Once you try these truly stellar Peanut Butter-Banana Overnight Oats, you’ll likely never want to spend another dime on overhyped oatmeal at that trendy breakfast spot.
We have one very clever but long-gone Swiss doctor to thank for the existence of overnight oats.
In the late 19th century, Dr. Maximilian Bircher-Benner wanted to introduce overnight oats to the patients at his clinic as a dish that was both easy to make and loaded with nutrients and our gut’s best friend: fiber. He dreamt up the concept of soaking the oats in whole milk or yogurt and then adding grated apple at the end, calling his creation Birchermüesli! Ask any physician today, and they’ll tell you that this Swiss doctor was right on the money. It is every bit as nutritious and downright craveable today. These days, the toppings are virtually endless, including granola, seeds, nuts, dried fruit, frozen fruit, and fresh fruit. But if you ask me, there is something quite special about the pairing of banana and classic, old-fashioned peanut butter.
Call me a sentimentalist, but I have fond childhood memories of the sweaty salad days of summer and the heaps of peanut butter-banana sandwiches my father would lovingly make me at my request. I’m always looking to recreate that seamless marriage of peanut butter and banana. (And by the way, did you know bananas are technically berries?)
I’ve found that as far as the gamut of add-ins goes, cinnamon really does the trick. In my opinion, cinnamon is by far the tastiest antioxidant, and I will gladly find any excuse to squeeze it into my breakfasts.
Are Peanut Butter-Banana Overnight Oats Healthy?
Yes. These overnight oats keep you nice and full due to a perfect protein-to-fiber ratio. They also contain potassium, zinc, magnesium, and manganese.
This dish is naturally gluten-free. To modify the recipe for a vegan diet, use plant-based yogurt in lieu of cow’s milk yogurt. It’s also important to note that among the vast assortment of peanut butter options you’ll find at the market, there are some that are almost as unhealthy as a Reese’s Peanut Butter Cup due to the sugar content. Be sure to do yourself a favor and have a gander at the ingredient labels!
What Type Of Oats Should I Consider?
It’s very common to shop the store and find numerous brands of quick oats, a kind of oat that is processed in such a way that significantly shortens the cooking time. If you aren’t making overnight oats and just whipping up some oatmeal for breakfast the morning of, by all means, feel free to try the quick oats. Unfortunately, you won’t have such great results with so-called quick oats if you’re making overnight oats. Those quick oats, if left overnight to soak in milk or yogurt, will likely be mushy and a bit unappetizing to most. It’s best to go for old-fashioned rolled oats if you want that soft and chewy but not soggy texture.
How Do I Store Leftovers?
Overnight oats can be refrigerated in an airtight container for up to 5 days.
Serving Suggestions
The base is the perfect canvas for whatever combination of add-ins you’d like. The best, of course, is simply peanut butter and banana. To this, I usually love to add shredded, unsweetened dried coconut flakes. Sometimes they’re toasted, sometimes they’re not. Both are absolutely fabulous.
I’m sure I’m not alone in thinking that the perfect accompaniment to a sweet breakfast is often a savory side. When I wake up craving both, I turn to this easy Tofu Scramble that never disappoints. I have a half portion of each, and it is the dreamiest breakfast for when you’re craving a bit of something sweet and something salty.
For egg ideas that go beyond simply scrambled, try Muffin Tin Omelets and Starbucks Egg Bites.
Ingredients
- 1 large ripe banana mashed
- 1 1/4 cups unsweetened almond milk
- 1 cup plain Greek yogurt
- 1 cup rolled oats
- 1/2 teaspoon ground cinnamon
- 1 tablespoon chia seeds
- 2 tablespoons natural peanut butter
Instructions
- In a large mixing bowl, combine the mashed banana with almond milk and Greek yogurt until you achieve a creamy consistency.
- Mix in the rolled oats, ground cinnamon, chia seeds, and peanut butter until all ingredients are well incorporated.
- Cover the bowl and refrigerate for at least 4 hours, or overnight, to allow the oats to absorb the liquid and flavors to meld.
- When ready to eat, give the oats a good stir and divide the mixture into two serving bowls or mason jars.
- Top each serving with a dollop of peanut butter and additional banana slices if desired. Enjoy chilled.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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