Breakfast Banana Splits

Servings: 4

INGREDIENTS
1 recipe “Any” Berry Oatmeal or Carob Oatmeal
walnuts or carob chips, optional

Pineapple Sauce
1 can crushed pineapple
1 Tablespoon (or more to your taste) pineapple or white grape juice concentrate
2 Tablespoons cornstarch or arrowroot powder

Whipped Coconut Topping
1 can unsweetened coconut milk

INSTRUCTIONS
1. For the whipped coconut topping: If a can of coconut milk has not been shaken, the cream will rise to the top. Put it in the fridge for a few hours or overnight. (or in the freezer if you are short on time – but don’t let it freeze!!)
2. Open the can and spoon the hardened cream from the top of the coconut milk.
3. Beat this cream as you would dairy cream adding a little sweetener and vanilla, maybe a pinch of salt. It will melt on a hot day so keep it cool.
4. NOTE: you can use the coconut milk that is left in the can as the water in your oatmeal.
5. Prepare oatmeal and set aside, keeping warm. If only one person is eating, halve or quarter the oatmeal recipes.
6. Heat pineapple and juice concentrate until just boiling, dissolve thickener into a little water and drizzle into the pineapple while stirring.
7. Continue to cook and stir until thickened.
8. Place 3 ice cream scoops of oatmeal in the bottom of a banana split dish.
9. Top the oatmeal with a little bit of the pineapple sauce.
10. Split a banana and place it on each side.
11. Sprinkle the banana with a teaspoon or so of mini chocolate or carob chips and some chopped walnuts.
12. Top it all off with a little of the coconut whipped topping and a strawberry fan.
13. Enjoy!