BANOFFEE OVERNIGHT OATS WITH SOFT-SERVE CINNAMON NICE CREAM

Serves 1

For the overnight oats (enough for 4 mornings):

150 g (5 oz/1½ cups) rolled oats • 420 ml (14 fl oz) almond milk
60 ml (2 fl oz) apple juice • 3 tbsp maple syrup • 1 tsp vanilla extract

For the cinnamon nice cream:

2 bananas, peeled and frozen • 1 tsp vanilla extract
½ tsp ground cinnamon • 1 Medjool date • a pinch of salt

Optional toppings:

Caramelised Bananas • crumbled pecans
coconut flakes • crumbled cashews
Date Syrup

Overnight oats are such a quick and easy breakfast. Make up a big batch at the start of the week, scoop them out daily and serve with toppings of your choice. This recipe is bursting with goodness, and its slow-burn power will keep you going until lunch – a truly delicious start to the day.

To prepare the oats, simply combine all the ingredients in a bowl and then leave to soak overnight in the fridge. The next day, if the mix looks a little dry add more almond milk. Then scoop into a small jar or bowl.

Now, make the cinnamon nice cream. Put the bananas, vanilla extract, cinnamon, date and salt in a food processor and blend until thick and creamy, scraping down the sides every 30 seconds. Process until the mixture becomes completely smooth and has the consistency of soft-serve ice cream.

Scoop the nice cream on top of the oats and add the Caramelised Bananas and any other topping(s) of your choice.