A yummy on-the-go breakfast or a wonderfully easy make-ahead breakfast that leaves you free in the morning for other endeavors while your family are still nurtured and fed. They do not have to be overnight oats. I’m up really early and have made them in the morning and chilled for a couple hours until we’re ready to eat.
For a creamier more pudding-like consistency (or for those who do not appreciate chia seeds) combine the liquids with the chia seeds and banana in a blender and blend until seeds are just specks. You can also purchase white chia seeds for visual purposes. The seeds have all the same benefits. Pour over the oats in your jar or bowl and stir as directed in the recipe. Chill, add fruit and serve.
I often make three days at a time and store in the fridge. Just blend together the liquids for all three and divide them evenly into the jars. Because we do not use much in the way of sugars, if the bananas are nice and ripe, we don’t even add the syrup. Definitely depends on a person’s tastes.
1/2 full cup old-fashioned rolled oats — gluten-free as needed
2/3 cup almond milk or your choice
1/2 of a medium-sized ripe banana*, mashed smooth
1 tbsp chia seeds
1 tbsp maple syrup
1 tsp vanilla extract — gluten-free as needed
pinch of Ceylon cinnamon, opt.
Option 2: (for a more pudding-like texture or for those who do not appreciate chia seeds)
*This does not have a strong banana flavor, but for the creamy texture and no banana flavor, use a yellow banana without green but not yet spotted.