I’ve got another delicious and power packed breakfast a la my bestie, Brooke from KBStyled. Brooke has been part of a fitness bootcamp called the Faster way to Fat Loss and is having amazing results. She sent me this Peanut Butter and Banana Overnight Oats recipe to make and share with all of you, as it’s something she’s fueling up on for her workouts. I also happen to love some overnight oats, so I was excited to make and photograph this super simple recipe.
Overnight oats are SO easy to make and there are about 1,826,378 different ways you can flavor them. I hope this doesn’t make anybody gag, but I love eating them cold. Nothing against hot oatmeal, but lawd have mercy, a big jar of cold oats with an extra splash of almond milk over it and loaded up with lots of different crunchy additions is my breakfast dream. I don’t personally add any sweetener, but if you do add honey, maple syrup or maybe even a spoonful of brown sugar, it takes these oats to next level deliciousness.
I may have mentioned this before, but I have a certain almond milk that I use and it’s the only prepared one I’ll buy. It’s the cleanest one I’ve found on the market and it tastes so so good. Check out New Barn when you get a minute. I buy it at either my local Whole Foods or a local independent grocery store we have here called The Swamp Rabbit Grocery and Cafe. Side note and totally off subject but, if you ever find yourself in Greenville, SC, you need to check them out. Super cute set up filled with local and regional goodies (my tea cookies are sold there), with a fantastic cafe attached and plopped right beside our biking/running trail system called the Swamp Rabbit Trail. You can rent a bike from the same parking lot and ride all over downtown and up to a little destination town just north called Traveler’s Rest. Anyway, back to the oats, find this almond milk if you get a chance! It will change your almond milk life.
Peanut Butter and Banana Overnight OatsSERVES 2 PrintDownload
- 1 cup of rolled oats, divided
- 1 1/2 cups of almond milk (or other nut milk, divided)
- 4 Tbsp chia seeds, divided
- 1 banana, sliced
- 2 Tbsp all natural peanut butter
- 2 Tbsp of pure maple syrup
- 4 tsp of cinnamon, divided
- *optional: pecans (or any nut) for topping
- Pour 1/2 cup oats in two mason jars. Add in 3/4 cup of almond milk, 1 tablespoon of chia seeds, 1 tablespoon of maple syrup and 2 teaspoons of cinnamon to each jar. Mix to combine, screw the tops on and stick it in the fridge over night.
- In the morning, you can either heat the oats up in the microwave or eat them cold. I like to add another dash of almond milk before eating the oats. You can do this before you heat them or before you mix in the toppings if you're eating them cold.
- Add 1/2 of the sliced banana, 1 tablespoon of peanut butter to each jar of oats and top with chopped pecans and another drizzle of maple syrup, if desired.