Overnight Banoffee Pie with Chia and Oats Recipe

written by Meg Thompson

Overnight Banoffee Pie with Chia & Oats

Credit: Meg Thompson

This is my new favourite breakfast! So delicious, creamy, flavourful and everything you need to start your day in a balanced and nourished way.

Serves: 1



  • ¼ cup rolled oats
  • 1½ tbsp chia seeds
  • 1 cup almond milk or milk of choice
  • 1 tsp vanilla extract
  • 1 banana
  • 1 date
  • 1 tbsp almond butter
  • Pinch sea salt
  • 1 tbsp coconut milk, nut milk or milk of choice
  • ¼ cup pecans, lightly toasted
  1. Place oats and chia seeds in bowl and add milk and vanilla.
  2. Cover and place in fridge overnight.
  3. Mash ¾ of banana and stir through oat mix.
  4. To make caramel, soak date in hot water for a few minutes until soft.
  5. Remove pip and mash with fork on plate. Mash almond butter and sea salt into date. Add coconut milk and mash/stir though to a sticky caramel consistency.
  6. Top oat/chia mix with caramel, pecans and remaining banana. Delicious!

Discover organic at our Wellbeing Directory

Like what you read? Sign up for a weekly dose of wellness

vegan breakfast eatwell


Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.