Lately, I’ve been craving breakfast more & more. But totally don’t have time to make breakfast in the mornings. Hellooo chia seed overnight oatmeal!
Anything I can prep the night before & have it ready to go in the morning is a winner in my book. This is beyond easy to make & you can get about four servings out of it. Also, chia seed oatmeal can be very versatile by changing up the toppings. I used shredded coconut & walnuts because that was what I currently had on hand but there are so many options you could use.
So confession, I hate eating bananas.
The texture just freaks me out. However, banana flavor is one of my FAVS! Banana bread, banana ice cream (Ben & Jerry’s Chunkey Monkey is life) & banana muffins are amazing. So that is why I mashed up the banana for this recipe. Changing the consistency is the only way I can eat it (I sliced the bananas for the layering & topping just for this picture but didn’t eat it LOL).
Again, banana doesn’t have to be the main flavor in this recipe. I think for the fall, I’ll switch it up & use pumpkin. You can also use blueberries, strawberries, peanut butter & even chocolate. Maple Cinnamon overnight oats also sounds super delicious.
- 1 mashed banana
- 1 cup rolled oats
- 2 tbsp. chia seeds
- 1 tbsp. honey
- 1 tbsp. almond butter
- 1 tsp. vanilla extract
- 1 cup almond milk
- Shredded Coconut
- Sliced Banana
- Sliced Almonds or nut of your choice
- Drizzled Almond Butter
- In a large bowl, combine all ingredients (excluding the toppings) & stir until well mixed. Put in the refrigerator for at least 4 hours (but best to let it set overnight).
- Serve in small mason jars with lids (I get about four 6 oz. mason jars out of this recipe). Scoop the chia seed mixture into the jar, filling it halfway.
- Add in a few sliced bananas.
- Add in another scoop of the chia seed mixture & fill to the top. Top with more sliced bananas & whatever topping of your choosing.