I’m sorry for not posting a recipe for another 4 days! I definitely plan to post more regularly this month now that I’m back in the country, but it turns out that when you’re away for 3 weeks, you come home to several hundred emails, most of which require a response… so that’s kind of taken me all week. Literally, full days spent just replying to emails. I’m pretty much on top of it all now though, so hopefully usual service will resume next week.
Here’s a quick recipe I whipped up just before I went away – banana and peanut butter overnight oats! Have you ever had overnight oats? They’re a huge trend at the moment, and while I’m jumping on food trend bandwagons, I thought I’d give them a try. I do like to see what all the fuss is about with these things.
Turns out, I’m a fan! (really, there are very few foods that I’m not a fan of…)
If you’re not familiar with overnight oats, they’re so-called because they’re left to soak in milk overnight. It softens the oats right up and gives a porridge-like consistency – you’d never believe that the oats haven’t been cooked. Overnight oats are eaten cold, so it’s a different experience to eating porridge (look at me talking about oats as an experience, I’ve become one of those people) – it makes a really nice change.
You can add whatever flavours you fancy – fruit, nuts, maple syrup or honey, chocolate spread, seeds… I went for banana and peanut butter overnight oats, since PB+B is undoubtedly one of the best combinations ever (none of this PB+J rubbish), and it seemed a good place to start.
These banana and peanut butter overnight oats are the perfect breakfast for people who don’t have much time for faffing in the mornings. 2 or 3 minutes of effort the night before, then in the morning you can grab the tub straight from the fridge and you’re all set – much quicker than cooking up porridge. They can even be eaten on the go if you’re running late. Which I usually am.
Banana and peanut butter overnight oats
- 2 bananas
- 100 g rolled oats (~ 1 cup)
- 250 ml milk (~ 1 cup) - use vegan milk if necessary
- 1 tbsp peanut butter
- 1/4 tsp ground cinnamon
- Thoroughly mash the bananas in a bowl or tub. Add the remaining ingredients, and mix well. Cover, and leave in the fridge for 8 hours, or overnight. Serve cold.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/3 of the recipe.