Peanut Butter, Banana, and Chocolate Overnight Oatmeal
Jessica Braider
This make-ahead snack or breakfast is packed with protein, offers a serving of fruit, and is filling and delicious. The perfect answer for busy mornings or afternoon snack time!
[recipe-video]
1/2cuprolled oats (use wheat/gluten-free, if needed)or use 1/4 cup steel cut oats (the steel cut oats are chewier—I prefer them that way but some don’t like the chewy texture)
1tsp. chia seedsoptional
1/8tsp. cinnamon
1pinchsaltfor flavor and contrast to the sweet ingredients
1tsp. unsweetened cocoa powder
1Tbsp.cocoa nibs (also called raw chocolate or cacao),(delicious if you can find them), or use finely chopped unsweetened chocolate (optional)
1banana1/2 mashed into the jar and 1/2 thinly sliced
1Tbsp. unsweetened peanut butteror use almond butter
1cupunsweetened almond milk, vanilla or regular flavor,or use dairy milk or plain yogurt
1Tbsp. unsweetened peanut butter powder(optional)
Instructions
In a 16 oz. jar, combine the dry ingredients,and the mashed banana, then stir in the milk and banana slices. Put the lid on the jar, shake it, and refrigerate it for at least 8 hours and up to 12. In the morning, give it a shake or a stir and warm it, to taste.
Notes
Nutritional Information Per Serving (% based upon daily values): Calories 541, Total Fat: 22g, 33%; Saturated Fat: 5g, 25.5%; Cholesterol: 0mg, 0%; Sodium: 297mg, 12.5%; Total Carbohydrate: 73g, 24.5%; Dietary Fiber: 15g, 60%; Sugar: 18g; Protein: 19gLike this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword All, Breakfast, Breakfast/Brunch, Dairy-Free, Fall, High Fiber, Kid-Friendly, Kosher, Low Fat, Low Sodium, Make-Ahead, No Added Sugar, No-Cook, Snack/Appetizer, Spring, Summer, Vegan, Vegetarian, Winter