Macadamia Milk Overnight Oats with Fried Banana
Makes enough for 3 serves
180g rolled oats
540ml macadamia milk, plus extra to serve
2 tbsp chia seeds
2 tbsp mixed seeds (optional – we used flaxseed and sesame seeds)
1 tsp vanilla bean paste
1 large banana, sliced
¼ cup cornflour
1 cup Azalea Grapeseed Oil
Roughly chopped macadamia nuts
Combine oats, macadamia milk, chia, mixed seeds (if using) and vanilla bean paste. Mix well, cover and refrigerate overnight.
When ready to serve, add a little extra macadamia milk to the oats and stir until it reaches the desired consistency. Spoon between glasses.
Toss banana pieces in cornflour, dusting off any excess. Heat Azalea Grapeseed Oil in a medium saucepan over high heat. Once sizzling, add floured banana (you may need to do this in 2 batches) and fry until lightly golden. Drain on paper towel.
Top each glass of muesli with a generous dollop of Greek yoghurt and a drizzle of honey. Divide fried banana between glasses and top with chopped macadamia nuts to serve.