Banana Cinnamon Overnight Oats with Cream Cheese Frosting

Ingredients

• 30 g Rolled oats
• 110 g Whole milk (Blended)
• 9 g ChocZero sugar-free French vanilla syrup
• 7 g ChocZero sugar-free cinnamon dolce syrup
• 0.75 tsp Cinnamon (The author used 0.25 tsp each of Ceylon, Saigon, and sweet cassia cinnamon.)
• 1 Biscoff biscuit (Finely crushed)
• 70 g Banana (Mashed; use a very ripe banana, preferably with a brown peel)
• 0.5 tsp Vanilla extract (For the oats)
• 40 g Full-fat spreadable cream cheese
• 20 g Fage 5% fat Greek yogurt
• 14 g Date syrup
• 0.5 tsp Vanilla extract (For the frosting)
• 30 g Biscoff spread (Melted; author used half crunchy and half smooth)

Steps

1. 1

   Add the rolled oats, blended whole milk, both syrups, cinnamon, and finely crushed Biscoff biscuit to a saucepan. Do not add the mashed banana or vanilla extract yet.

2. 2

   Heat the mixture over medium heat, stirring constantly, until it thickens.

3. 3

   Remove the saucepan from the heat. Add the mashed banana and mix until fully combined. If the oats become less thick after adding the banana, cook the mixture a little longer.

4. 4

   Add the vanilla extract and mix until completely combined.

5. 5

   Allow the oatmeal to cool, then transfer it to a suitable container and refrigerate overnight.

6. 6

   In a bowl, mix the cream cheese, Greek yogurt, date syrup, and vanilla extract until fully combined.

7. 7

   Spread the cream cheese frosting over the chilled oats.

8. 8

   Pour the melted Biscoff spread over the frosting.

9. 9

   Return the oats to the refrigerator until the Biscoff spread sets on top, then enjoy.

Notes

The source does not specify a cooking duration, a cooling duration, or how long the topping takes to set. The posted ingredient amounts make one serving; the overnight chilling time is not included in the estimated active prep or cook time.

Nutrition per serving

• breakfast
• vegetarian
• make-ahead
• overnight
• stovetop
• chilled