This is one of those recipes that I can literally make in my sleep. I remember eating this overnight oats recipe every.single.day. during my senior year of college, and to this day, I am still not sick of it. It's THAT GOOD. Dump everything into a tupperware container or bowl, stick it in the fridge and it's ready to roll the next day. Is it strange that my favorite way to eat oatmeal is cold?! Get creative and mix up your toppings too! Strawberries, bananas, blueberries, peaches, apples, chopped nuts, yaddah yaddah yaddah. The possibilities are endless! Oh, and it’s also dairy free, vegetarian, vegan and gluten free (if you use GF oats)! Do yourself a favor and prep this breakfast throughout the week. Your morning-self will thank you!
Ingredients:
½ ripe banana, mashed
⅓ C old fashioned oats (sub GF oats)
⅔ C unsweetened almond milk
2 tbsp peanut butter or almond butter
¼ tsp ground cinnamon
½ tsp vanilla extract
1 tbsp maple syrup
1 scoop collagen peptides (optional)
Optional Toppings:
Sliced strawberries
Blueberries
Chopped apples
Sliced banana
Toasted coconut
Granola
Chopped nuts
Honey
Directions:
In a tupperware container, mash ½ of a banana with a fork. Add peanut butter and almond milk and mash all together until well combined.
Add all remaining ingredients and stir together. Cover with the lid, and refrigerate overnight (or at least 4 hours). Add toppings and serve cold.
Prep Time: 5 minutes
Cook Time: At least 4 hours
Total Time: TBD
Servings: 1 serving
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