Overnight Oats with Peanut Butter and Banana

These Overnight Oats with Peanut Butter and Banana are a quick, easy, and nutritious breakfast that can be prepared in advance. This whole food plant-based, oil-free recipe combines the creaminess of peanut butter, the sweetness of ripe bananas, and the heartiness of rolled oats for a satisfying meal that will keep you full until lunchtime.

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Course Breakfast

Servings

Calories 350 kcal

Equipment

Jars

Ingredients

1 cup rolled oats gluten-free if needed
1 ½ cups unsweetened almond milk or any plant-based milk
2 tablespoons natural peanut butter or any nut or seed butter
1 ripe banana mashed
1 tablespoon maple syrup optional, adjust to taste
½ teaspoon vanilla extract
¼ teaspoon cinnamon
pinch of salt
toppings: sliced banana chopped peanuts, cacao nibs, or a drizzle of peanut butter

Instructions

In a mixing bowl or large measuring cup, combine the rolled oats, almond milk, peanut butter, mashed banana, maple syrup (if using), vanilla extract, cinnamon, and salt. Stir until well combined.
Divide the mixture evenly between two mason jars or airtight containers. Cover and refrigerate overnight or for at least 4 hours.
When ready to serve, give the overnight oats a stir. Top with sliced banana, chopped peanuts, cacao nibs, or a drizzle of peanut butter.

Notes

Whole Food Plant-Based, Oil-Free, Vegan

Nutritional Values (per serving)-

Calories: 350 | Protein: 10g | Carbs: 50g | Fiber: 8g | Sugar: 10g

Tips & Tricks-

Adjust Consistency: If the overnight oats are too thick, add a bit more almond milk. If they are too thin, add
more oats.

Customize Flavors: Try different nut butters, fresh or frozen berries, or a sprinkle of cinnamon or nutmeg for variety.

Make Ahead: These overnight oats can be made up to 4 days in advance, making them perfect for meal prep.

Nutrition

Calories: 350kcal

Keyword healthy snacks, Overnight Oats, wfpb breakfast

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