Banana Cream Pie Overnight oats
These Banana Cream Pie Overnight Oats are creamy, naturally sweet and ridiculously easy to prep ahead. Make a few jars at once and breakfast is basically done for the next few mornings. My kind of meal prep.
Makes 4 servings
Ingredients
½ cup gluten-free rolled oats per jar (2 cups total)
2 tsp chia seeds per jar (8 tsp total)
2 ripe bananas
2 cups plain Greek yogurt
1½ cups milk of choice
2 tbsp pure maple syrup
1 tsp vanilla extract
Pinch of salt
Optional For Serving
Sliced banana
Spoonful of Greek yogurt
Chopped walnuts or pecans
Sprinkle of cinnamon
Crushed graham crackers for a little more “banana cream pie” fun
Directions
Add the bananas, Greek yogurt, milk, maple syrup, vanilla and a pinch of salt to a blender. Blend until smooth and creamy.
Divide the oats and chia seeds evenly between 4 jars or containers — ½ cup oats and 2 teaspoons chia seeds in each.
Pour the banana-yogurt mixture evenly over the oats. Stir each jar really well, making sure there aren’t any dry oats or chia seeds hiding at the bottom.
Cover and refrigerate overnight, or for at least 4 hours, until the oats have softened and the mixture has thickened.
In the morning, give everything a good stir. If you prefer your oats a little thinner, add a splash of milk.
Top with sliced banana and whatever extras you’re feeling that morning.
Grab a spoon and enjoy — breakfast is already done!
Jodie’s Tip
Make all four jars at once. It takes almost the same amount of effort as making one, and future-you gets to open the fridge to breakfast already waiting. That’s the kind of meal prep I can get behind.
Storage
Keep covered in the refrigerator for up to 4 days. If you’re adding fresh banana slices on top, I’d wait and add those just before eating so they stay fresh.
