Sticky toffee overnight oats
- Prepare
- overnight
- Cook
- no cooking required
- Serve
- Serves 4
Your favourite pud 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.
Each serving provides 595 kcal, 16g protein, 64.4g carbohydrate (of which 30g sugars), 27.3g fat (of which 2.9g saturates), 13.7g fibre and 0.03g salt.
By Rhian Melvin
Ingredients
For the oats
- 200g/7oz oats (any type)
- 4 tbsp ground flaxseed
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 4 tbsp maple syrup (or agave syrup)
- 500ml/18fl oz unsweetened plant-based milk
- 80g/3oz pecans, to serve
- sea salt, to serve
For the date ‘sticky toffee’ sauce
- 8 dates, pitted
- 100ml/3½fl oz unsweetened plant-based milk
- ¼ tsp vanilla extract
- pinch salt
Method
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.
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.
Add the dates to a blender along with the milk, vanilla extract and salt. Blend until you have a smooth, caramel-like sauce.
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.
When ready to serve, top with the pecans and a pinch of sea salt.
Recipe tips
These are also delicious warm. Simply heat in the microwave until piping hot, top as normal and enjoy. Just be careful of the date sauce when hot!
If you're not vegan, feel free to use dairy milk.
