Best Breakfast Sundaes Recipes

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BREAKFAST SUNDAES



Breakfast Sundaes image

This recipe for breakfast sundaes is waffle cone cups layered with fresh fruit, Cheerios™ cereal and yogurt, then finished off with an array of fun toppings. A fun way to make breakfast special!

Provided by Sara Welch

Categories     Breakfast

Time 5m

Number Of Ingredients 8

4 waffle cone bowls
1/2 cup chopped fruit ((I used strawberries blueberries and banana))
2 cups Greek yogurt (I used vanilla)
3/4 cup Cheerios™ cereal (divided use)
1 tablespoon sprinkles
1 tablespoon mini chocolate chips
1 tablespoon sliced almonds
4 strawberry halves for garnish

Steps:

  • Divide the chopped fruit evenly among the bottoms of the waffle bowls. Top the fruit with 2 tablespoons of Cheerios™ and then add 1/2 cup of Greek yogurt over the cereal.
  • Sprinkle the remaining Cheerios™, mini chocolate chips, almonds, and sprinkles over the tops of each waffle bowl.
  • Garnish each bowl with a strawberry half and serve immediately.

Nutrition Facts : Calories 252 kcal, Carbohydrate 31 g, Protein 11 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 14 mg, Sodium 80 mg, Fiber 2 g, Sugar 15 g, UnsaturatedFat 3 g, ServingSize 1 serving

BREAKFAST SUNDAE



Breakfast Sundae image

Make and share this Breakfast Sundae recipe from Food.com.

Provided by Dancer

Categories     Beverages

Time 10m

Yield 1 serving(s)

Number Of Ingredients 4

1 large strawberry
1 (6 ounce) container low-fat vanilla yogurt
3/4 cup various fresh fruit (e.g. blueberries, raspberries, halved seedless grapes, sliced banana, etc.)
1/4 cup whole grain breakfast cereal (e.g., Grapenuts Flakes, Wheaties) or 1/4 cup low-fat granola

Steps:

  • Place half of fruit in bottom of footed, glass dessert dish or small bowl.
  • Top with half the yogurt.
  • Arrange remaining fruit over yogurt.
  • Top with remaining yogurt.
  • Sprinkle cereal on top.
  • Set strawberry in center, as with a sundae.
  • Serve immediately.

Nutrition Facts : Calories 69.5, Fat 1, SaturatedFat 0.6, Cholesterol 3.8, Sodium 49.7, Carbohydrate 11.7, Fiber 0.4, Sugar 11.2, Protein 3.8

BREAKFAST SUNDAE



Breakfast Sundae image

Provided by Stephen Bruce

Categories     Fruit     Breakfast     Brunch     No-Cook     Kid-Friendly     Oat     Summer     Small Plates

Yield Makes 1 sundae

Number Of Ingredients 3

1 serving hot cooked oatmeal
3/4 cup chopped fresh fruit
1 scoop vanilla ice cream

Steps:

  • Place oatmeal in a serving bowl. (Note: Steelcut oatmeal is best for a hearty, chewy texture, but takes more time to make. If pressed for time, instant oatmeal works as well.)
  • Top oatmeal with fresh fruit. (Strawberries, bananas, blueberries, nectarines, mangoes, and raspberries all work well singly or combined together.)
  • Place 1 small scoop of ice cream on top of the fruit. Enjoy a most decadent breakfast.

FRUIT CRUNCH SUNDAE



Fruit Crunch Sundae image

Provided by Ina Garten

Categories     dessert

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 cup quick-cooking (not instant) rolled oats
1/2 cup sweetened, shredded coconut
1/2 cup sliced or slivered almonds
3 tablespoons vegetable oil
2 tablespoons good honey
8 to 10 strawberries, small-diced
1/2 cup blueberries
1/4 pineapple, small-diced
2 cups plain yogurt

Steps:

  • Preheat the oven to 350 degrees F.
  • Toss the oats, coconut, almonds, oil, and honey together in a large bowl until they are completely combined. Pour onto a sheet pan and bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 20 minutes.
  • Remove the granola from the oven and allow to cool, stirring once.
  • Combine the strawberries, blueberries, and pineapple in a bowl. In 4 ice cream sundae glasses, layer first the fruit, then the yogurt, and the cooled granola alternately until you fill the glasses. Serve with a long spoon.

BUTTER NUT SUNDAES



Butter Nut Sundaes image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 17m

Yield 4 servings

Number Of Ingredients 8

1 cup sweetened shredded coconut
1/4 teaspoon ground cloves, a couple of pinches
1/4 teaspoon ground allspice, a couple of pinches
1/2 teaspoon ground cinnamon, eyeball it
2 pints butter pecan ice cream
1 jar caramel sauce topping for sundaes, any brand
Whipped cream
1/2 cup honey roasted peanuts

Steps:

  • Preheat oven or toaster oven to 325 degrees F. Place the coconut on a small cookie sheet and spice it up with cloves, allspice and cinnamon. Toast coconut 10 to 12 minutes to deep golden. Cool.
  • Chop honey roasted peanuts by hand or in processor. Reserve.
  • Remove lid to caramel sauce topping and place in microwave. Microwave the sauce on high 45 seconds to warm it through.
  • Fill dessert bowls with butter pecan ice cream and top with caramel sauce, whipped cream, chopped nuts and spiced, toasted coconut.

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