I’m a firm believer that good food doesn’t need to be fancy in order to be overwhelmingly delicious. I mean, yeah serve me up some eggs benny with the fixings and I’m a happy girl, but I’m also just as satisfied with a big ol’ bowl of oatmeal for breakfast! This recipe for overnight oats is as easy as it gets, and honestly it tastes like heaven on earth. The riper the banana, the sweeter your oats will be. Don’t be afraid to embrace those brown spots!
These chocolate, peanut butter, and banana oats take literally 2 minutes to whip up and can be done the night before, making breakfast a total breeze for the morning. Just take it out of the fridge, add desired toppings, and you’re set. Simple as that.
Chocolate, Peanut Butter, and Banana Overnight Oats
1 ripe banana, mashed
2 tablespoons chocolate protein powder* I use this one.
2 tablespoons creamy, all natural peanut butter
1 cup gluten free rolled oats
1 cup unsweetened vanilla almond milk
optional toppings include: additional peanut butter or pb2 if trying to keep cals down, sliced banana, chopped peanuts, or even chocolate shavings for a sweet treat!
*If you prefer not to use protein powder, simply add additional oats and 1-2 tablespoons unsweetened cocoa powder instead.
1. In a medium sized mixing bowl, mix together mashed banana, chocolate protein powder, and peanut butter.
2. Add in oats and almond milk and stir well to combine. Separate between 2 containers. I like to use mason jars for an easy breakfast on the go!
3. Refrigerate at least 3 hours, or overnight and top with desired toppings.