Overnight Oats - Banana Bread
Banana bread is usually loaded with butter and sugar, but today it gets a whole foods, plant-based update in a simple, yet tasty oatmeal. Still delectably moist with a little bit of crunch, these overnight oats are worthy of a bowl-licking.
8703 people are cooking this95% would make it again
Makes 2 Servings
2 medium
You can adjust recipe serving sizes for leftovers (and company!) in your menu.
- Rolled oats1 cup
- Unsweetened Plant-Based Milk1 1⁄2 cups
- Banana2
- Cinnamon1⁄2 tsp
- Walnuts1⁄4 cup
Optional
- Maple syrupto taste
Directions (3 min • Super easy)
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Submerge the rolled oats in unsweetened soy/nut/rice milk, using roughly 1.5 times as much liquid to oats.
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Cover the oatmeal and put it in the fridge overnight. The next morning you will find soft, fresh tasting rolled oats that won't stick to the bottom of the pan or boil over like cooked rolled oats. That's right, NO cooking involved!
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In the morning, mash the banana and mix in the banana, cinnamon and walnuts with the rolled oats.
Note: No walnuts? Any other nut or seed will do!
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