Who knew that breakfast could be so simple, yet so decadent?! I always make sure I have a hearty breakfast in the morning as my day is often busy and I may not have proper meals at the ideal times. These overnight oats are super creamy and taste like you’re having dessert for breakfast, which is a huge win IMO.
The added chia seeds gives the oats a thick and creamy texture and is a substantive source of protein which will help keep you full until lunch time!
The oats are naturally sweetened with grilled bananas and date caramel, a combo that is meant to be. I always love a bit of crunch in my meals, so I added some nut butter and cacao nibs too!
I hope you love this recipe!
If you try this recipe, I would love to hear about it! Comment below and rate it as it would really help us and other readers! If you post it on social media, tag @rainbownourishments and #rainbownourishments.
Banoffee overnight chia oats
- 1 cup rolled oats
- 2 tablespoons chia seeds
- 1 ½ cup plant-based milk, such as almond, soy or coconut
- ½ tsp ground cinnamon
- ½ tsp vanilla bean powder or vanilla extract
- 1-2 bananas
- 1 tsp coconut sugar, (optional)
- 2 pitted medjool dates
- ¼ cup plant-based milk, such as almond, soy or coconut
- 1 tablespoon tahini, hulled or unhulled
- Pinch any good-quality salt
- 2 tablespoons cacao nibs
- The night before, combine all of the oat ingredients in a large jar. Mix or shake until the ingredients are evenly distributed. Set aside in the fridge overnight.
- The next day, mix the oats with a spoon to make sure all of the ingredients are well-combined.
- Divide the oats in your bowls.
- Slice the banana(s) lengthways. Spinkle coconut sugar over cut surface of banana and cook on a fry pan or under a grill until golden brown.
- For the caramel, combine the medjool dates, milk, tahini and salt in a small bowl. Use a whizz stick to blend until completely smooth.
- Arrange grilled banana and caramel on oats in your Coconut Bowls. Sprinkle cacao nibs on the oats and decorate your bowls as desired. Enjoy!