Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Oatmeal-Banana Parfaits
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- Level: Easy
- Total: 1 hr 30 min
- Prep: 30 min
- Inactive: 30 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 969
- Total Fat
- 66 g
- Saturated Fat
- 38 g
- Carbohydrates
- 92 g
- Dietary Fiber
- 6 g
- Sugar
- 51 g
- Protein
- 9 g
- Cholesterol
- 183 mg
- Sodium
- 640 mg
- Level: Easy
- Total: 1 hr 30 min
- Prep: 30 min
- Inactive: 30 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 969
- Total Fat
- 66 g
- Saturated Fat
- 38 g
- Carbohydrates
- 92 g
- Dietary Fiber
- 6 g
- Sugar
- 51 g
- Protein
- 9 g
- Cholesterol
- 183 mg
- Sodium
- 640 mg
Ingredients
For the Bark:
For the Oatmeal Cream:
Directions
- Make the bark: Preheat the oven to 350. Combine the flour, oatmeal, walnuts, sugar and a pinch of salt in a bowl. Melt the butter in a pot over medium heat and cook until light brown, 6 minutes. Stir into the dry ingredients. Press the dough into the bottom of a 9-inch springform pan. Bake until golden brown, 30 minutes.
- Remove the crust from the oven and sprinkle with the chocolate; let stand until soft, then spread with the back of a spoon. Refrigerate the bark until firm, 30 minutes. Break into pieces.
- Make the oatmeal cream: Fill a large bowl with ice. Microwave 3/4 cup cream until simmering, 45 seconds. Puree with the oatmeal, sugar, a pinch of salt, vanilla and nutmeg in a blender. Transfer to a bowl and place over the ice; whisk until cool and thick. In another bowl, whisk the remaining 3/4 cup cream until soft peaks form; fold in the oatmeal puree.
- Layer the oatmeal cream, bananas and crushed bark in 4 parfait glasses
