Friday , June 18 2021
Banoffee Overnight Oats 1

Banoffee Overnight Oats

Banoffee Overnight Oats 2

The Happy Health Plan
www.thehappypear.ie

Try this breakfast dish from The Happy Pear twins David and Stephen Flynn and their new book, The Happy Health Plan.

We all love this British dessert where toffee, banana and cream are brought together on a buttery biscuit base. Here we re-create a healthier breakfast version, which also makes a fabulous snack or healthier dessert. Our friend Charlie May came up with a variation on this that is super-popular in the cafés, and Steve’s wife, Justyna, eats it for breakfast, lunch and sometimes even dinner!

  • The Happy Health Plan, by David and Stephen Flynn, published by Penguin Life, contains 90 plant-based recipes. The brothers, from Co Wicklow in Ireland, have a range of vegan products that they sell in the UK, and a chain of cafes in Ireland called The Happy Pear.

Serves Four

INGREDIENTS

2 bananas
200g of coconut yoghurt 

For the date caramel
150g of pitted dates
350ml of boiling water
2 tbsp of almond butter
½ tsp of vanilla extract
Pinch of salt

For the bircher muesli
250g of oats
40g of raisins
20g of chia seeds
600ml of oat milk
Pinch of ground cinnamon

For the caramelized almond sprinkle
50g of flaked almonds
2 tbsp of maple syrup

METHOD
Fill and boil the kettle. Cover the pitted dates with 250ml of boiling water and leave to soak for 5 minutes.

Mix all the ingredients for the bircher muesli together and leave to soak for at least 30 minutes, or overnight, if possible.

To make the caramelized almonds, heat a non-stick pan on a medium heat. When it’s hot, add the almonds and cook for 4-6 minutes, until they start to turn golden, making sure to stir regularly to avoid them burning. Once they are golden, remove the pan from the heat. Add the maple syrup and stir quickly to make sure you coat each nut. Continue to stir for a minute, until the maple syrup has started to harden.

Drain the dates and put them into a food processor. Add another 100ml of boiling water, the almond butter, vanilla and a pinch of salt, and blend until it reaches a smooth caramel-like texture.

Peel the bananas and slice them into thin coin shapes.

We like to serve this in clear glasses so that we can see the layers. Put a layer of caramel at the bottom of each glass (divide the amount between four glasses). Next divide up the bircher muesli, followed by a serving of banana – it looks great if you put the bananas facing out around the glass on the inside, so you can really see it’s a banoffee. Add a generous dollop of coconut yoghurt and top with some caramelized almonds. Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *