Banana Chia Overnight Oats
These creamy banana chia overnight oats are like having banana bread for breakfast. They are a great breakfast to meal prep!
Servings: 2
Calories: 500kcal
Equipment
- Mixing Bowl
- Potato Masher
- 2 Glass jars or airtight containers
- Knife
Ingredients
- 1 ripe banana
- ½ cup natural yoghurt or natural coconut yoghurt
- 1 tablespoon pure maple syrup
- 1 tablespoon cashew butter
- 1 cup rolled oats
- 1 tablespoon chia seeds
- 2 tablespoons flaked almonds toasted
- pinch ground cinnamon
- 1 cup soy milk
To serve
- 1 tablespoon flaked almonds
- 2 tablespoons natural yoghurt
- fresh banana slices
- extra ground cinnamon
Instructions
- Peel the banana and place into a large bowl. Mash well.
- To the mashed banana add the natural yoghurt, maple syrup and cashew butter and whisk until well combined.
- Add the rolled oats, chia seeds, flaked almonds, cinnamon and almond milk and mix until well combined.
- Cover the bowl and then refrigerate for at least 1 hour to set.
- Once set, divide between two individual glass airtight containers or jars. Top with yoghurt, flaked almonds and a sprinkle of ground cinnamon.
- Store in the fridge for up to 3 days. Top with fresh banana slices before serving.
Video
Notes
Make it Diary Free / Vegan
- use favourite dairy-free yoghurt - I've used natural coconut yoghurt.
Make it Nut Free
- swap cashew butter for tahini or sunflower seed butter.
- swap flaked almonds for toasted pepitas.
Make it Wheat Free
- use certified non-contaminated rolled oats (in the US these are referred to as gluten-free rolled oats).
Make it Soy Free
- swap soy milk for almond milk or oat milk.
Nutrition
Calories: 500kcal | Carbohydrates: 64g | Protein: 18g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 103mg | Potassium: 852mg | Fiber: 10g | Sugar: 21g | Vitamin A: 585IU | Vitamin C: 14mg | Calcium: 380mg | Iron: 4mg