Reece's NanaCream Overnight Oats
Author: 
Recipe type: Breakfast
Serves: 1
 
The wonderful worlds of ice cream and no-cook oats meet in this dessert-disguied-as-breakfast recipe. Layers of maple-sweetened oats, chocolate and peanut butter nanacream make up this Reece's inspired breakfast. Cue the angelic voices.
Ingredients
  • Overnight Oats
  • ¼ cup oats*
  • 1 tbsp chia seeds
  • ½ to ¾ cup unsweetened almond milk (depending on your preferred thickness)
  • A splash of pure vanilla extract
  • A dash of cinnamon (optional)
  • 1 tsp maple syrup
  • 1 tsp cacao nibs
  • NanaCream
  • 1 banana, sliced and frozen
  • 4 tbsp unsweetened almond milk
  • 1 tbsp natural peanut butter
  • 1 tbsp cocoa powder
Instructions
  1. The night before, combine all the ingredients for the overnight oats in a bowl or a small jar. Cover and chill in the refrigerator overnight, at least 8 hours. Also, slice the banana and freeze overnight.
  2. When ready to serve, add frozen banana coins to a food processor with the 4 tbsp of almond milk and blend until smooth. Scrape down the sides with a spatula as needed.
  3. Remove half of the banana cream from the food processor to a separate bowl and store in freezer while you make the peanut butter flavour.
  4. Add the peanut butter to the food processor and blend until thoroughly combined. Empty the contents of the food processor into a separate bowl and store in freezer until ready to layer.
  5. Retrieve plain banana cream from freezer and scoop back into the food processor. Add the cocoa powder and blend until combined.
  6. To assemble, alternate layers of overnight oats and the two flavours of nanacream. Garnish with additional sliced bananas and cacao nibs if desired.
Recipe by Radiant Rachels at https://radiantrachels.com/reeces-nanacream-overnight-oats/