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Kiwi Granola Breakfast Banana Split

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

We take a classic dessert and put a breakfast-friendly spin on it by swapping in yogurt for ice cream. The thicker consistency of the strained yogurt (e.g., Greek-style or skyr) helps it hold its shape and mimic scoops of ice cream. Plus, it has more protein for staying power than regular yogurt. Lots of seeds and nuts are a nice textural counterpoint to the soft banana.

Ingredients:
  • ¼ cup almond butter
  • 1 tablespoon cacao powder
  • 3 tablespoons water
  • 2 tablespoons pure maple syrup, divided
  • ¼ cup heavy cream
  • 4 ripe bananas, peeled and halved lengthwise
  • 1 cup low-fat coconut strained yogurt
  • 1 cup low-fat cherry strained yogurt
  • ½ cup diced kiwi
  • 4 tablespoons granola
  • 1 tablespoon shelled unsalted roasted pistachios
  • 1 tablespoon unsalted pepitas (pumpkin seeds)
  • 1 teaspoon chia seeds
  • 1 teaspoon flaxseed
Directions:
  1. Whisk almond butter, cacao powder, water and 1 tablespoon maple syrup in a small bowl until smooth.
  2. Whisk cream and the remaining 1 tablespoon maple syrup in a small bowl until soft peaks form.
  3. Arrange 2 banana halves on each of 4 plates. Use an ice-cream scoop to divide coconut and cherry yogurt among the bananas. Drizzle the almond sauce over the yogurt. Divide kiwi, granola, pistachios, pepitas, chia and flaxseed among the banana splits. Top with the whipped cream.
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