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Breakfast Banana Split [Vegan, Gluten-Free]

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Turn the traditional decadent dessert on its head by transforming it into a healthy breakfast! So here's how it works: instead of ice cream, add three scoops of thick oatmeal! Dairy-free yogurt replaces whipped cream and then it's sprinkled with healthy toppings like fresh fruit, almonds, hemp seeds, and more! Hello, weekend breakfast plans!

Breakfast Banana Split [Vegan, Gluten-Free]

Calories

572

Serves

1

Ingredients

  • 1 banana, sliced in half lengthwise
  • 1/2 cup cooked gluten-free oatmeal, prepared thick
  • 1/4 cup plain vegan Greek yogurt
  • 2 teaspoons maple syrup
  • 3 large strawberries, sliced or diced
  • 1 tablespoon hemp seeds
  • Almonds, chopped
  • 1 tablespoon vegan mini chocolate chips
  • 1 tablespoon all-natural strawberry jam, warmed

Preparation

  1. Place banana cut-side up on a plate. Scoop three scoops of oatmeal onto banana.
  2. Mix together the greek yogurt and maple syrup. Once sweetened to desired taste, spread over top of oatmeal.
  3. Sprinkle on strawberries, hemp seeds, nuts, and chocolate chips.
  4. Drizzle warmed srawberry jam over top.

Nutrional Information

Total Calories: 572 | Total Carbs: 102 g | Total Fat: 15 g | Total Protein: 14 g | Total Sodium: 18 g | Total Sugar: 42 g

Calculation not including chopped almonds.

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AUTHOR & RECIPE DETAILS


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Gluten-free and simple, healthy recipes that inspire better choices in the kitchen. Kat Condon is the health coach and gluten-free recipe developer behind Katalyst Health. A fitness fanatic and self-proclaimed burpee lover, Kat uses her passion for healthy living to inspire her readers to make better choices in the kitchen with her simple healthy recipes.


 

 

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