As I’m sure you’ve gathered by now, I love oatmeal. I love it for so many reasons.
Not only does it always do the trick in filling me up and holding me over so that I can get through my morning, but it makes the perfect vehicle for SO many different flavors. You can also serve it hot or cold which pretty much makes it a perfect breakfast (or snack!) option all year long.
But I think this one has just jumped straight to the top! Something I absolutely love doing with oatmeal is taking my favorite baked good flavors and transforming them into delicious oatmeal dishes. I adore banana bread so when I saw a few aging bananas on my counter, my first thought was to bake a loaf.
But as I was thinking about what to have for breakfast in the meantime, the idea came to me that I should make an overnight banana bread oatmeal! And boy am I glad that I did! Not only is this full of banana bread flavor, but it’s packed with fiber, heart-healthy fats and protein. A pretty good twist on banana bread if you ask me!
- 1 cup steel cut oats (I used Quaker)
- 1-2 ripe bananas, mashed (use 1 for less banana flavor, 2 for more)
- 1 cup unsweetened soy or almond milk
- 2 tablespoons chia seeds
- 1 teaspoon vanilla
- 1/4 cup maple syrup
- 1 teaspoon cinnamon
- Optional toppings: walnuts, banana slices
- Combine all ingredients into a bowl and stir to combine
- Cover bowl with plastic wrap (or store in an airtight container) and refrigerate overnight
- Remove from the fridge in the morning and add toppings of choice