Biscoff Caramelised Banana Overnight Oats (V)
You won't believe how delicious this simple breakfast can be. Slices of caramelised banana and crumbled Biscoff cookies are folded into creamy oats mixed with soy yoghurt and soy milk. Top them with a generous drizzle of melted Biscoff spread and you'll be in heaven. Use soft porridge oats and you don't even have to prepare these overnight oats a night before.
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.
Notes
*Prep time does not include half an hour to an hour waiting time.
Nutrition
Serving: 1 servingCalories: 861kcalCarbohydrates: 138gProtein: 28gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 227mgFiber: 14gSugar: 41g
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