Banana Bread Overnight Oatmeal
Banana bread overnight oatmeal only requires a few minutes to prepare and a few basic ingredients!
Servings: 3 to 5 Servings
Calories: 301kcal
Ingredients
- 2 large ripe bananas mashed
- 3 Tbsp unsweetened almond butter
- 2 cups unsweetened almond milk or milk of choice
- 1 tsp pure vanilla extract
- 1 to 3 Tbsp pure maple syrup or honey optional
- 2 to 4 Tbsp protein powder of choice optional
- 2 cups gluten-free rolled oats*
- 1/2 teaspoon ground cinnamon
- ¼ teaspoons sea salt
Serving Suggestions:
- Almond Butter
- Hemp seeds
- Fresh fruit
- Non-dairy milk of choice
Instructions
- Mash the bananas in a mixing bowl until most of the chunks are out (you can leave it chunky if you prefer).
- Stir in the almond butter until well-combined.
- Add in the milk, vanilla extract, (and the pure maple syrup if you're adding it) and stir well.
- Stir in the rolled oats, ground cinnamon, protein powder (if adding) and sea salt until everything is combined.
- Cover the bowl with plastic wrap and refrigerate overnight, or transfer the oat mixture to a large (1-quart) mason jar and seal it up. Refrigerate for at least 3 hours. Store overnight oats in an airtight container in the refrigerator for up to 4 days.
- Note: You can also pour the oat mixture into individual small jars if you’re making this a grab and go breakfast or meal prep recipe.
- Just before eating the oatmeal, give it a good stir to ensure everything is well-mixed and add in anything you like, such as a splash of almond milk or a bit of honey. I enjoy it with sliced bananas, any type of nut butter, and hemp seeds.
Notes
If you are not gluten-sensitive, you can also use regular rolled oats. Just be sure you don't use quick or instant oats for the best texture.
Nutrition
Serving: 1of 4 | Calories: 301kcal | Carbohydrates: 57g | Protein: 8g | Fat: 5g | Fiber: 7g | Sugar: 19g