If you haven’t noticed yet, oatmeal is my favorite breakfast. It’s so versatile, and whole grains are healthy, filling, and a perfect way to start the day.
Overnight oats are an easy way to have a hearty breakfast without having to cook anything–all you have to do is add the ingredients to a mason jar (or other container with a tight fitting lid), let them soak overnight, and then serve in the morning. It’s also ideal for summer when it’s too hot for warm oatmeal (though you can warm it up if you want to.)
This recipe is simple and so delicious–it’s perfect for breakfast, and it’s also a great healthy dessert! The cocoa powder and PB2 give it a yummy chocolaty peanut butter cup flavor, the plant milk and flax make it creamy, and the banana and maple syrup sweeten it naturally. I love topping it with fresh ground peanut butter and crunchy cocoa nibs–it would also be delicious topped with chocolate chips, berries, coconut flakes, or granola.
Since the oats will soak up the plant milk overnight and expand, you may want to add more plant milk in the morning depending on the consistency of oatmeal you prefer.
What’s your favorite way to make oatmeal? If you make this recipe, let me know what you think in the comments below and/or post a photo on Instagram and tag me (@pennysportal)!
- 1 cup (240 ml) plant milk (I used soy)
- 1 banana (127g), mashed
- ½ cup (60g) rolled oats (Use certified gluten free if you have Celiac.)
- 1 Tablespoon PB2
- 1 Tablespoon cocoa powder
- 1 Tablespoon maple syrup or agave
- 1 Tablespoon ground flax seed
- Mash banana into the bottom of a mason jar or other container with a tight fitting lid.
- Add the rest of the ingredients.
- Put the lid on, make sure it's secure, then shake it up to mix well. Refrigerate overnight.
- Serve oats cold, or warm by heating in a microwave safe container for 2-3 minutes.