I know I’ve mentioned in previous posts that the trick to getting me to eat breakfast during the week is convenience- so when I discovered overnight oats I was thrilled at the possibilities. This was a breakfast option that I could grab quickly on my way out of the house in the morning, and that I could make in the evening to last me a few days. I was excited but a bit skeptical at first because a big thing for me with food is texture, and overnight oats tend to be fairly mushy. I found that by adding different toppings, the texture didn’t end up bothering me, and I had found another very customizable meal, which I love!
Ingredients (2 servings)
- 1 medium to large ripe banana
- 1 cup unsweetened almond milk (I use Vanilla)
- 1 cup rolled oats (don’t use quick oats)
- 1 tablespoon of Chia seeds (optional)
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon of vanilla extract
- 1 teaspoon of honey or agave
Toppings
Anything you like! In the picture above I used banana and strawberry but I’ve also just added peanut butter when I don’t have extra fruit on hand
Recipe
Mash the large banana in a bowl
Add all other ingredients, combine well
Split into two airtight containers (I use mason jars), close tightly and put in the fridge overnight
Yes, it’s that easy
**Stir well before eating!
Add your toppings and enjoy!
