Oats soaked with cinnamon and a touch of honey, then topped with fresh banana and a smooth peanut butter cap.
ABy Annebala
Servings
2
1 cup Rolled oats
1 cup Milk
0.5 cup Plain Greek yogurt
2 tbsp Honey
1 tsp Ground cinnamon
0.5 tsp Vanilla extract
1 tbsp Chia seeds
1 pinch Salt
2 piece Banana
4 tbsp Smooth peanut butter
Calories
824 kcal
Protein
29g
Carbs
106g
Fat
34g
Fiber
11g
Sugar
50g
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Oat Base
1. In a mixing bowl or large measuring jug, whisk together the milk, Greek yogurt, honey, ground cinnamon, vanilla extract, and a pinch of salt until smooth and well combined.
1 cup Milk,
0.5 cup Plain Greek yogurt,
2 tbsp Honey,
1 tsp Ground cinnamon,
0.5 tsp Vanilla extract,
1 pinch Salt
2. Add the rolled oats and chia seeds to the liquid mixture and stir well to combine, making sure all the oats are fully submerged.
1 cup Rolled oats,
1 tbsp Chia seeds
3. Divide the oat mixture evenly between two jars or airtight containers. Seal and refrigerate for at least 6 hours, or overnight (8–10 hours is ideal).
Assemble & Serve
4. When ready to serve, slice the bananas and layer them generously over the top of each jar of soaked oats.
2 piece Banana
5. Spoon the smooth peanut butter evenly over the banana layer in each jar, spreading it to create a smooth cap across the top. Serve immediately, straight from the fridge.
4 tbsp Smooth peanut butter
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