Banoffee Chocolate Overnight Oats with Salted Caramel
2-3 servings
salted caramel sauce:
  • 120 g heavy cream
  • 60 g caster sugar
  • 30 g butter
  • 1 tsp. fleur de sel /sea salt
overnight oats:
  • 300 ml almond milk
  • 150 g greek yogurt
  • 70 g oats
  • 1 tbsp. cocoa
  • 1 tbsp Nutella
  • 1-2 bananas cut into slices
  • 2-3 tbsp. granola
  • 2-3 tbsp. salted caramel sauce
  • chopped almonds
  1. For the salted caramel sauce: in a small pot, bring heavy cream to the boil and set aside.
  2. In medium size pan, heat caster suger over medium heat (without stiring) until it's golden brown.
  3. Stir butter into the caramel with a wooden spoon and remove the pan from heat.
  4. Pour hot heavy cream carefully into the pan (it will sizzle and bubble).
  5. Put the pan back on the heat and stir over medium heat until the caramel is dissolved.
  6. Remove from heat an stir in 1 tsp. sea salt.
  7. Transfer the salted caramel sauce into a clean jar.
  8. For the overnight oat: stir oats, cacoa, nutella and almond milk. Cover and place in the fridge overnight.
  9. Layer it with greek yoghurt, banana slices in jars or bowls and top it with granola, chopped almonds and caramel sauce.
Recipe by My blue teacup at