Banoffee overnight oats
The infamous British dessert when toffee, banana, & cream are brought together on a buttery biscuit base. Here we recreate a healthier breakfast version that makes a fabulous snack or healthier dessert. Steve’s wife Justyna eats them for breakfast lunch and sometimes even dinner!Serves 4
Takes 10 mins
Takes 10 minutes
Serves 4
Ingredients
- Date caramel
- 150 g Pitted Dates
- 350 ml of boiling water
- 1/2 tsp of Vanilla extract
- 2 tbsp of almond butter
- Pinch salt
- Bircher muesli
- 250 g Oats
- 40 g Raisins
- 20 g of chia seeds
- 600 ml Oat milk
- pinch ground cinnamon
- Caramelised almond sprinkle
- 50 g flaked Almonds
- 2 tbsp Maple syrup
- 200 ml of Coconut yogurt fat content approx 10%
- 2 Bananas
Instructions
- Full and boil the kettle. Cover the pitted dates with boiling water and leave to soak for 5 mins.
- Mix all the ingredients together for bircher muesli and leave to soak for either 30 mins of else overnight.
- To make the caramelized almonds simply heat a non stick pan on medium heat, once hot add the almonds and cook for 4-6 mins until they start to golden ensuring to stir regularly to avoid burning. Once they are golden, remove the pan from the heat and add the maple syrup and stir quickly to ensure that you coat each nut. Continue to do so for a minute until the maple syrup has started to harden.
- Drain the dates and add to a food processor along with the almond butter, vanilla, water and pinch of salt and blend until it reaches a smooth caramel-like texture.
- Slice the bananas
- To serve
- We like to serve these in clear glasses where we can see the layers.
- At the bottom of each glass add the caramel (divide the amount between 4 glasses)
- Next divide up the bircher muesli, followed by a serving of banana, if you can it look great if you put the bananas facing out around the glass on the inside so you can really see its a banoffee. Add a generous dollop of coconut yogurt and top with some caramelised almonds.
- enjoy!