Description
Creamy vegan peanut butter overnight oats with banana – a healthy, high-protein, make-ahead breakfast perfect for busy mornings.
Ingredients
1 medium banana
1 1/4 cup/295g oat milk
1 tbsp/15ml maple syrup
3 tbsp/45ml creamy peanut butter (unsalted)
1 tsp/5ml vanilla extract
Pinch salt
1/2 cup/45g rolled oats
2 tbsp/24g chia seeds
Instructions
In a blender combine the banana, maple syrup, oat milk, peanut butter, vanilla extract, and salt. Blend until smooth.
Use 1 cup/240ml or larger jars or seal-able containers. To each container, add ¼ cup/23g rolled oats and 1 tbsp/12g chia seeds.
Distribute the liquid evenly between containers. Stir well. Set aside for 10 minutes to thicken slightly.
Stir again, cover and place in the fridge for 8 hours or overnight. Will store for up to 4 days.
Serve with fresh fruit, granola, maple syrup, peanut butter, or chopped nuts.
Notes
An easy, no cook overnight oats with extra protein from peanut butter and chia plus fresh banana. A tasty, breakfast or snack with lots of fiber, lightly sweetened with maple syrup and ripe banana. A very easy make-ahead breakfast that stores for up to 4 days.
Oat milk: Any milk variety can be used here.
Use a ripe to slightly over ripe banana for best results. Underripe bananas will have the least flavour and least sugar.
