banana bread overnight oats
Banana Bread
Banana Bread Overnight Oats
Ripe bananas add natural sweetness to these healthy overnight oats. If you keep ripe bananas in your freezer, this recipe is a great way to use them—but use a fresh banana for the slices in the oat mixture, as the texture after freezing isn’t ideal. Feel free to swap the walnuts out for another nut, if you prefer.
Ingredients:
- 3 medium ripe bananas, divided
- 2 cups unsweetened plain almond milk
- 1 3/4 cups old-fashioned rolled oats
- 3/4 cup low-fat plain strained (greek-style) yogurt
- 1/4 cup toasted chopped walnuts (see tip)
- 3 tablespoons chia seeds
- 1 tablespoon pure maple syrup
- 2 teaspoons vanilla extract
- 3/4 teaspoon ground cinnamon
- 3 tablespoons semisweet chocolate chips
- 2 teaspoons coconut oil
- 1/4 teaspoon flaky sea salt
Directions:
- Finely mash 2 bananas in a large bowl until very smooth. Stir in almond milk, oats, yogurt, walnuts, chia seeds, maple syrup, vanilla and cinnamon until evenly combined. Cover and refrigerate until thickened, 30 minutes to 1 hour.
- Stir chocolate chips and coconut oil together in a small microwave-safe bowl. Microwave on Medium, stopping to stir every 20 seconds, until melted, about 45 seconds to 1 minute.
- Divide the oat mixture among 4 (8-ounce) jars (about 1/2 cup each). Thinly slice the remaining banana. Layer half of the banana slices over the oat mixture in each jar, then top each with the remaining oat mixture; finish with the remaining banana slices. Spoon about 2 teaspoons of the melted chocolate chip mixture over each, tilting the jar to cover the entire surface.
- Refrigerate, uncovered, until the chocolate layer is just set, about 20 minutes. Sprinkle with salt and cover. Refrigerate for at least 8 hours (or up to 4 days).
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