banoffee overnight oats.

Creamy banana and cinnamon overnight oats layered with banoffee peanut butter and vanilla yoghurt. A make-ahead breakfast the whole family loves.

Dietary: Vegan, Refined Sugar Free, Gluten Free
Prep Time: 25 minutes, plus overnight
Makes: 4 small jars

Ingredients:
2 large bananas, peeled and mashed
1 1/2 cups gluten free oats
2 tablespoons maple syrup
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 cup milk of your choice
3/4 jar banoffee peanut butter, to taste
8 tablespoons vanilla bean coconut yoghurt

To Serve:
Fresh banana slices
Sprinkle of cinnamon

Method:
In a large bowl, combine the mashed banana, oats, maple syrup, cinnamon, nutmeg and milk.
Divide between 4 small jars or 2 large jars.
Top with a layer of peanut butter, then a layer of yoghurt.
Finish with sliced banana and a sprinkle of cinnamon. Refrigerate overnight.

Storage:
Keep covered in the fridge for up to 4 days.

Tips:
Use very ripe bananas for the sweetest flavour.
Add a splash of milk before serving if the oats have thickened too much.