Oatmeal Cheesecake Banana Splits Recipe | Vegetarian Times Skip to main content

Oatmeal Cheesecake Banana Splits

While working as a journalist, Kathleen Willcox realized she spent more time on the job thinking, dreaming, and reading about food than anything else, so she enrolled in the Institute of Culinary Education. She still writes about pop culture and food but now she works as a personal chef, cooking instructor, event planner, and party cook for catering companies around New York. This dessert came about during a game of "clean out the fridge": Kathleen broiled bananas atop an oatmeal base for a hot dessert that's topped with a cheesecake-like mixture of light cream cheese and sour cream.



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⅔ cup rolled oats
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1 ⅓ cups low-fat milk
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4 oz. low-fat cream cheese or Neufchatel cheese, softened
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4 oz. reduced-fat sour cream
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½ cup confectioners' sugar
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½ tsp. vanilla extract
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⅓ cup fresh raspberries
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2 bananas, halved lengthwise, each half cut into 3 pieces
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2 Tbs. light brown sugar
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¼ cup toasted sliced almonds or other nuts for garnish, optional


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.

Nutrition Information: 

6 g
Total Fat: 
8 g
Saturated Fat: 
4 g
35 g
24 mg
120 mg
2 g
23 g
Serves 6

Comments on this Recipe

I made these for my family tonight and they were a big hit. The creamy oats were sooo good, and were made GREAT by the other ingredients. I used some chopped pecans to top ours off. We'll definitely be having these some Sunday morning, with a cup of coffee, before we head out to church.

Is there some good reason why you did not use Greek yogurt - in place of sour cream? A much more healthful choice.

Eleanor This is what I have for breakfast most mornings! Yummy and sticks to your ribs in the cold months. I have oatmeal with yogourt and fruit and a splash of maple syrup and sometimes ground flax seeds and sometimes nuts. I feel spoiled every day. Thanks for your great articles.

I made these for my kids and they LOVED them!! I substituted vanilla yogurt for the sour cream and they turned out fine. I also made the recipe in a 9x9 pan as I didn't have ramekins. I will definitely be making this recipe again, soon.

yummy! added just a bit more raspberries (only had frozen, but still tasted great)... easy to make and delicious!