I’m not someone who can just skip breakfast. Without it, I’m sluggish, and usually a little moody (ha, I’m sure Chandler can attest!). I’m also not someone who likes waking up at the crack of dawn to prep my breakfast before heading out to work, or getting my day started. That’s where these banana bread overnight oats come in.
Perfect for prepping ahead, these overnight oats are sure to make your weekday (or weekend) mornings more efficient and delicious. As the name states, you make this one the night before, but it stays good in the fridge for a few days. The recipe makes one batch, but you can double, or triple to have a few days’ worth of oats.
I add a few extras to mine– ground flax is packed with omega-3 fatty acids, which can improve brain function (great for those groggy mornings), and chia seeds are high in fiber and antioxidants. So, it’s an easy way to round out the already healthful and filling oats. If you’re really on a health kick, add in a 1/2 scoop of collagen, which helps keep and build structure in your joints, hair, skin, and nails. Who knew banana bread could be so good for you??
If I have the time, I like to top my oats with what’s inside– sliced bananas, coconut shreds, chopped walnuts, and a little drizzle of maple syrup. These banana bread overnight oats are great straight out of the fridge, or warmed up in the microwave.
Banana Bread Overnight Oats
Ingredients
- ½ c almond milk or milk of your choice
- ¼ c rolled oats*
- 1 banana mashed (very ripe works best here)
- 2 tbsp chopped walnuts
- 2 tbsp coconut flakes unsweetened
- 1 tbsp chia seeds
- 1 tbsp ground flax
- 1 tsp maple syrup
- ½ tsp ground cinnamon
Instructions
- Add all ingredients to a jar or airtight container. Stir to combine.
- Let oats/seeds soak for at least 4 hours, or overnight. Will keep in the fridge for about 3 days.
- Top with what's inside: banana slices, coconut shreds, and chopped walnuts.
