Banoffee overnight oats with soft-serve cinnamon nice cream

Banoffee overnight oats with soft-serve cinnamon nice cream

By
From
Guilt-Free Nice Cream
Serves
1
Photographer
Jacqui Melville

Overnight oats are such a quick and easy breakfast. Make up a big batch at the start of the week, scoop them out daily and serve with toppings of your choice. This recipe is bursting with goodness, and its slow-burn power will keep you going until lunch – a truly delicious start to the day.

Ingredients

Quantity Ingredient

For the overnight oats

Quantity Ingredient
150g rolled oats
420ml almond milk
60ml apple juice
3 tablespoon maple syrup
1 teaspoon vanilla extract

For the cinnamon nice cream

Quantity Ingredient
2 bananas, peeled and frozen
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 medjool date
A pinch salt

Optional toppings

Quantity Ingredient
caramelised bananas
crumbled pecans
coconut flakes
crumbled cashews
date syrup

Method

  1. To prepare the oats, simply combine all the ingredients in a bowl and then leave to soak overnight in the fridge. The next day, if the mix looks a little dry add more almond milk. Then scoop into a small jar or bowl.
  2. Now, make the cinnamon nice cream. Put the bananas, vanilla extract, cinnamon, date and salt in a food processor and blend until thick and creamy, scraping down the sides every 30 seconds. Process until the mixture becomes completely smooth and has the consistency of soft-serve ice cream.
  3. Scoop the nice cream on top of the oats and add the Caramelised Bananas and any other topping(s) of your choice.
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