A wholesome and refreshing take on the traditional banana split, this breakfast version swaps the ice cream for protein-rich Greek yogurt and loads it up with antioxidant-packed berries, crunchy granola, and creamy almond butter. It’s a beautiful, satisfying start to your day that feels indulgent but is actually incredibly nourishing.

Why You’ll Love This Recipe

This breakfast banana split offers the perfect balance of flavor, texture, and nutrition. It’s incredibly easy to make and requires no cooking—just a few fresh ingredients and a couple of minutes of assembly. Whether you’re rushing out the door or enjoying a leisurely morning, this dish is a delicious way to fuel your day. Plus, it’s highly customizable to fit dietary preferences and seasonal ingredients.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 ripe banana, peeled and halved lengthwise
• 1/2 cup plain or vanilla Greek yogurt
• 1/4 cup strawberries, chopped
• 1/4 cup blueberries
• 1/4 cup raspberries
• 1/4 cup blackberries
• 1/4 cup granola (your favorite variety)
• 1 tbsp almond butter, warmed for drizzling

Directions

1. Place the banana halves in a shallow bowl or plate.
2. Spoon the Greek yogurt over the center of the bananas.
3. Top with the chopped strawberries, blueberries, raspberries, and blackberries.
4. Sprinkle generously with granola.
5. Drizzle the warmed almond butter across the top.
6. Serve immediately and enjoy with a spoon.

Servings and timing

This recipe serves 1 person and takes approximately 5 minutes to prepare. No cooking is required.

Variations

• Nut-Free Option: Replace almond butter with sunflower seed butter.
• Vegan Version: Use a plant-based yogurt like coconut or almond yogurt.
• Protein Boost: Add a scoop of your favorite protein powder to the yogurt.
• Different Fruits: Swap out berries for sliced kiwi, mango, or peach.
• Low-Carb Option: Skip the granola or use a keto-friendly version.

storage/reheating

This dish is best enjoyed fresh. However, if needed, you can prep the fruit and yogurt ahead of time and store them separately in the refrigerator for up to 2 days. Do not assemble until ready to serve to prevent the granola from becoming soggy. Reheating is not applicable for this recipe.

FAQs

What type of yogurt works best for this recipe?

Plain or vanilla Greek yogurt is ideal due to its creamy texture and high protein content, but any yogurt of your choice can be used.

Can I make this ahead of time?

You can prep the ingredients ahead, but it’s best to assemble just before serving to maintain texture and freshness.

Is this recipe suitable for children?

Yes, it’s a nutritious and fun breakfast option for kids. You can adjust the toppings based on their preferences.

How can I make this recipe vegan?

Use a plant-based yogurt such as almond, soy, or coconut yogurt, and ensure the granola is also vegan-friendly.

What if I don’t have almond butter?

You can substitute almond butter with peanut butter, cashew butter, or even a dollop of yogurt.

Is this breakfast banana split gluten-free?

Yes, as long as you use certified gluten-free granola.

Can I use frozen berries?

Fresh berries are ideal for texture, but thawed frozen berries can be used if fresh aren’t available.

What granola should I use?

Use any granola you enjoy. Choose one with nuts, seeds, or dried fruits for extra flavor and texture.

Is this recipe low in sugar?

That depends on the yogurt and granola you use. Opt for unsweetened yogurt and low-sugar granola to keep it lower in sugar.

Can I add more toppings?

Absolutely. Try shredded coconut, chia seeds, or a sprinkle of cinnamon for additional flavor and nutrients.

Conclusion

This Breakfast Banana Split with Berries, Yogurt & Almond Butter is a delightful and healthful way to start your day. It’s quick to prepare, visually appealing, and packed with nutrients. Whether you’re enjoying a peaceful morning or grabbing something nutritious on the go, this recipe is sure to satisfy and energize.

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