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Banoffee overnight chia oats

Prep Time10 mins
Total Time10 mins
Servings: 2



  • 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!