Here’s a super quick recipe – 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 make-ahead 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
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- 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.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.