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150g Pitted Medjool Dates
150ml Oat Milk
1tsp Vanilla Extract
1tbsp Maple Syrup
70g Peanut Butter
1Pinch Sea Salt
5ml Water (optional)
150g Jumbo Oat
3tbsp Whole Flaxseed
320ml Oat Milk
150g Greek Yoghurt
4 Banana
Greek Yoghurt
4tbsp Granola
Instructions
First soak the dates in boiling water for 30 mins, then drain them.
Blend the dates with the oat milk, vanilla, maple syrup, peanut butter and a pinch of salt until smooth. Add a splash of water if needed to loosen the mix.
Combine the oats, flax seeds, Greek yoghurt, and oat milk in a bowl. Mix well, then cover and set aside to soak.
Slice the bananas.
Grab some glasses or jars and start layering up. Spoon a little of the oat mixture into the bottom of your glasses, followed by a spoonful of the toffee sauce and a few banana slices. Repeat the layers in each glass until everything is used up. Top each with a dollop of Greek yoghurt (if using) and a scattering of granola. Pop in the fridge overnight, ready for tomorrow's breakfast.
Ingredients
150g Pitted Medjool Dates
150ml Oat Milk
1tsp Vanilla Extract
1tbsp Maple Syrup
70g Peanut Butter
1Pinch Sea Salt
5ml Water (optional)
150g Jumbo Oat
3tbsp Whole Flaxseed
320ml Oat Milk
150g Greek Yoghurt
4 Banana
Greek Yoghurt
4tbsp Granola