Sticky Toffee Overnight Oats
This sweet, creamy date sauce layered with oats/rice flakes and your choice of milk makes for a delicious, healthy breakfast!
Servings: 1 person
Ingredients
- 50 grams oat/rice flakes
- 150 ml mylk - any type you like
Date Caramel (this is going to make about 12-15 portions but can be frozen for when you want it)
- 130 grams dates - approx 25 dates - cheap ones are fine!
- 200 ml mylk - any you like
Optional Toppings
- Handful of raspberries/berries
- Spoonful of yoghurt - I like Koko but any would work
- Handful of pecans/walnuts/mixed nuts - topping
Instructions
- If you dates are hard (not easy to squish in your fingers), place them in a bowl and cover with hot water for 10-15mins. Drain.
- Blend the dates and 200ml of mylk until smooth - takes 3 to 5mins
- Place 2 tsp of the date caramel into the bottom of a jar.
- In seperate mug, mix together 200ml of mylk and the rice flakes. Pour into the jar.
- Add an extra couple of tsp of date caramel to the top.
- Seal the jar and place in the fridge overnight.
- When you're ready for breakfast, top with a spoon of yoghurt, nuts & berries if you'd like to.
- Either warm up in the microwave or eat cold. I used to take mine to work - so they were at room temp by the time I ate them & this was good too!!
Notes
If you are using frozen date caramel from your ice cube holder, you can either:
- soften it for a few seconds in the microwave and then use as per the instructions above or
- just crush up the frozen cube with a fork and just use like this. It will defrost overnight anyway!