Oatmeal Banana Parfaits Recipes

Steps:

• Preheat oven to 350°F (175°C.)
• In a medium bowl, mash the bananas into a paste.
• Pour in the honey and almond extract, and mix until well combined.
• Sprinkle on the rolled oats and cinnamon and mix until incorporated.
• Evenly divide the oats into a greased 12-cup muffin tin.
• Use your fingers to mold the oats into a cup shape in each of the muffin cups.
• Bake for 15 minutes, until the oatmeal cups have set.
• Remove the oatmeal cups from the muffin tin and place them on a serving plate.
• Place a spoonful of yogurt in each cup and top with your choice of toppings.
• Enjoy!

Steps:

• Combine all ingredients for oatmeal in a small nonstick pot on the stove. Add 3/4 cup of water and mix well. Bring to a boil over medium-high heat, and then reduce to a simmer. Cook for about 9 minutes, stirring often, until somewhat thick and creamy. (It will thicken more upon chilling.) Remove from heat and allow to slightly cool. Transfer to a bowl, cover, and refrigerate until chilled, at least 1 1/2 hours.
• Stir oatmeal thoroughly until uniform in texture. Spoon half of the oatmeal into a pint glass, and top with 1/4 cup of sliced strawberries, 1/4 cup of yogurt, and half of the banana slices. Repeat with the remaining oatmeal, strawberries, yogurt, and banana.
• Serve and enjoy!

Steps:

• Mix sugar and flour in a saucepan. Separate eggs. Reserve whites for meringue. Stir yolks with a fork until blended. Add milk in same cup as egg yolks. Slowly stir egg/milk mixture into sugar/flour mixture until well blended. Bring to a boil over medium heat, stirring constantly. Cook for 3 to 4 minutes, until very thick. Remove thickened custard from heat, add butter and allow to melt. Cool. Add vanilla flavoring.
• Divide half of the crushed wafers between 4 (8-ounce) glasses or goblets. Top each with 5 to 6 slices banana. Pour half of the cooled custard evenly into each glass over the bananas. Repeat each layer with the remaining ingredients. Refrigerate until ready to serve.
• To make the meringue: whisk together the reserved egg whites and sugar in a large heatproof bowl. Set the bowl over a saucepan of gently simmering water and whisk constantly until the sugar is dissolved and whites are very hot to the touch. Transfer the mixture to the bowl of a standing mixer. Whip the whites until stiff, glossy peaks form and the meringue is cool. Add the vanilla and mix well. Spoon the meringue or pipe with a piping bag over the pudding in each glass.
• Using a hand-held blowtorch, brown the meringue until golden. Serve immediately.

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes. Whisk in sour cream and vanilla. Fold in three-fourths of the whipped topping. , Set aside eight vanilla wafers. Place one wafer into each of eight parfait glasses; top with a third of the banana slices and pudding mixture. Repeat layers twice. Top with remaining whipped topping. Refrigerate for at least 1 hour. Garnish with reserved vanilla wafers.