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 hope they will be of some use to you. My recipes are all plant based as I have transitioned to a vegan diet three years ago.
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. Nairns porridge oats are so soft that you can put all ingredients together in a few minutes and it will turn out great. By the way, all the brands that I will recommend on this blog are genuinely brands that I love and use all the time. Nairns porridge oats are the reason I love eating porridge and overnight oats. I wasn’t really a fan of porridge before I found them.
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.
I use Alpro Natural soy yogurt in this recipe and I would highly recommend you use it too if you can get your hands on it. I love the taste of this yogurt and even though the recipe works with other yogurts, I make sure to always use my favourite one.
My overnight oats are made with soy milk, soy yogurt and maple syrup. I then mix in caramelized banana and Biscoff cookies. To finish I drizzle them with a lot of melted Biscoff spread. Pure bliss! Calorie wise these overnight oats are quite indulgent but they are without a doubt worth every bite. I hope you come to love them too.
Biscoff Caramelized Banana Overnight Oats (V)
- 100 g Nairns gluten free Scottish porridge oats
- 140 ml (1/2 cup + 4 tsp) unsweetened soy milk (I used Alpro)
- 180 g (2/3 cup + 2 tsp) soy yogurt (I used Alpro Natural)
- 15 ml (1 tbsp) maple syrup
- a drizzle of coconut oil
- 1 banana sliced
- 2 Biscoff cookies broken into pieces
- 20 g Biscoff spread (smooth not crunchy) melted
- Put oats into a bowl and add soy milk, soy yogurt and maple syrup. Mix together well.
- Heat coconut oil in a pan over medium heat. 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 caramelized, remove them from heat and add them to the oats.
- Crush the Biscoff cookies with your hands and add them to the oats. Mix everything well.
- In a mini pan or saucepan melt the Biscoff spread over low heat. Pour it over the oats.
- You can eat right away or if you wish leave them to stand for an hour or so. Biscoff cookies become delightfully soft in that time.