Creamy, caramelly oats layered with bananas & a lush peanut-date sauce. Tastes like dessert, but it’s breakfast.
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Serves
9
For The Sauce
Pitted Medjool Dates
Oat Milk
Vanilla Extract
Maple Syrup
Peanut Butter
Sea Salt
Water
For The Oats
Jumbo Oat
Whole Flaxseed
Oat Milk
Greek Yoghurt
Banana
To Serve
Greek Yoghurt
Granola
Serves
9
For The Sauce
Pitted Medjool Dates
Oat Milk
Vanilla Extract
Maple Syrup
Peanut Butter
Sea Salt
Water
For The Oats
Jumbo Oat
Whole Flaxseed
Oat Milk
Greek Yoghurt
Banana
To Serve
Greek Yoghurt
Granola
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
First soak the dates in boiling water for 30 mins, then drain them.
Step 2.
Blend the dates with the oat milk, vanilla, maple syrup, peanut butter and a pinch of salt until smooth. Add a splash of water if needed to loosen the mix.
Step 3.
Combine the oats, flax seeds, Greek yoghurt, and oat milk in a bowl. Mix well, then cover and set aside to soak.
Step 4.
Slice the bananas.
Step 5.
Grab some glasses or jars and start layering up. Spoon a little of the oat mixture into the bottom of your glasses, followed by a spoonful of the toffee sauce and a few banana slices. Repeat the layers in each glass until everything is used up.
Top each with a dollop of Greek yoghurt (if using) and a scattering of granola. Pop in the fridge overnight, ready for tomorrow's breakfast.
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