Banoffee Pie Baked Oatmeal

It's dessert. For breakfast.

It's a 'naughty' dessert. Made healthy.

It tastes like the real deal. Yes it's not a biscuit base, it's oatmeal. I'm most probably going to make it again, as an actually dessert with a nut base for realism sake, but this is far more macro and breakfast friendly.

After using coconut cream for the first time with a single serving Key Lime Pie, I feel in love. Your be seeing it a lot in the future.

*Notes:
*The Coconut Cream: (Mind over Munch Video) Always use full-fat, low/reduced fat WILL NOT WORK. You can't use milk that uses Gum Guar, it won't work, it stops the solids and water from separating properly. Just take your can, put in the fridge overnight (I go for a few days, and now just leave multiple tins in there for when I need them), in the morning flip it on over, open and drain out the water. Scoop that luscious coconut gloriousness out into your bowl.
** I made my 'case' in a ramekin to have high sides but you could use a tart case or go free hand like a pizza.

 Banoffee Tart Baked Oatmeal

Ingredients:

Oat Base:
1/2 Cup/45g Rolled Oats
Pinch of Salt
1/4 Tsp Baking Powder
Dash of Cinnamon
1 TBSO Pecans
1-2 Tsp Maple Syrup or Sweetener of Choice
1/4 Cup/60ml Milk of Choice

Banana Layers:
1 1/2 Bananas
Dash of Cinnamon

Date Caramel:
4 Gooey Medjool Dates, pitted
1 Tsp Almond Butter
2-3 TBSP Milk of Choice
1/2 Banana

Coconut Cream:
1/2 Cup Full Fat Coconut Milk, refrigerated *
1-2 Tsp Maple Syrup or Sweetener of Choice
Optional: 1/4-1/2 Tsp Vanilla Extract

Optional: 1 Cube of Milk Chocolate

Method:

1. Preheat your oven to 350F/180C/Gas Mark 4. Grease a dish or ramekin. **
2. For the oats: Blitz the pecans and 1 TBSP of the oats to a rough flour. Mix with the salt, baking powder and cinnamon. Add the milk bit by bit till the oats are wet but not sloppy. Then add the sweetener to taste. Either spoon into your dish and smoosh up the sides evenly to create a 'case'. Bake for 17-20 minutes or until set firm and lightly golden. Set aside to cool, once slightly cool remove from your dish to cool completely.
3. For the Caramel: Blend the dates, almond butter and milk in a blender or I recommend a hand blender, once it's quite smooth add the banana and blend again. Set aside.
4. For the banana: Slice up 1 banana, mash up the 1/2 and mix with some cinnamon.
5. Coconut Cream: In a cold bowl (Put it in the fridge whilst you do everything else), whip the coconut milk, sweetener and vanilla, you can do this with a spoon/whisk or with an electric whisk. It should form stiff peaks (If you make a little 'peak' it will hold the shape).
6. To Assemble: Layer 1/2 the mashed banana, then banana, the rest of the mashed banana, caramel, coconut cream. Top with the banana coins and grate over some chocolate. Enjoy!