Ingredients
Scale
For the oats:
- 1/2 cup (40 g) old-fashioned rolled oats*
- 1 cup (240 ml) liquid (water, milk, juice, etc.)
- pinch of salt
For the banana ice cream:
- 1 medium-size (100 g) ripe banana, frozen
- optional flavour add-ins, see notes**
For the parfait:
- a small handful of additional add-ins like berries, chocolate chips, cacao nibs, shredded coconut, etc.
Instructions
- For the oats: Prepare the oats according to package instructions. If you’re making them the night before, allow them to cool slightly before covering and placing in the fridge to sit overnight. If they’re too thick when you take them out in the morning, gradually add milk or water until you reach your desired consistency.
- For the ice cream: Add the banana (and any flavour mix-ins) to your blender or food processor and process on high until it breaks down into a smooth and creamy consistency, stopping to scrape down the sides of your blender, as necessary.
- To assemble: Spoon half of the oats into the bottom of a glass or jar. Top that with half of the banana ice cream plus any additional mix-ins you want to add (berries, chocolate chips, shredded coconut, etc.). Add the remaining oats and ice cream, sprinkle on any additional toppings, and enjoy!
Notes
* Feel free to use more or less oats according to your appetite. I put 1/2 cup in the recipe because that’s the standard serving size, but I normally use 1 cup (80 g). Also, be sure to use certified gluten-free oats if needed. ** Some of my favourite add-ins include: 1 tbsp unsweetened cocoa powder OR 2-3 strawberries OR 1 tbsp nut butter OR 1/2 tsp ground cinnamon OR 1/4 tsp almond extract.
- Prep Time: 5 mins
- Cook Time: 10 mins
Keywords: banana, banana ice cream, banana oat, breakfast parfait, gluten-free, healthy, nice cream, oatmeal, recipe, vegan