Sweet, creamy banana bread overnight oatmeal made dairy-free and naturally sweetened. A healthful, well-rounded breakfast packed with plant based protein!
Did I ever tell you I’m a real ninny when it comes to hot weather? For me, 70 degrees F with – oh, I don’t know – 0%, humidity is where I like to thrive. As soon as we break my sensitive temperature/humidity threshold, I’m limp like a rag doll…just in.ca.pa-ci-tat.ed. Don’t get me wrong, I love the summer and absolutely spend countless hours fantasizing about tropical vacations, but my heat tolerance is nil. Suffice it to say, I’m game for food preparation that doesn’t require the use of heat.
Enter: no-bake season, you dig?
Now that no-cook, no-bake season is in full swing, those of us who love oatmeal are transitioning from the hot stove top kind to the overnight refrigerator version. Cold oatmeal? Are you familiar? If you’ve never done it, it’s super handy.
In case you’re new to overnight oatmeal, it’s basically the easiest approach to oatmeal ever. You just add rolled oats and your milk and sweetener of choice to a jar, shake it up, and refrigerate. Zero cooking involved. In the morning, serve up the oatmeal like cold cereal with your choice of fresh or dried fruit, nuts, seeds, and additional milk and/or sweetener. The longer the oatmeal sits in the refrigerator, the thicker and more bombtastic it becomes. Seriously magical things.
Benefits to overnight oatmeal include, but are not limited to:
- Super quick to prepare
- Healthful yet delicious
- No-cook, no fuss
- Great for company
- Saves for like ever
For this particular recipe, I mashed up a couple of bananas, and blended up almond butter, maple syrup, cinnamon and almond milk in order to infuse the oats with banana bread flavor. I also added walnuts and raisins for an all-the-textures approach to the meal. The end result is rich, filling, and comforting.
This easy make-ahead breakfast serves 4 to 6 and can be kept in your refrigerator in a sealed container for a week. Yup, you read that correctly – it saves fooorevaaah! Even with the banana blended in. In fact, it tastes better every dang day, believe you me…kind of like lasagna..only it’s not lasagna, it’s oatmeal, people! I use a large wide-mouth jar to store the whole batch, but you can also use small jars for make-ahead grab-and-go breakfasts for work!
…Porridge, if you will.
If I had a job where I had to be somewhere at a certain time, you best believe I’d be rolling out of bed and packing this stuff up to eat at my desk. Likely in a red solo cup. Or in a jar, because that’s more resourceful. Now I’m just babbling. Just make sure you make this.
Tools I used to prepare this recipe:
Banana Bread Overnight Oatmeal
- Almond butter
- Raw walnuts chopped
- Dairy-free milk of choice
Pour the rolled oats into a large (quart-sized) jar.
Add the almond milk, extract, maple syrup, ground cinnamon, almond butter, and salt to a blender and blend until smooth. Pour this mixture into the jar with the rolled oats.
Mash the ripe bananas in a bowl and add them to the jar. Stir everything together until well combined. Seal the jar and allow the oats to sit overnight.
When ready to serve, stir the oatmeal well. Serve with additional honey, almond butter, raisins, chopped walnuts, and/or a splash of your favorite milk (such as almond milk or coconut milk)
If you are not gluten-sensitive, you can also use regular rolled oats. Just be sure you don't use quick or instant oats.
You can also check out my tutorial at eHow.com on How to Make Overnight Oatmeal.