Oats are a healthy and filling breakfast food, but they can take time to cook. This Banana Bread Overnight Oats recipe from The Wheatless Kitchen has you do the heavy lifting the night before, making breakfast a grab-and-go situation the next morning!
Banana Bread Overnight Oats
- 1 medium Banana
- 1/3 cup Oats (certified gluten-free if necessary)
- 1/4 cup Low-fat Plain Yogurt
- 1/2 cup Unsweetened Almond Milk
- 1 tablespoon Chia Seeds
- 1/2 teaspoon Ground Cinnamon
- 1 tablespoon Pecans
- Optional: Maple syrup or honey for sweetness
Mash half of the banana in a jar, container, or bowl. Next, add the oats, yogurt, milk, chia seeds, cinnamon and stir to combine. Refrigerate overnight. The next morning, top with pecans and the remaining 1/2 banana and enjoy.
Serves: 1 | Serving Size: 1 bowl
Per serving: Calories: 369; Total Fat: 13g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Cholesterol: 4mg; Sodium: 124mg; Total Carbohydrate: 57g; Dietary Fiber: 13g; Sugars: 19g; Protein: 12g
Nutrition Bonus: Potassium: 676mg; Vitamin A: 6%; Vitamin C: 18%; Calcium: 44%; Iron: 17%
Candace Bell is the voice behind The Wheatless Kitchen. Her blog is dedicated to creating simple, gluten-free recipes. Her mission is to help those diagnosed with food allergies by promoting a wholesome, gluten-free way of life. You can also find Candace on Twitter, Facebook and Instagram. Photo courtesy of Candace Bell. Original recipe published on The Wheatless Kitchen.