Banoffee Overnight Oats
🍌 Ingredients
The Oats:
1/2 cup Rolled oats
3/4 cup Unsweetened almond or oat milk
1 tbsp Chia seeds
1/2 tsp Vanilla extract
1 pinch Sea salt
Milky Date Caramel:
4-5 Soft Medjool dates (pitted)
2 tbsp Warm milk of choice
1/2 tbsp Almond butter (optional, for richness)
Toppings:
1/2 Sliced banana
2 tbsp Greek yogurt or coconut cream
1 tsp Cocoa powder (for dusting)
2 Pecan halves
🥣 Instructions
Prep the Oats: In a jar or glass, combine the rolled oats, chia seeds, milk, vanilla, and salt. Stir well to ensure the chia seeds don’t clump. Cover and refrigerate for at least 4 hours, preferably overnight.
Make the Date Caramel: Soak the pitted dates in hot water for 5 minutes to soften. Drain, then blend the dates with the warm milk and almond butter until completely smooth and “caramel-like” in consistency.
Assemble the Layers: * Take your chilled oats and stir in half of the date caramel.
Press the banana slices against the inside of the glass for that classic “Banoffee” look.
Spoon the remaining date caramel over the oats.
Final Flourish: Top with a generous dollop of yogurt or coconut cream. Dust with cocoa powder and garnish with the pecans for a satisfying crunch.
Pro Tip: If your date caramel is too thick, add an extra splash of milk one teaspoon at a time until it reaches a pourable consistency. Enjoy cold!