Sticky toffee overnight oats
Your favourite pudding just got a delicious overnight oats makeover with this delicious plant-based breakfast. Ideal for meal prepping on busy weeks to ensure you start the day off on a high! For this recipe you will need a blender.
Ingredients
- 7.05 oz/7oz oats (any type)
- 4 tbspGround Flaxseed
- 2 tspGround Cinnamon
- 1 tspGround Nutmeg
- 4 tbspmaple syrup (or agave syrup)
- 1.04 pt/18fl oz unsweetened plant-based milk
- 2.82 oz/3oz pecans, to serve
- sea salt, to serve
- 8Dates, pitted
- 6.67 tbsp/3½fl oz unsweetened plant-based milk
- 0.25 tspVanilla Extract
- pinchSalt
Instructions
- 1
Add the oats, flaxseed, cinnamon, nutmeg, maple syrup and milk to a large bowl and mix well. Divide into 4 equal pots/jars then set aside.
- 2
To make the ‘sticky toffee’ sauce, add the dates to a bowl and cover with warm water. Leave to soak for 10 minutes, until sticky, then drain.
- 3
Add the dates to a blender along with the milk, vanilla extract and salt. Blend until you have a smooth, caramel-like sauce.
- 4
Divide the sauce evenly between the 4 pots of oats, carefully spreading into an even layer. Place in the fridge to thicken overnight, or for at least 2 hours.
- 5
When ready to serve, top with the pecans and a pinch of sea salt.