Banoffee Pie oats

Banoffee pie. Probably one of my all-time favourite desserts, which I’ve breakfast-ified (new word alert) for you. You can thank me later 😉

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I found this really cute baby wooden spoon in a drawer the other day and fell in love with it 💖

Although I tend to make fancier porridge at the weekend, with a ‘make-ahead’ option the only thing stopping you from having this during the week is yourself! Creamy banana-vanilla oats layered with two-ingredient date caramel and fresh banana coins, this is the perfect breakfast that is simultaneously healthy and indulgent, providing you with plenty of slow release energy to power you through your day! After this bowl (or jar if you want to add an extra bit of glam) you won’t be hungry until lunchtime, so it’s a great way of curbing that mid-morning hunger. Do yourself a favour and make these oats 😇

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The caramel is definitely the best bit…


For the oats

-40g porridge oats + 10g jumbo oats

-250ml water/ almond milk (I do half & half)

-2 tsp chia seeds

-1/2 small banana, mashed, plus more to top

-1/2 tsp each vanilla extract & cinnamon & pinch sea salt

-Optional: 1 tbsp pea/ hemp protein powder (I used Prana Protein)

For the date caramel

-2 medium medjool dates, pitted

-1 tsp almond butter

-50 ml water


  1. If preparing ahead, mix all your porridge ingredients together in a jar and give them a good stir so that they’re completely combined, then cover with a lid and leave to soak in the fridge overnight.
  2. Place all the date caramel ingredients in a sauce pan on a medium-low heat and leave to simmer for 5 or so minutes, stirring occasionally to ensure nothing catches. Use the back of a wooden spoon to break down the dates, adding more water if necessary to reach the desired consistency. Leave to cool, then store in the fridge if you made it ahead (and heat up the following morning with 1 tbsp more water!).
  3. In the morning, if you’ve already prepared your mixture then simply cook on a medium heat for 5 minutes, adding 50ml or so more water as the chia seeds will have absorbed a lot of the liquid, until boiling. Leave to bubble for 3 minutes then pour into your bowl and top with the date caramel which you’ve either just made or re-heated. Pile on some banana coins and serve!
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Last one I promise… got a bit carried away with my photos!

PS. If you want to serve it in a jar, simply alternate layers of porridge with your date caramel and banana coins until you reach the top of the jar 💙

I really hope you enjoy this recipe, and if you make it don’t forget to tag me on Instagram @fruitsandroutes and use the hashtag #fruitsandroutes

Emma ♥♥

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