Oats soaked overnight, then topped with banana and peanut butter; ready to eat in the morning.
MBy Mayra
Servings
2
1 cup rolled oats
1 cup milk of choice
0.5 cup Greek yogurt
1 tbsp chia seeds
2 piece ripe bananas
4 tbsp creamy peanut butter
1 tbsp maple syrup
0.5 tsp vanilla extract
0.25 tsp ground cinnamon
1 pinch fine sea salt
Calories
650 kcal
Protein
26g
Carbs
84g
Fat
25g
Fiber
11g
Sugar
19g
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Soak Overnight
1. Mash one banana in a medium bowl until mostly smooth. Whisk in the milk, Greek yogurt, 2 tablespoons of the peanut butter, maple syrup, vanilla extract, ground cinnamon and fine sea salt until well combined.
1 cup milk of choice,
0.5 cup Greek yogurt,
1 piece ripe bananas,
2 tbsp creamy peanut butter,
1 tbsp maple syrup,
0.5 tsp vanilla extract,
0.2 tsp ground cinnamon,
1 pinch fine sea salt
2. Stir in the rolled oats and chia seeds until fully moistened. Divide between two jars or bowls, cover, and refrigerate for at least 6 hours or overnight.
1 cup rolled oats,
1 tbsp chia seeds
To Serve
3. In the morning, stir the oats and loosen with a splash of extra milk if too thick. Slice the remaining banana and arrange on top.
1 cup milk of choice,
1 piece ripe bananas
4. Warm the remaining peanut butter for 10 seconds in the microwave so it is pourable, then drizzle over the banana. Eat cold, or microwave for 1 minute if you prefer it warm.
2 tbsp creamy peanut butter
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