Banoffee Overnight Oats
Banoffee Overnight Oats layered with creamy skyr, rich homemade toffee and crunchy hazelnuts. Sweet, cozy and satisfying breakfast that gives you energy for the whole day.
🍽️ Servings: 2
Oat Base
Ingredients
- 40 g rolled oats
- 5 g chia seeds
- 1 g cinnamon
- 80 g unsweetened almond milk
- 40 g skyr
- 50 g ripe banana
- 5 g honey
Instructions
- Mash the banana with a fork until completely smooth.
- Combine the rolled oats, chia seeds, and cinnamon in a bowl.
- Add the almond milk, skyr, mashed banana, and honey.
- Stir thoroughly until smooth and evenly combined.
- Refrigerate for about 30 minutes until thick and spoonable.
Toffee Sauce (for about 135g)
Ingredients
- 60 g sugar
- 15 g butter
- 100 g heavy cream
- 0.6 g salt
Instructions
- Heat the sugar in a saucepan over medium heat, swirling the pan occasionally, until fully melted and amber in color.
- Add the butter and stir until completely incorporated.
- Pour in the heavy cream while stirring continuously.
- Cook for about 2 minutes until smooth and glossy.
- Add the salt and mix well.
- Cool completely before using. (Note: Store any leftover sauce in a jar for future use).
Toffee Cream
Ingredients
- 150 g skyr
- 30 g toffee sauce
- 20 g milk
Instructions
- Combine the skyr, milk, and toffee sauce in a bowl.
- Mix until smooth, creamy, and evenly caramel colored.
Assembly
- 50 g banana
- 5 g hazelnuts
- Dice the banana into small pieces just before assembling.
- Roast the hazelnuts in a dry pan or oven until fragrant, then let them cool and crush them.
- Spoon half of the oat base into a glass.
- Add half of the toffee cream.
- Add a layer of diced banana.
- Pour a generous layer of toffee sauce over the bananas.
- Add the remaining oat base.
- Finish with the remaining toffee cream.
- Drizzle the top with more toffee sauce.
- Top with crushed roasted hazelnuts.
- Refrigerate for at least 6 hours or overnight for the best texture.
Tips & More Info
Low calorie portion option
For a lighter, lower calorie version, you can use half the amount of each component and assemble the dessert in smaller jars. Instead of layering multiple times, build it as a single layer of each element. This keeps the same flavor profile and texture contrast while creating a smaller, more controlled portion that feels less heavy but still fully satisfying.
Caramelizing sugar for the toffee sauce
Melting the sugar until it reaches a deep amber color is essential for developing a rich, slightly bitter caramel base. This bitterness balances the sweetness of the dessert and prevents the toffee from tasting flat or overly sugary.
Role of salt in toffee
Salt is not just for seasoning. It enhances the depth of caramel and sharpens the contrast between sweetness and bitterness, making the toffee taste more complex and less one dimensional.
Toffee cream texture balance
Mixing skyr with toffee sauce creates a lighter caramel cream that still feels rich but not heavy. The milk helps loosen the structure slightly, making it easier to layer while maintaining a smooth, spoonable consistency.
Fresh banana timing
Banana should be added just before assembly to preserve its texture and prevent oxidation. Cutting it too early leads to browning and a softer, less defined bite in the final dessert.
Roasting hazelnuts for contrast
Roasting intensifies the nutty flavor and adds a deeper aromatic profile. Crushing them after cooling keeps the texture uneven, which creates a more interesting crunch against the soft layers.