For the Love of Food

Breakfast Banana Splits with Homemade Peanut Butter Granola #BackToSchoolTreats

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I received product samples from sponsor companies to aid in the creation of the #BacktoSchoolTreats week recipes. All opinions are mine alone.
Banana Splits aren’t just for dessert anymore! This tasty twist called Breakfast Banana Splits features yogurt, homemade granola, fresh fruit, and nuts all on top of a sliced banana!
 Breakfast of champions, indeed!

Summer is winding down, and we are celebrating with #BacktoSchoolTreats hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 30 bloggers will be sharing 100+ fantastic recipes for both parents and kids, with breakfasts, snacks, desserts, and drinks to get you back in the school routine.
Be sure to enter the giveaway below!


Today’s recipe is sponsored by Flahaven’s

 

 

Ingredients:

Makes 4 banana splits
 
For the granola:
  • 3 cups Flahavan’s Rolled Oats
  • 1/4 cup honey
  • 1/2 cup creamy peanut butter
  • 1 1/2 tsp cinnamon sugar 
For the banana splits:
  • 4 large bananas
  • 2 6oz blueberry yogurt cup
  • 2 6oz strawberry banana yogurt cup
  • 1/2 cup granola {recipe above}
  • 1/2 cup blueberries
  • 1/2 cup strawberries or raspberries
  • 4 stem on cherries
  • 1/2 cup pecans or almonds, chopped

Directions:

For the granola: 
 
 
  1. Preheat oven to 300 degrees.
  2. Add honey and peanut butter to a small saucepan.
  3. Heat over medium heat, stirring, until melted and smooth.
  4. Stir in cinnamon sugar and remove from heat. 
  5. Add granola to a bowl and pour melted peanut butter sauce on top. Mix well.
  6. Pour granola onto a lined baking sheet, smoothing out so you have an even layer. 
  7. Bake for 20 minutes, stirring halfway through.
  8. Remove from oven, let cool, then store in a sealed container until ready to use. 
 
For the banana splits: 
 
  1. Peel the bananas and slice in half lengthwise.
  2. Place in a long dish or wide bowl.
  3. Top with a few dollops of yogurt {I use two flavors}.
  4. Then add cut fruits, granola, and nuts.
  5. Top with a fresh cherry on top and serve.

The instant rolled oats from Flahavan’s is perfect for granola!
I make it weekly for snacks and breakfast.

 

For the granola: Add honey and peanut butter to a small saucepan.

 

Heat over medium heat, stirring, until melted and smooth.
Stir in cinnamon sugar and remove from heat. 
Add granola to a bowl and pour melted peanut butter sauce on top. Mix well.
Pour granola onto a lined baking sheet, smoothing out so you have an even layer. 
Bake for 20 minutes, stirring halfway through.
Remove from oven, let cool, then store in a sealed container until ready to use. 

 

For the banana splits I like to use a couple flavors{and colors} of yogurt.

And small fresh fruit is tasty on top.
I usually use strawberries and blueberries with a cherry on top.
My store was out of strawberries this time so we did sliced cherries and blueberries.

Peel the bananas and slice in half lengthwise.

Place in a long dish or wide bowl.
You may have to cut them in half to fit.

 

Top with a few dollops of yogurt {I use two flavors}.

Then add cut fruits, granola, and nuts.

Top with a fresh cherry on top and serve.

How amazing do these look? 
Even better my kids think they are dessert and gobble them up!

Breakfast of champions!

The girl’s loved their breakfast. These are their happy faces {believe it or not}!

 

 

Check out these #BacktoSchoolTreats recipes from our Bloggers:

 
 
Back to School Breakfasts:
Breakfast Banana Splits from For the Love of Food
Cherry Muffins from Hezzi-D’s Books and Cooks
Overnight Vanilla Oats in Under an Hour from Culinary Adventures with Camilla
 
Back to School Snacks:
Easy Caramel Apple Slices on a Stick from Jen Around the World
Vanilla Pudding Cups from Home Sweet Homestead
 
Back to School Desserts:
Almond Shortbread Skillet from A Day in the Life on the Farm
Animal Cracker Cupcakes from The Domestic Kitchen
Back to School Confetti Cookie Bars from The Mandatory Mooch
Berries Vanilla Pies from My Sweet Zepol
Birthday Cake Truffles from Karen’s Kitchen Stories
Brown Sugar Milk Tea Popsicles from Simply Healthyish
Cereal Milk Macaron from A Kitchen Hoor’s Adventures
DIY Mini Caramel Apples from Jen Around the World
Funfetti Whoopie Pies from Jolene’s Recipe Journal
Mrs. Field’s Chocolate Chip Cookies from Comfortably Domestic
 
 
Back to School Drinks:
Caramel Apple Cider Punch from Love and Confections
Caramel Cold Brew Coffee from The Redhead Baker
Felix Felicis Potion Smoothies from The Spiffy Cookie
Iced Caramel Mocha from Tara’s Multicultural Table

Thank you to #BacktoSchoolTreats Sponsors: Dixie Crystals, Sweets & Treats, Torani, Taylor & Colledge, and Flahavan’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BacktoSchoolTreats recipes. All opinions are my own. The #BacktoSchoolTreats giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning.Five (5) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and alternate winner(s) will be chosen. The #BacktoSchoolTreats Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #BacktoSchoolTreats posts or entry.

 

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