By Brittanie Peterson
In a medium-sized mixing bowl, combine rolled oats, milk (or almond milk), peanut butter, chia seeds, cinnamon, and maple syrup. Stir well until all ingredients are evenly mixed.
Transfer the mixture to a jar or a container with a lid.
Seal the container with the lid and refrigerate overnight or for at least 6-8 hours.
In the morning, slice the banana and add it on top of the oats before serving.
Enjoy your Overnight Oats with Peanut Butter & Banana cold, or warm it up slightly in the microwave if you prefer a warm breakfast.
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This Breakfast Vegan Vegetarian Gluten-Free recipe is ready in 10 minutes preparation, overnight resting and features rolled oats, milk or almond milk, peanut butter and other delicious ingredients. Contains 420 calories total.
In a medium-sized mixing bowl, combine rolled oats, milk (or almond milk), peanut butter, chia seeds, cinnamon, and maple syrup. Stir well until all ingredients are evenly mixed.
Transfer the mixture to a jar or a container with a lid.
Seal the container with the lid and refrigerate overnight or for at least 6-8 hours.
In the morning, slice the banana and add it on top of the oats before serving.
Enjoy your Overnight Oats with Peanut Butter & Banana cold, or warm it up slightly in the microwave if you prefer a warm breakfast.
Calories per Serving: 420
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