With a decadent vanilla cream, a sweet date caramel and dark chocolate shavings, these Banoffee Overnight Oats are going to be your new favourite breakfast. Despite what looks like a large ingredients list, they’re actually easy to make, and if you follow my tips below, will last around 5 days in the fridge!
I’m always looking for new ways to enjoy overnight oats, and these Banoffee Overnight Oats have to be my new favourite. They’re plant-based, high in fibre, plant protein and are naturally gluten free (if you use gluten free oats!)
What is Banoffee?
The name “banoffee” is a play on the words “banana” and “toffee” – the two key ingredients that give this famous dessert its signature flavour. Traditionally, banoffee is made by layering a crumbly biscuit or graham cracker base with a thick, gooey toffee sauce, fresh sliced bananas, and a generous topping of whipped cream or crème fraîche (as per the video below…)
For my recipe, however, I’ve changed things up a little – taking inspiration from the famous ‘Banoffee Pie’ and turning it in to an overnight oats recipe. I hope you enjoy!
What You’ll Need For These Overnight Oats
Oat Layer
- Rolled Porridge Oats: The base of your banoffee overnight oats, these oats provide a hearty texture and are a great source of fibre, protein, and various nutrients. They’ll soak up the liquid and create that lovely, creamy porridge-like consistency we all love in overnight oats.
- Ripe Banana (mashed): Bananas not only add natural sweetness to the oat layer but also contribute a creamy, smooth texture when mashed. Plus, they’re packed with potassium and other vitamins and minerals.
- Soya Milk: The liquid component that allows the oats to soak and soften overnight. Soya milk is a great non-dairy option that provides a rich, creamy base for the oats. It’s also a good source of plant-based protein. But you can play around with different milks (dairy or non-dairy).
- Almond Butter: This adds a lovely nutty flavour and creamy texture to the oat layer. Almond butter is also a good source of healthy fats and protein, making this dish more satiating.
- Greek or Natural Yogurt (dairy-free/vegan option): The yogurt contributes a tangy flavour and creamy texture to the oat mixture. It also adds a boost of protein.
- Salt: A pinch of salt enhances the overall flavours of the dish, balancing out the sweetness from the other ingredients.
- Maple Syrup (optional): If you have a sweet tooth, a drizzle of maple syrup adds a lovely natural sweetness and warm, caramel-like flavour to the oat layer.
Date Caramel Layer
- Medjool Dates (soaked): These naturally sweet and sticky dates create a rich, caramel-like texture and flavour when blended. Soaking them helps to soften them and make them easier to blend into a smooth paste.
- Milk of Choice: The liquid component that helps to blend the dates into a smooth, pourable caramel consistency.
- Vanilla Extract: A classic flavour pairing with caramel, the vanilla adds warmth and depth of flavour to the date caramel layer.
- Salt: A pinch of salt helps to balance out the sweetness of the dates and enhance the overall flavor.
Vanilla Cream Layer
- Silken Tofu: Silken tofu creates a rich, creamy texture when blended, mimicking the consistency of a traditional cream layer. It’s also a great source of plant-based protein!
- Ripe Banana: In addition to contributing natural sweetness, the banana helps to create a smooth, creamy texture in the vanilla cream layer.
- Maple Syrup: A touch of maple syrup adds a lovely sweetness to the cream layer.
- Vanilla Extract: Vanilla extract provides a warm, aromatic flavour that pairs beautifully with the other ingredients.
How to Make Banoffee Overnight Oats
First up, we need to make the oat layer by combining the rolled oats, mashed ripe banana, soya milk, almond butter, yoghurt, pinch of salt, and maple syrup (if using for sweetness). Mix everything together, cover, and place in the fridge while you make the other layers.
Then, while the oat layer is in the fridge, make the date caramel layer by blending together the pitted and soaked medjool dates (measured after pitting), milk of choice, vanilla extract, and a pinch of salt until a smooth paste forms.
Once the date caramel layer is completed, it’s time for the vanilla cream! To make the vanilla cream layer, add the silken tofu, ripe banana (omit if preparing in advance), maple syrup, and vanilla extract to a blender and blending until smooth and creamy.
Layer up the oat mixture with the date caramel and the vanilla cream in a jar or bowl. Top with shaved or grated dark chocolate.
When ready to serve, if you omitted the banana from the vanilla cream layer (when preparing in advance), add some freshly sliced banana on top.
Here’s a little videon on ‘pitting’ dates for the unaccustomed…
Banoffee Overnight Oats
Ingredients
Oat Layer
- 90 g rolled porridge oats use gluten free if required
- 1/2 ripe banana mashed
- 250 ml soya milk
- 1 tbsp almond butter
- 1 tbsp Greek or natural yoghurt I use dairy free/vegan
- 1 pinch salt
- 2 tsp maple syrup optional – for sweetness
Date Caramel Layer
- 70 g medjool dates (measured after pitting) soaked in hot water for 20 minutes
- 60 ml milk of choice
- 1/2 tsp vanilla extract
- Pinch salt
Vanilla Cream Layer
- 165 g silken tofu
- 1/2 ripe banana leave this out if preparing in advance
- 1 tbsp maple syrup
- 1.5 tsp vanilla extract
For topping
- Dark chocolate Shaved or grated
Instructions
- 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, bend 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!
Storing Your Banoffee Overnight Oats
If you’re planning on making them in advance (for meal prep), make sure you leave out the 1/2 banana in the vanilla cream layer! The banana tends to begin ‘browning’ quite quickly, releasing sugars, and changing the texture and flavour in a negative way.
Leave out the banana in the vanilla cream layer, and it should last around 5 days in the fridge!
More Overnight Oats Recipes You’ll Love…
I LOVE Overnight Oats. So here’s a few of my favourites, including my famous Biscoff Overnight Oats! Oh, and it’s not on the list, but my Mango Blended Oats WILL be a game-changer if you give it a go!
