Recipe by: @mscolleenalexis
What you’ll need:
- 1 pack of MPB Oatmeal Raisin Cookies
- 1 medium frozen banana
- 1/4 cup of old-fashioned oats
- 1.5 tbsp fruity pebbles
- 1 packet of stevia
- 1/2 tbsp peanut butter
- 1 tsp honey (optional)
- Food Processor
How to Prepare:
Take a medium banana and cut it up into slices. Place the slices on wax paper on a freezer safe plate and place in the freezer overnight or until frozen.
Once your banana slices are frozen place them in your food processor and keep blending until you see the pieces chop up very tiny and then slowly start to thicken and come together like ice cream. ( I love this trick because when it’s done right it’s a perfect ice cream consistency!) Scoop out your banana ice cream and place in a freezer-safe bowl and place in the freezer while you prepare your oatmeal.
Grab your oatmeal and place it in a microwave-safe bowl. Add in about 1/4 cup of water until all oats are submerged and microwave on medium heat for 1 minute. Remove the bowl and drain the excess water. Let your oatmeal cool for about a minute. Then, spoon out your 1/2 tbsp of peanut butter and add in your sugar and mix it together. Now grab one of your MPB Oatmeal Raisin Cookies and crumble it into your oats. Then, grab your 1 tbsp of your fruity pebbles and crumble over your oats as well. Mix together lightly to not over mix.
*Add in honey for added sweetness if desired
Now you can remove your bowl from the freezer. Using an ice cream scooper, scoop out the oatmeal mix into your bowl with your banana ice cream.
Now you can have ice cream for breakfast without the guilt 😉 Drizzle some peanut butter, crumble some more MPB oatmeal cookie crumbles and top with leftover fruity pebbles and ENJOY! 🍌