An easy, no-bake Overnight Oats Recipe flavored with peanut butter, bananas and maple syrup (or your favorite mix-ins). The perfect make-ahead recipe for busy mornings.
My brain is already slowly transitioning from summer to back to school mode. Here in Arizona school starts at the end of July (crazy, right?!). When you start to see make-ahead breakfasts and lunch box ideas on my blog you know I’m thinking about back to school. This year our youngest starts preschool, which means a couple mornings each week both of my kids will be at school. I’m not really sure how I feel about that. Happy? Relieved? Sad? Nostalgic? Yes, yes, yes and yes. I can’t believe we’re here already. It is so incredibly true that the days are long and the years are short.
Anyway, enough blubbering from this emotional mama, let’s talk overnight oats! Our family loves oats and I make some type of “oatmeal” every week: Baked Oatmeal, Oatmeal Cups or Overnight Oats. The thing that’s great about this recipe is that there is no cooking involved. You just mix up the ingredients, let them sit in the fridge overnight, and breakfast is served. You can choose to heat your oats in the microwave right before serving (my preference), or you can eat them cold.
I absolutely love that these oats feature the combo of peanut butter and bananas; the flavors are so comforting and hearty. I usually add extra peanut butter to the oats right before serving because I love to see those thick swirls of peanut butter. It’s like they’re calling to me, “Grab a spoon, let’s get this day started.”
Overnight Oats Recipe
- 2 cups milk, I use unsweetened almond milk
- 2 teaspoons chia seeds
- 2-3 tablespoons pure maple syrup, honey can be substituted
- 2 tablespoons peanut butter, almond butter, nutella (or nut/seed butter of your choice), plus more for serving
- 2 cups old fashioned rolled oats
- 2 tablespoons dried fruit (raisins, dried cherries, dried cranberries etc), optional
- 2 bananas, sliced, may swap for any other fruit
- In a large bowl combine milk, chia seeds, syrup and 2 tablespoons peanut butter. Stir in oats and dried fruit (if using). Cover and refrigerate (or transfer to individual bowls/glasses/jars). Refrigerate overnight, until the oats are tender and the mixture is creamy.
- For serving: Swirl in a little extra peanut butter (optional), then top the oats with sliced bananas. You can also add an extra drizzle of syrup or honey.
This post originally appeared on Julie’s Eats & Treats where I am a contributor.