Breakfast Banana Split Recipe
cranberry almond granola, vanilla greek yogurt, fresh fruit, whipped cream
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Ingredients
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Granola & Nuts
Dairy & Toppings
Fruit
Finishing & Optional Add-ins
Method
Prep
Toast almonds (if not toasted)
Place sliced almonds in a small dry skillet over medium heat. Toast, stirring, for 2–3 minutes until fragrant and lightly golden. Transfer to a small bowl to cool.
Hull and halve strawberries, slice kiwi, measure blueberries and granola, and set out yogurt and whipped cream. Peel the banana but do not slice yet.
Assemble Banana
Split the banana
Use a sharp knife to slice the banana lengthwise into two long halves. If the banana is very ripe and soft, you can slice on a slight diagonal to keep shape.
Place the two banana halves in a shallow bowl or long dish with the cut sides facing up and ends aligned.
Layer Yogurt & Granola
Add granola
Sprinkle the 1 cup cranberry almond granola generously over the yogurt and slightly onto the banana halves so each bite has crunch.
Add Fresh Fruit & Toppings
Arrange the halved strawberries, blueberries, and kiwi slices on top of and around the granola and yogurt for color and texture. Distribute fruit evenly so every bite includes fresh fruit.
Drizzle 1 tablespoon honey or maple syrup over the assembled split. If using, sprinkle 1/4 tsp lemon zest and 1 tsp chia seeds across the top for brightness and extra texture.
Nibble the toasted sliced almonds over the top, then finish with a generous dollop (about 1/2 cup) of whipped cream in the center or along the yogurt line.