The Happy Pear's Banoffee Overnight Oats

by SuperValu

By The Happy Pear

Here's a healthier breakfast version of the classic dessert that makes a fabulous snack or brekkie.

4 people 0 minutes 20 minutes

Ingredients

Boil 500ml of water, add to a bowl with the dates, and soak for 5 minutes.
Add all the dry ingredients for the bircher muesli to a bowl and mix well. Add the oat m*lk and leave to soak for at least 10 mins.
To make the caramelised almonds, simply heat a non-stick pan on medium heat, add the almonds, and cook for 4-6 mins until they start to turn golden, ensuring to stir regularly to avoid burning. Once they are golden, remove the pan from the heat and add the maple syrup. Stir quickly to ensure that you coat each nut. Continue for a minute until the maple syrup has started to harden.
Drain the dates and add to a food processor along with the almond butter, vanilla extract, 140ml of water, and a pinch of salt and blend until it reaches a smooth caramel-like texture (you may have to add more water if the dates are very hard). This will take approximately 3-5 minutes.
Slice the bananas into round ‘coins’.
We like to serve these in four tall clear glasses (400ml drinking glasses).
Divide up the caramel into 2 separate amounts as we are going to make 2 separate caramel layers.
At the bottom of each glass add half the caramel across the 4 glasses and smooth it out.
Give the bircher muesli a good mix and then divide it across the 4 glasses.
Add a further layer of caramel and smooth it out.
Add the banana ‘coins’ facing upright, then add a generous dollop of coconut yoghurt.
Top with some caramelised almonds and enjoy!