Ingredients
Equipment
Method
- In a medium-sized bowl or jar, add the rolled oats and chia seeds. Stir them together to ensure the chia seeds are evenly distributed.1/2 cup rolled oats, 1 tablespoon chia seeds
- Pour in the unsweetened almond milk, maple syrup, and vanilla extract. Whisk everything together thoroughly. It’s important to break up any clumps of oats and ensure the chia seeds are well dispersed.1 cup unsweetened almond milk, 1 teaspoon maple syrup, 1/2 teaspoon vanilla extract
- Add the mashed ripe banana and cinnamon to the oat mixture. Stir gently until all ingredients are well combined and the mixture has a cohesive texture. The mashed banana will naturally sweeten the oats and contribute to a creamy consistency.1 ripe banana mashed, 1/4 teaspoon cinnamon
- Dollop the almond butter into the bowl or jar. You can either stir it in thoroughly to create a caramel-like swirl throughout the oats, or leave it as a dollop on top to be mixed in the morning. Stirring it in will create a more integrated toffee flavor.1 tablespoon almond butter
- Cover the bowl or jar tightly with a lid or plastic wrap. Place it in the refrigerator and let it chill for at least 4 hours, or preferably overnight. This allows the oats and chia seeds to absorb the liquid, thicken, and develop their wonderful creamy texture.
- In the morning, give the overnight oats a good stir. If the mixture is too thick, you can add a splash more almond milk to reach your desired consistency. Top with your favorite banoffee-inspired toppings such as fresh sliced banana, a sprinkle of shredded coconut, a drizzle of sugar-free caramel sauce, or a few chopped nuts for added crunch.1 cup unsweetened almond milk, sliced fresh banana, shredded coconut, sugar-free caramel sauce, chopped nuts
Notes
Store in the refrigerator for up to 3-4 days. Best enjoyed cold, but can be gently reheated if preferred.
