Hello, everyone! This is officially the launch of my food blog. I feel very excited about this new journey. I started experimenting with recipes only two years ago and I didn’t have a lot of knowledge before that. Through my learning came my own creations of recipes that I found delicious. I want to share these recipes with you in the hope they will be of some use. My recipes are all plant based and their main feature is that they are all delicious. So you won’t be able to really notice that only vegan ingredients are being used.
The first recipe I want to share with you has become my favourite breakfast. I call it overnight oats but you don’t really need to prepare it a night before if you use the oats I recommend. Porridge oats are perfect for this recipe because they’re naturally soft and don’t need a long soaking time before you can enjoy eating them. I’m using Nairn’s porridge oats but you can probably find other brands that offer these kind of soft oats as well.
Biscoff spread and Biscoff cookies are the feature of this recipe. I first got to taste Biscoff products a couple of years ago. The cookies are great but the spread is beyond delicious. It’s the best spread I’ve ever tasted, even better than Nutella or peanut butter. The spread and the cookies are both vegan. In this recipe Biscoff spread is first melted so that you can spread it generously on top of overnight oats and get a little bit of this goodness in your mouth with every bite.
I did say that porridge oats will not need overnight soaking but I do recommend that you soak the oats along with broken Biscoff cookies for half an hour to an hour in the morning. The reason for this is that Biscoff cookies will become soft and the oats will absorb the liquid. The result will be an incredible creaminess and heavenly taste. Don’t soak cookies overnight since you want just the right amount of softness and one hour is the perfect amount of time (but half an hour is also good).
Soy yoghurt mixed in these overnight oats gives a wonderful light contrast to the richness of Biscoff spread and cookies. But this is not all, you will also be adding chopped caramelised banana into the mix which will bring an additional amazing taste to the bite. Don’t use just a really ripe banana in this recipe, you will want to caramelise it as well to get the best result. Caramelising a banana is super easy. Simply heat a drizzle of coconut oil in the pan and cook the banana for a couple of minutes on both sides.
Eating these overnight oats is truly pure bliss! Calorie wise they are quite indulgent but they are without a doubt worth every bite. I hope you come to love them too.
Have you made this recipe? Let me know in the comments below. I would love to hear your feedback.
More delicious Biscoff recipes:
- Breakfast Banana Split or Berry Yoghurt Bowl with Biscoff Spread
- Biscoff Caramelised Banana Porridge
- Vegan Biscoff Caramelised Banana Crepes
- Vegan Biscoff Milkshake
Biscoff Caramelised Banana Overnight Oats (V)
Ingredients
- 100 g porridge oats I used Nairn's gluten free Scottish porridge oats
- 140 ml (1/2 cup + 4 tsp) unsweetened soy milk
- 180 g (2/3 cup + 2 tsp) unsweetened soy yoghurt
- 15 ml (1 tbsp) maple syrup
- a drizzle of coconut oil
- 1 banana sliced
- 2 Biscoff cookies broken into pieces
- 20 g Biscoff spread melted
Instructions
- Start preparing these overnight oats in the morning. Since we are using soft porridge oats, they don't really need to soak overnight. Put oats into a bowl and add soy milk, soy yoghurt and maple syrup. Mix together well.
- Heat coconut oil in a pan over low to medium heat and spread it around with a brush. While the oil is getting hot cut the banana into slices and add them to the pan in a single layer. Cook about two minutes then turn the slices over and cook on the other side for one minute. When the banana slices are nicely caramelised, remove them from heat and add them to the oats. Mix together.
- Break the Biscoff cookies with your hands into bite-size pieces and add them to the oats. Mix everything well.
- Leave the mixture to stand for half an hour to an hour. Biscoff cookies become delightfully soft in that time. Oats also absorb the liquid in that time and the result is incredible creaminess.
- In a mini pan or saucepan melt the Biscoff spread over low heat. Pour it over the oats and serve.
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