Peanut Butter Banoffee Praline Oats
Ingredients
Porridge
- 1/2 cup oats, soaked overnight
- 1 cup mylk
- 1 tsp chia seeds
- 1 tsp maca
Banoffee sauce
- 1 Medjoul date
- 1/2 overripe banana
- 1 tbsp peanut butter
- Pinch of salt
- Tiny splash of plant mylk
Toppings
- cream cheese or coconut yoghurt
- dash of maple
- chopped banana
- chocolate
- nuts
- granola
- peanut butter
Preparation
Soak the oats overnight
Heat the soaked oats with mylk, chia seeds, and maca gently until thick and creamy.
Blend the date, banana, peanut butter, salt, and plant mylk until smooth to make the banoffee sauce.
Layer the porridge with cream cheese or coconut yoghurt mixed with a dash of maple and chopped banana.
Add chocolate on top.
Drizzle the banoffee sauce over the layers.
Sprinkle nuts and granola for crunch.
Dollop on some peanut butter for good measure.
