We are keeping it coming with the pantry recipes as we continue living that #quarantinelife. We love overnight oats– making them uses up some things in the cupboard and also mixes up our breakfast routine for a few days. The recipe takes all of five or six minutes to make and provides you with 4 breakfasts- that’s the kind of kitchen input vs output that we are here for. We wanted to share this banana nut version of the recipe in case you have some bananas turning brown. By using dehydrated or regular peanut butter, these overnight oats are loaded with protein without packing on the calories. We are still going for our summer bods even if summer feels like it is 256 years away while we are social distancing!
Banana Nut Overnight Oats
Makes: 4 servings
Prep Time: 10 minutes Total Time: 8 hours and 10 minutes
- 4- 8 oz mason jars or tupperware containers
- 1 1/3 cup instant oats
- 4 tbs PB2, dehydrated peanut butter, or any regular nut butter
- 2 tbs flax seeds
- 2 tbs chia seeds
- 2 bananas, sliced
- 4 tbs honey
- 2+ cups almond milk
- You can make this recipe without getting a bowl dirty by adding 1/3 cup oats, 1 tbs PB2 and 1/2 tbs of the flax and chia seeds to each of the four mason jars. Put the lids on and shake well to combine.
- Add the bananas and honey to each of the jars. Pour the almond milk into each jar so that it comes to the bottom of the lid lines. Use a spoon to give each of the mason jars a good stir before sealing and refrigerating overnight.
- You can top the oats with additional banana slices and a drizzle of nut butter before consuming if you are feeling fancy. The oats last up to 5 days in the refrigerator.