| 8 | 491 | 318 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 8 h 10 min | 1 min | 1 |
| 1/4 cup | Quick oats, gluten free, dry |
| 1 tbsp | Chia seeds, ground |
| 1 tsp | Cinnamon |
| 3/4 cup | Almond milk, unsweetened (or alternate milk of choice) |
| 1 tsp | Maple syrup |
| 1/4 tsp | Vanilla extract, pure |
| 1/2 medium | Banana (s) (ripe, sliced) |
| 1 tbsp | Peanut butter, chunky |
1. In a small bowl or mason jar, combine oats, chia seeds, cinnamon, almond milk, maple syrup and vanilla. Stir vigorously or close and shake well if using a mason jar.
2. Cover and chill in refrigerator overnight, at least 8 hours.
3. Before serving, microwave sliced bananas and peanut butter in a small microwave-safe bowl for 20 seconds, or until bananas are soft and peanut butter is melted. Add to chilled oats. Alternatively, you can simply slice and place on top.
Enjoy!
Quick Tips:
You can make a double or triple batch. Overnight oats are good for 3 days in the fridge.
| Fruit | 0.5 |
| Meat Alternative | 0.9 |
| Milk Alternative | 0.7 |
