Oatmeal-Banana Parfaits

Total Time:
1 hr 30 min
30 min
30 min
30 min

4 servings

  • For the Bark:
  • 3/4 cup all-purpose flour
  • 2 1 -ounce packets plain instant oatmeal (about cup)
  • 1/3 cup ground walnuts
  • 1/3 cup sugar
  • Salt
  • 1 stick unsalted butter
  • 2 ounces semisweet chocolate, finely chopped
  • For the Oatmeal Cream:
  • 1 1/2 cups heavy cream
  • 1 1 -ounce packet plain instant oatmeal (about cup)
  • 1/3 cup sugar
  • Salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon freshly grated nutmeg
  • 2 bananas, thinly sliced
  • 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

  • Photograph by Kate Mathis

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    This recipe is featured in:

    Winter Produce Guide