‘Banoffee Pie’ tuorepuuro
I will never go tired of overnight oats, they are so simple and so delicious. I am always looking for new ways to mix them up and this is my banoffe pie version. Cinnamon banana oats topped with a pan fried banana, pecan nuts, grated dark chocolate and a spoonful of date ‘caramel’.
For other over night oat recipe check out my Peanut butter and jelly overnight oats, Hummingbird Cake Overnight Oats, Overnight ‘Carrot Cake’ Oats – Recipe, Blueberry Cardamom Overnight Oats and my Raspberry and Cinnamon Overnight Oats ‘Vadelmatuorepuuro’
Banoffee pie overnight oats – serves 2
3 dl/ 300 ml oats
4 – 5 dl/ 450 ml plant based milk
1 large banana grated
2 tsp cinnamon
a pinch of salt
10 soft dates
a few drops of vanilla extract
2 small bananas
2 tbsps plant based butter
chopped pecans and grated vegan dark chocolate to serve
The night before you serve, mix the oats with 4. 5 dl of the milk, the grated banana, cinnamon and a pinch of salt. Leave overnight in the fridge to soften.
The following day check the consistency of the oats, you may need to add the other 0.5 dl of milk, depending on the thickness.
Make the caramel, by whizzing up the dates, a little coconut milk and the vanilla in a small blender/ food processor.
Melt the butter in a frying pan and slice the bananas lengthways. Fry the bananas turning once, until golden and beginning to caramelise.
serve the oats topped with the banana, a spoonful of the caramel and a sprinkling of nuts and dark chocolate.