Oatmeal Cheesecake Banana Splits

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 269.4
  • Total Fat: 9.0 g
  • Cholesterol: 19.9 mg
  • Sodium: 149.9 mg
  • Total Carbs: 59.2 g
  • Dietary Fiber: 7.3 g
  • Protein: 11.8 g

View full nutritional breakdown of Oatmeal Cheesecake Banana Splits calories by ingredient
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from Vegetarian Times website from Vegetarian Times website
Number of Servings: 2


    2/3 cup rolled oats
    1 1/3 cups low-fat milk
    4 oz. low-fat cream cheese or Neufchâtel cheese, softened
    4 oz. reduced-fat sour cream
    1/2 cup confectioners’ sugar
    1/2 tsp. vanilla extract
    1/4 cup fresh raspberries
    2 bananas, halved lengthwise, each half cut into 3 pieces
    2 Tbs. light brown sugar
    6 ea sliced almonds or other nuts


even though the ingredients says 1/2 cup of sour cream and cream cheese I only put a tbs on each dish and reserve the rest of the mixture for future oatmeals. same with the bananas. I only use a couple of slices.


1. Coat 6 8-oz. ramekins or ovenproof dishes with cooking spray, and set aside.

2. Combine oats, milk, and pinch of salt in saucepan, and bring to a boil over medium-low heat. Cook 6 to 8 minutes, or until oats are creamy. Divide oatmeal among prepared ramekins, and cool.

3. Preheat oven to broil. Beat cream cheese and sour cream with electric mixer until smooth. Beat in confectioners' sugar and vanilla. Stir in raspberries.

4. Top oatmeal in each ramekin with 2 banana slices. Sprinkle 1 tsp. brown sugar over bananas. Broil 3 to 5 minutes, or until brown sugar is bubbly. Top with cream cheese mixture; sprinkle with almonds, if using.

Serving Size: 2 equal servings

TAGS:  Vegetarian Meals |

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