Banoffee Overnight Oats
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.
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!