Recipe: Breakfast Banana Split with Yogurt and Jam

A banana split for breakfast? Oh, yes! This quick, easy breakfast takes a dessert classic and lightens it up for the morning with ultra-creamy Greek yogurt and a warm drizzle of jam.

No, there’s no ice cream involved. (Ice cream for breakfast — that seems best saved for birthdays, eh?) To make this banana split, you pile scoops of thick Greek yogurt on top of a ripe banana, then drizzle with warm jam and add some almonds and berries. Of course, a cherry on top would be the ideal finishing touch.

I can’t take credit for this brilliant little breakfast — the idea came in a press release from Julia at The Fresh Ideas Group; she was suggesting it as a use for one of her client’s products, Santa Cruz Organic Fruit Spreads. I ended up using raspberry jam from Jamie Oliver’s line, and of course you could use really any jam or preserve you like. Or I suppose you could even use melted unsweetened dark chocolate if, you know, you really want some extra antioxidants with your breakfast!

This is such a simple idea, it hardly needs a recipe, but here’s one just so you can see what I did.