This breakfast may have more nutrients, vitamins & minerals than your multi-vitamin.
I would happily devour a banana with almond butter on its own, but the toppings are what make this so irresistible. I went to town on this banana split by adding fresh strawberries, blueberries, and raspberries, as well as ground flax seed, toasted coconut, and a sprinkling of my favorite grain-free granola. This combo was a fantastic blend of fresh flavor and crunch, but feel free to get creative with your add-ins.
It’s part of the fun.
In other exciting news, this cute little breakfast couldn’t be easier or healthier. All you need to pull it off is a banana, nut butter and some fresh fruit. Prep shouldn’t take more than 5 minutes tops (just cut the banana and stuff), then all you have to do is choose your add-ins. And despite its seemingly indulgent nature, this dairy-free recipe is made with only natural sugars and healthy fats, meaning that you won’t require a mid-morning nap. And, you can easily half the recipe for a light, energizing snack.
For more easy daily recipes like this beauty, come follow me on instagram @nutritionsara
Banana Split with Almond Butter & Berries
1 banana
2 tbsp. raw almond butter
1/4 cup blueberries
1/4 cup raspberries
1/4 cup strawberries
1 tbsp. ground flax seed
grain-free granola (optional) recipe below
Split banana in half. Spread with 2 tbsp. almond butter. Add berries and sprinkle with flax seed. Serve immediately.
Grain-Free Granola
Ingredients
1 cup raw pepitas (pumpkin seeds)
1 cup raw sunflower seeds (not in shells)
1 cup shredded coconut (unsweetened)
1 cup sliced almonds
2 cups chopped pecans
20 dates, chopped finely
1/3 cup coconut oil
2 teaspoons cinnamon
3 teaspoons vanilla
dash of salt (optional)
Preheat the oven to 325 degrees. Mix all of the dry ingredients together in a large bowl. Melt the coconut oil and pour it in a small bowl. Add the cinnamon, vanilla and salt. Stir well. Pour the oil mixture over the dry mixture and stir to combine and evenly coat. Spread the granola on a baking sheet and bake for 20 minutes. Stir, then bake an additional 5 minutes. Allow the granola to cool completely, then store it in an airtight container
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