Banoffee pie overnight oats sundae

Want to impress with a dessert dish, but don't want to binge on sugar and feel terrible after? 

With the addition of WHOLE, this Banoffee pie dish is a nutritional powerhouse. It also contains a scoop of our Vanilla Vegan Protein, for an extra 20g of protein.

Perfect for impressing dinner guests, and giving your body the nutrients it needs to thrive! 

Serves 2 



For the oats

100g porridge oats

1 scoop of Vanilla Protein 

1 scoop of WHOLE

10g ground flaxseed

450-500ml water

For the “cream”

200g vanilla yoghurt

15g chia seed

For the caramel sauce

80g pitted dates 

40g almond/peanut butter

50 - 60 ml plant based milk

Small pinch of salt

Water or plant based milk (optional)

To finish

2 bananas sliced


Dark chocolate grated



  1. The night before serving, combine all the ingredients for the oats in a large bowl and store in the fridge. In a small bowl, combine the yoghurt and chia seeds, stir well and store in the fridge.
  2. When you are ready to serve, in a small blender, blend the dates, nut butter and salt for the caramel sauce. You can add a bit of plant based milk or water if your blender is struggling to blend the mixture.
  3. In two large glasses add a layer of “cream” followed by a few banana slices, the caramel, a few heaped tablespoons of the overnight oats and a sprinkle of granola. Repeat until the glass is full, finishing off with “cream”, caramel and granola. Serve immediately and savour.

Thanks to @beatonjamie for the recipe!