Peanut butter banana overnight oats
Mashed banana does the sweetening and peanut butter makes it rich, so you get a jar that tastes like dessert and keeps you full until lunch.
- 245 min total
- 7 min hands-on
- Anyone can make this
- Serves 2
- About $1.14 a serving
- 430 calories
- Good the next day
- Vegan
- Dairy-free
Dolly says: Make the full amount, and tomorrow’s breakfast is already done.
Ingredients
For 2 servings.
- 1 banana, very ripe
- 2 tbsp peanut butter
- 1 tbsp maple syrup
- 1 cup rolled oats
- 1 cup oat milk
- 1 tbsp chia seeds
- 2 tbsp peanuts, chopped, for the top (optional)
From your pantry
- ¼ tsp ground cinnamon
- 1 pinch salt
Each serving has about 430 calories, 13 g protein, 64 g carbs and 15 g fat, and costs about $1.14 at typical US grocery prices. Both are estimates from what the recipe uses.
Steps
Tap an underlined word for a quick explanation.
Mash the banana in a medium bowl with a fork until it’s mostly smooth, with a few small lumps.
Dolly’s tip: The spottier the banana, the sweeter the oats.in the peanut butter, maple syrup, cinnamon and salt until creamy.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Add the oats, oat milk and chia seeds and until no dry oats are left.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Divide between two jars or lidded containers and chill at least 4 hours or overnight.
Timer: 240 min
Dolly’s tip: They keep 2 days in the fridge. The banana darkens a little after that but still tastes fine., scatter over the peanuts if you like, and eat cold.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Chop. Chopping means cutting food into bite-size pieces that don’t need to be neat. Keep them roughly the same size so everything cooks evenly.
How you’ll know: Your pieces are about half an inch and roughly alike, even if none of them are pretty.
Plan this in Dollop, and get the grocery list
Dollop plans your breakfasts along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
