It’s no secret I’m a fan of oats. They are a beautifully grounding and nourishing breakfast to set you up for the day. Full of B vitamins and magnesium to support your nervous system, iron for energy, and fibre to keep your digestive system happy. But sometimes porridge seems a bit meh. Even when topped with 14 different fruit / nut / seed / yoghurt combos, sometimes I want more. Something different.
If that’s you too, you really should make these Banoffee Breakfast Chia Oats. They’re delicious. And they best part is that you put most of it together the night before. Banoffee, for the uninitiated, is an English flavour combination featuring banana and toffee or caramel. It’s a winning combination in my mind, especially with the addition of a little cheeky chocolate…
This recipe was inspired by a recipe in Delicious magazine that mashed banana through oats which I thought was pretty cool. But what if it wasn’t just oats, but banoffee oats with a delicious crunchy pecan topping – and here we have the result, yum!! The addition of chia adds extra fibre and minerals, plus a lovely pudding style consistency. And the crunchy pecans are perfect to give you that “Am I eating a delicious pie for breakfast but it’s really actually good for me?” kind of feeling.
Banoffee Breakfast Chia Oats
¼ cup rolled oats
1 1/2 tbsp chia seeds
1/2 cup almond milk and 1/2 cup coconut milk (or any combination milk of choice)
1 tsp vanilla extract
FOR THE CARAMEL
1 tbsp almond butter
A pinch sea salt
1 tbsp coconut milk/nut milk/milk of choice
¼ cup pecans, lightly toasted
Place the oats and chia seeds in a bowl and add the milk and vanilla.
Cover and place in …