Add a little decadence to your breakfast – these Overnight Oats with Banoffee topping are delicious – and healthy too. Works with your favourite cow or plant-based milk.
The night before, combine rolled oats, linseed, sunflower seed, almonds, and milk, cover, and leave to soak in the fridge.
The next morning, make the banoffee sauce by combining honey (or maple syrup), almond butter, vanilla, and MCT oil. Then slightly heat all ingredients until they combine easily. Only heat enough to mix all ingredients easily as the honey’s enzymes are destroyed by heat. Chop the Medjool date and slice the banana.
Remove your oats from the fridge, stir in half the banana and add more milk if necessary, then drizzle the sauce (best served warm) over oats and top with chopped date, and sliced banana and extra chopped almonds.
