This make-ahead breakfast combines bananas, oats, walnuts, cinnamon and vanilla to create a tasty and satisfying way to start the day.
Serving Size 1 container
3 ripe bananas (sliced)
2 cups old-fashioned oats
1 tablespoon ground cinnamon
1/2 teaspoon salt
1 teaspoon vanilla extract
3/4 cup chopped walnuts (divided)
1 tablespoon maple syrup
3 cups skim milk
¼ chopped almonds
- In a large container with a lid, add sliced bananas. Use a potato masher or a fork to mash the bananas until smooth.
- Add oats, cinnamon, salt, vanilla, half of the chopped walnuts, maple syrup and milk to the bananas. Combine thoroughly and refrigerate overnight.
- To serve, divide the oats into four serving dishes, such as mason jars or glass containers with lids. Top each serving with remaining chopped walnuts and almonds before serving. The overnight oats will last up to 5 days in the fridge, though the oats will soften more the longer they sit.
-Recipe from the American Heart Association