Banoffee Blended Overnight Oats

Vegan, dairy-free, egg-free, refined sugar free, wheat-free option

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Serves 2

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Vegan, dairy-free, egg-free, refined sugar free, wheat-free option 〰️ Serves 2 〰️

These banoffee blended overnight oats are my ideal start to the day. Think creamy, coffee-infused blended oats, topped with fresh vanilla yoghurt and sweet banana. They are quick to whip up in the evening to ensure you have a few brekky’s or lunches lined up for the work week. I love grabbing these on my way out the door to uni in the morning. The combination of plant proteins, unsaturated fats and dietary fibre mean that you will be full and satisfied right up until your next meal. The coffee is a welcome little addition too.

To see a video of how to make this dish, click here.

INGREDIENTS

• 1/2 cup rolled oats (use wheat-free if needed)

• 2 teaspoon chia seeds

• 1 serve of coffee, cooled (espresso/percolator/instant, whatever you have)

• Plant-based milk (total amount of liquid needed between milk + coffee is 1 cup, so adjust amount of milk to suit)

• 2 tablespoons natural peanut butter

• 2 teaspoons maple syrup

• Pinch of sea salt

• 2 small bananas (or 1 1/2 large), sliced into coins

• 160 grams dairy-free vanilla protein yoghurt (my favourite is Cocobella)

• Cacao powder, to dust

METHOD

1. Place the oats, chia seeds, coffee, milk, peanut butter, maple syrup, and sea salt in a high speed blender. Blend well until smooth.
Divide the mixture evenly between two glass jars or airtight containers.

   1/2 cup rolled oats
   2 teaspoons chia seeds
   1 serve of coffee, cooled
   Plant-based milk (total amount of liquid needed between milk + coffee is 1 c, so adjust amount of milk to suit)
   2 tablespoons natural peanut butter
   2 teaspoons maple syrup
   Pinch of sea salt

2. Add a layer of evenly divided banana to the jars. Top with the protein yoghurt and dust with cacao. Refrigerate overnight and then enjoy!

These jars can be stored for up to three days in the fridge. Perfect to grab on your way out the door.


   2 small bananas (or 1 1/2 large), sliced into coins
   160 grams dairy-free vanilla protein yoghurt (my fav is Cocobella)
   Cacao powder, to dust