Banana Split “Cake” with Pineapple ”Frosting”

INGREDIENTS:

• 4 cups old-fashioned oats
• 2 cups (480mL) unsweetened vanilla almond milk
• 2 cups (492g) of unsweetened applesauce
• 3 large eggs
• ½ cup (120mL) sugar-free maple syrup
• 4 teaspoons pure vanilla extract
• 1/4 cup stevia (or sweetener of choice)
• 1 teaspoon cinnamon
• 2 teaspoons baking powder
• 1 teaspoon sea salt
• Four ripe bananas, 2 mashed and 2 sliced
• 1 pint of fresh strawberries, sliced
• 40 Lily’s dark chocolate baking chips
• Cooking spray

Pineapple “Frosting”:

• 7 ½ ounces nonfat Greek yogurt
• 20 oz. you can easily crush pineapple, drained through a sieve
• 2 tablespoons (30mL) sugar-free maple syrup
• ¼ teaspoon pure vanilla extract
• ¼ teaspoon almond extract

Optional Toppings (per serving):

• Sugar-free chocolate syrup
• 5g fat-free Reddi Wip
• 2g chopped peanuts
• Maraschino cherry

INSTRUCTIONS:

1. Preheat the oven to 350 degrees.
2. Apply cooking spray to a 9″ x 13″ glass baking dish.
3. Combine together oats, milk, applesauce, eggs, syrup, vanilla, stevia, cinnamon, baking powder, salt, and mashed bananas In a mixing bowl.
4. Gently stir in sliced bananas and strawberries.
5. Pour into the prepared baking dish.
6. Place baking chips, so each piece has 5 pieces.
7. Bake for 40 minutes until set and lightly brown.
8. You can serve it warm or cold with pineapple frosting and desired toppings.
9. It’s can be stored in the refrigerator for up to one week.
10. For the glaze, stir all ingredients together in a bowl.
11. Cover and refrigerate.
12. Heat each piece in the microwave on HIGH for 30 seconds.
13. Top warm oatmeal with a couple of spoonfuls of pineapple frosting…add desired toppings.

Notes:

Servings: Makes 8 servings

1 PersonalPoint per serving
Points may vary according to YOUR plan.