More delicious overnight oats to add to your morning menu, sweet and sticky rawnola – made with raisins, dates and cinnamon – to top papaya overnight oats.
Created specially for our Kilner® competition by @ainecarlin.
For the overnight oats:
50g Mornflake Gluten Free Superfast oats
1 tbsp. chia seeds
175ml plant milk
Juice of 1/2 orange
1 tsp. cinnamon
1 tsp. Vanilla extract
1 tbsp. maple syrup
For the date caramel:
4 large medjool dates
Pinch of salt
1 tsp. vanilla extract
For the rawnola (makes 6 servings):
100g Mornflake Gluten Free Superfast oats
100g coconut flakes
50g almonds or pistachios
4 medjool dates
50g golden raisins
1 tsp. ground cinnamon
Pinch of salt
Place the chopped papaya in the bottom of the jar. In a separate bowl, thoroughly mix the overnight oats ingredients before transferring into the jar. Set in fridge to allow the oat mixture to fully absorb the liquid overnight.
Add the dates, water, extract & salt to a small food processor or hand blend and blitz until completely smooth. Refrigerate until needed.
Place the oats, nuts and half the coconut in a good processor and pulse to break down. Add the dates, raisins, cinnamon and salt and blitz until it forms a sticky rubble. Pulse through the remaining coconut before transferring to a clean, airtight container.
Once the oats are ready to be enjoyed, top with a spoonful of the date caramel, handful of rawnola and chopped orange.