Banoffee Oats

Ingredients

For the oats

• 190 g/2 cups rolled/old-fashioned oats
• 1 litre/4 cups water (or a mixture of milk of choice and water)
• pinch of sea salt
• 2 ripe bananas, sliced

For the date toffee

• 10 dates, stoned/pitted and soaked in hot water for 5 minutes
• 3 tablespoons water, plus more as needed
• 1 tablespoon almond butter
• pinch of sea salt

Optional toppings

• coconut whipped cream (see below)
• dark/bittersweet chocolate, grated on a microplane grater and/or cacao nibs

For the coconut whipped cream

• 400 g/14 oz can full-fat coconut milk, cooled in the refrigerator overnight
• 1 teaspoon pure maple syrup
• ¼ teaspoon pure vanilla extract or paste

Method

To make the porridge

Combine the oats, liquid and salt in a medium saucepan over a medium-high heat. Bring to the boil, then reduce the heat to medium-low and simmer, stirring occasionally, until most of the liquid is absorbed; about 5 minutes. Add the bananas and cook for an additional 5 minutes until softened and sweet.

To make the date toffee

Meanwhile, make the date toffee by combining the dates and water in a food processor or blender. Process until a smooth-ish puree is formed, adding a little more water if needed. Add the almond butter and salt, and process again to incorporate.

To make the coconut whipped cream

Put a mixing bowl in the freezer about 5 minutes before you start.

Scoop out the hardened coconut cream from the top of the can, reserving the coconut water for something else (like a smoothie), and place the cream in the chilled mixing bowl.

Whip, using an electric whisk or beaters, until light and airy with little to no clumps, about 1-2 minutes. Add the maple syrup and vanilla, and whisk again for about 1 minute more to distribute evenly.

Use immediately or store in an airtight jar in the refrigerator for up to 3 days.

To serve

Serve the porridge with a swirl of date toffee stirred in, topped with coconut whipped cream and grated chocolate and/or cacao nibs.