Cooked - Banoffee Overnight Oats

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Banoffee Overnight Oats

2.0

90 g rolled porridge oats (use gluten free if required)

½ ripe banana (mashed)

250 ml soya milk

1 tbsp almond butter

1 tbsp Greek or natural yoghurt (dairy-free/vegan option)

1 pinch salt

2 tsp maple syrup (optional – for sweetness)

70 g medjool dates (soaked in hot water for 20 minutes)

60 ml milk of choice

½ tsp vanilla extract

Pinch salt

165 g silken tofu

½ ripe banana (leave this out if preparing in advance)

1 tbsp maple syrup

1.5 tsp vanilla extract

Dark chocolate (shaved or grated for topping)

Make the overnight oats by combining all the ingredients together, cover and place in the fridge while you make the other layers.
Make the date caramel layer by adding the ingredients to a blender, blend until a smooth paste forms.
Make the Vanilla Cream layer by adding the ingredients to your blender and blending until smooth – omit the banana if preparing in advance and just serve with more banana slices when you're ready to eat.
Layer up the oats with the date caramel and the vanilla cream.
Top with a little grated dark chocolate.
When ready to serve, add sliced banana. Enjoy!

Course🥞Breakfast

Diets🌱Vegan🌾Gluten-free...

Category🥞Breakfast

Cuisine🇬🇧British

Occasions🥐Brunch📆Everyday

SeasonFall/winter

DifficultyEasy ⏰ 10m

Created 59 weeks ago

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