Chocolate, Raspberry, & Banana Breakfast Trifle

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Christina Ross
Christina Ross
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

I told you this might happen.

Chocolate, Raspberry, & Banana Breakfast Trifle

Clearly, I didn’t waste any time putting those leftover Chocolate Peanut Butter Banana Muffins to use.

Chocolate, Raspberry, & Banana Breakfast Trifle

I have a confession to make: After luxuriating in the initial muffin or slice of quick bread still warm from the oven, I rarely eat the remaining baked goods plain. I cube ‘em up to make bread pudding, crumble ‘em over yogurt, or sandwich ‘em around peanut butter and other tasty fillings

Chocolate, Raspberry, & Banana Breakfast Trifle

Therefore, it comes as no surprise that as soon as I finished a freshly baked muffin on Monday morning, I began brainstorming uses for the remaining muffins.

This trifle was the first idea to come to fruition.

Chocolate, Raspberry, & Banana Breakfast Trifle

Muffin crumbles are layered with tangy and thick Greek yogurt, all-fruit raspberry preserves, and banana slices in this fancy-pants breakfast trifle.

Chocolate, Raspberry, & Banana Breakfast Trifle

As I was gathering the ingredients together on the counter this morning, John glanced over his shoulder on his way to work and casually commented on the decadent-looking cupcake impostor, “Chocolate for breakfast?”. I responded – in an equally casual manner – “A chocolate muffin for breakfast”, as he kissed me goodbye and headed out the door.

Then I added chocolate chips to the top of the trifle.

Hey, I’m on vacation (spring break!).

Chocolate, Raspberry, & Banana Breakfast Trifle

And this trifle is certainly a vacation-worthy breakfast. Reminiscent of black forest cake, the flavor play of rich chocolate and sweet red raspberry is nicely complimented by tangy yogurt and slightly under-ripe bananas. The grain-sweetened chocolate chips add a bit of texture and whimsy to the trifle, but you can leave them out if you’d prefer.

But let’s be honest… they complete that perfect bite.

Chocolate, Raspberry, & Banana Breakfast Trifle
NameChocolate, Raspberry, & Banana Breakfast Trifle
Prep Time10 minutes
Cooking Time0 minutes (No cooking required)
Total Time10 minutes
Servings2 servings


  • 1/2 cup + 1 Tbsp plain 0% (or 2%) Greek yogurt
  • 1 Chocolate Peanut Butter Banana Muffin, crumbled
  • 2 Tbsp all-fruit red raspberry preserves, such as St. Dalfour
  • 1/2 large greenish-yellow banana, thinly sliced

Estimated Nutrition Per Serving

Calories: 360 calories

Protein: 13 grams

Carbohydrates: 54 grams

Dietary Fiber: 8 grams

Sugars: 28 grams

Fat: 13 grams

Saturated Fat: 6 grams

Cholesterol: 5 milligrams

Sodium: 30 milligrams

Potassium: 550 milligrams

Vitamin C: 16 milligrams (27% DV)

Calcium: 190 milligrams (19% DV)

Iron: 2 milligrams (11% DV)


  1. Prepare the Chocolate Oats

In a saucepan, combine oats, milk, cocoa powder, honey (or maple syrup), and vanilla extract. b. Cook over medium heat, stirring frequently until the mixture thickens (approximately 5-7 minutes). Remove from heat and let it cool.

  1. Create the Raspberry Compote

In a small saucepan, combine fresh raspberries, honey, lemon juice, and a pinch of salt. b. Cook over low heat, mashing the raspberries with a fork as they soften. c. Continue to cook for about 5-7 minutes until the mixture thickens into a compote. Remove from heat and let it cool.

  1. Assemble the Trifle

Start by layering a spoonful of the chocolate oats at the bottom of a glass or jar. b. Add a layer of sliced bananas on top of the oats. c. Follow with a layer of raspberry compote. d. Spoon a layer of Greek yogurt over the raspberries. e. Repeat these layers until the glass is filled, finishing with a dollop of yogurt on top.

  1. Garnish and Serve

For an extra touch of decadence, garnish your trifle with dark chocolate shavings. b. Serve your Chocolate, Raspberry, & Banana Breakfast Trifle immediately and enjoy!

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