel.  Microwave in 20 second increments until the oatmeal absorbs all the extra liquid.  Using a spoon or small ice cream scooper, make three small 2” round balls of cooked oatmeal,  Place them between the slices of banana.

3- Cover one oatmeal ball with the figs, one with the coconut and one with the strawberries.

4- Drizzle a bit of maple syrup on top and serve.