I don’t know if I have ever shared with you that I am an ice cream nut. I am also what I call an ice cream snob. A gallon of vanilla in the freezer just doesn’t do it for me. Now a pint of Talenti Gelato in my freezer is ok when I am having a major ice cream craving meltdown, but I prefer going out for ice cream. Nothing beats it.
If you aren’t from Minnesota you have probably heard winter way up here is pretty brutal at times. As the cold weather sets in, sometimes ice cream is just too cold for most. Then there’s me…
Now if you are wondering why I am going on and on about ice cream in a post about oatmeal…I will get to the point. My Banana Split Oatmeal Bake has all of the flavors of a banana split. You can serve this oatmeal bake hot or cold and enjoy ice cream flavors even in the dead of winter. I love banana splits…root beer floats are my fave but I don’t know about root beer float oatmeal…
This oatmeal is filled with bananas, pineapple, and strawberry jam. The secret ingredient to make this taste like a banana split is Chocolate PB2 powder. It add sweetness and the flavor of the chopped nuts usually on a banana split.
To make this taste even more ice cream like I add some mini chocolate chips to the mix and top with a chocolate drizzle once the oatmeal is done baking.
If you really feel like going all out on the oatmeal/ice cream experience…top this with a little whipped cream and chopped peanuts. Yes…kill me…I used the whipped cream in a can. I know it’s terrible for you but come on…so easy!! The only thing missing from this is a cherry on top because ewwwww…I can’t stand maraschino cherries. Give this a try and if you make it remember to tag me on IG @glutenfreejessblog or use #glutenfreejess 🙂
Have a wonderful weekend!
XO,
Jess
- 2 cups gluten free rolled oats
- 2 cups light vanilla almond milk
- ¾ cup chocolate PB2
- ¼ cup pure maple syrup
- 1 tsp vanilla extract
- ¾ cup mashed bananas (about 2 medium bananas)
- ½ cup diced pineapple (canned or fresh is fine)
- ½ cup strawberry jam + 1 tsp water
- ¼ cup mini chocolate chips + 1 tbsp
- 1 tsp coconut oil
- chopped peanuts
- whipped cream
- Preheat oven to 350 degrees.
- Grease an 8x8 baking dish lightly with cooking spray.
- In a medium mixing bowl, combine oats, mashed bananas, pineapple, vanilla, maple syrup, almond milk, and ¼ cup chocolate chips. Stir until well combined.
- Pour the oatmeal mixture into the greased baking dish.
- In a small bowl combine the jam with 1 tsp or so of water to make it a little thinner and easier to work with. Drizzle it on top of the oatmeal in straight lines. Take a knife and gently drag it through the jam to swirl.
- Bake for 30 minutes.
- Remove from oven.
- Make the chocolate drizzle by melting 1 tbsp chocolate chips with 1 tsp of coconut oil in the microwave. Drizzle over the oatmeal bake.
Enjoy warm or cold.
Store any leftovers in the refrigerator and eat cold or warm up before serving.
