Snickers style ganache overnight oats: 2 WAYS (vegan, gluten free option)
What is not to love about creamy, blended oatmeal with a a layer of slightly salted peanuts& a creamy chocolate “ganache” topping? Because that’s exactly what these snickers ganache oats are in a nutshell.
Servings 1 serving
Ingredients
- 1/2 Cup (50-60g) rolled oats *
- 200 g creamy yoghurt (I used a greek style soy one, but a any creamier yoghurt variety will work!)
- 1 Tbsp flax seeds
- 1 Tbsp vanilla or caramel plant protein powder (optional)**
- 2-3 dates, pitted ***see notes for recommended sorts
- small handful roasted and lightly salted peanuts crushed
- 2 Tbsp raw cacao powder
- 1/2-1 Tbsp maple syrup ****
- 2-3 Tbsp plant milk
Instructions
VERSION 1: DATES BLENDED INTO OAT-YOGHURT BASE
- If your dates are very hard, soak them for 10 minutes.
- Meanwhile add the oats and yoghurt into a high speed blender. Blend for around a minute until completely smooth.
- Then add the dates and flaxseeds (and protein powder if using) and blend for a further minute. It will get a little more difficult for your blender to keep mixing and you might need to stop and scrape down the sides. Transfer the mixture into a jar.
- Stir together the cacao powder, plant milk and maple syrup until the cacao is fully dissolved and you reach a creamy consistency.
- Top the oat-yoghurt-date blend with the peanuts, then pour the cacao layer on top. Let the jar sit in the fridge overnight and enjoy in the morning!
- The snickers ganache overnight oats will keep in the fridge with lid on for 2-3 days.
VERSION 2: EXTRA DATE "CARAMEL" LAYER *****
- Soak the dates for 10 minutes.
- Meanwhile add the oats and yoghurt into a high speed blender. Blend for around a minute until completely smooth.
- Then add the flaxseeds (and protein powder if using) and blend for a further minute. It will get a little more difficult for your blender to keep mixing and you might need to stop and scrape down the sides. Transfer the mixture into a jar.
- Drain the dates and RESERVE 4 Tbsp of the soaking water.
- Using a fork, mash the dates with 3 Tbsp of the water until a creamy paste forms. If the paste is too thick, add the remaining Tbsp.
- Stir together the cacao powder, plant milk and maple syrup until the cacao is fully dissolved and you reach a creamy consistency.
- Layer the date paste on top of the oat-yoghurt blend, top with the peanuts and pour the cacao mixture on top. Let the jar sit in the fridge overnight and enjoy in the morning!
- The snickers ganache overnight oats will keep in the fridge with lid on for 2-3 days.
Notes
*To make this breakfast gluten free, just use gluten free oats!
**If you use the protein powder, you may need to add a splash of plant milk during the blending step as it will get harder for your blender to blend.
***It is best if you soak the dates for both versions to help your blender. However, I would only reccomend really soft and squishy dates, like MEDJOOL or DERI ones for Version 2 (Extra date "caramel" layer). DEGLET NOIR only work for version 1 as they tend to stay a bit harder, even after soaking and therefore wouldn't resolve in a creamy paste when mashing with a fork!
****You can use any other liquid sweetener instead, like coconut blossom syrup, date syrup or honey if you aren't 100% vegan.
*****VERSION 2 is perfect if you don’t have a blender! You can just mix the oats or oatflour/ very fine it’s with the yoghurt and flaxseeds without blending them.