banana bread overnight oats

a sweet treat that doubles as breakfast.

I’ve written before about how nostalgic I am for oatmeal and how much I enjoy it, but I’ve never liked overnight oats. After seeing more than one batch of them cross my feed over the past few weeks, I endeavored to make them work for me.

My historical qualm with overnight oats is the texture; they always seemed more reminiscent of soggy cereal than oatmeal, and that’s not necessarily my jam. Knowing that, I opted to blend the oats with the rest of the ingredients, resulting in a gloriously thick, pudding-like consistency that works just as well for breakfast as a post-workout snack or sweet treat.

Yields 2-3 servings

Ingredients:

• 2 cups rolled oats

• 1 cup milk

• 2 tablespoons chia seeds

• 1 frozen banana

• Half an avocado

• 1/2 tablespoon maple syrup

• 1/2 teaspoon cinnamon

• 1 pinch of salt

• Toppings of choice: roasted pecans, homemade granola, fresh bananas, blueberries etc.

Process:

• In a blender or food processor, blend all of the ingredients until smooth and combined. Adjust sweeteners and spices to taste.

• Distribute mixture evenly between 2-3 small Mason jars and refrigerate overnight (or enjoy immediately).

Serve with toppings of choice. Jars will last 2-3 days in the fridge.