Overnight oats is something I have been wanting to try for a while now. I have come across so many different recipes for them, while looking for new breakfast ideas. Well, I finally tried it and it’s good! I didn’t know what to expect, because in the instructions sound like it would just be soggy, nasty oatmeal. This recipe is nothing like that at all. It’s more like a breakfast desert! The combination of the soaked oats, peanut butter and chocolate chips are delicious. Since I love peanut butter, I personally am going to start adding more to mine.
My son on the other hand did not like this at all! He already doesn’t like oatmeal, but I thought maybe since it taste like a desert dish, he would like it. I was very wrong… He doesn’t seem to like the texture of oats, except for the maple granola that I make. I’m still looking for an oatmeal recipe he would like. If anyone has a suggestion, it would be greatly appreciated! For those who do like oatmeal, this is a great recipe to try.
- 1/2 cup Old fashion rolled oats
- 1/2 cup Almond milk
- 1 Tbsp. Pure maple syrup (or agave nectar)
- 1 Ripe banana
- 2 Tbsp. Peanut butter
- 3/4 Tbsp. Chia seeds
- Optional toppings: Chocolate chips, walnut or pecans, banana slices, chia seeds
- In a mason jar or small bowl, combine almond milk, chia seeds, peanut butter, and maple syrup and stir with a spoon. Do not completely blend the peanut butter with the almond milk. This leaves swirls of peanut butter along the sides of the mason jar or bowl.
- Mix in the oats and stir a few more times. Press down with a spoon to ensure all oats have been moistened and are immersed in almond milk.
- Cover with a lid or plastic wrap and set in the refrigerator overnight for at least 6 hours.
- In the morning, remove lid or cover and garnish with desired toppings.
*Overnight oats will keep in the refrigerator for up to 2 days. It is best within the first 12-24 hours.