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