Banana Overnight Oats
These banana overnight oats are an easy make-ahead breakfast option. Mashed banana and honey sweeten the oats, and a splash of almond extract gives them that cinnamon banana bread flavor!
Equipment
Ingredients
- 1 cup old-fashioned oats
- 1 cup milk any kind
- 1 ripe banana mashed
- 1½ teaspoon honey or pure maple syrup
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- ½ teaspoon ground cinnamon
- Dash of salt
Instructions
- In a medium airtight container, add oats, milk, mashed banana, honey/maple syrup, vanilla and almond extracts, cinnamon, and salt. Stir or seal lid and shake well to make sure everything is combined.
- Pour into two mason jars (if desired) or keep in container. Refrigerate for at least 4 hours, or preferably overnight, so that the oats will soften and absorb the liquid.
- When ready to eat, remove from refrigerator and stir.
Notes
- The oats are not overly sweet. I find the honey and ripe banana adds the perfect amount of sweetness, but if you would like more, add additional honey/maple syrup before serving.
- Oats will last in the refrigerator for up to four days.
- See my tips and tricks for making these Banana Bread Overnight Oats above the recipe box.
Nutrition
Serving: 1serving | Calories: 306kcal | Carbohydrates: 52g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 56mg | Potassium: 528mg | Fiber: 6g | Sugar: 18g | Vitamin A: 237IU | Vitamin C: 5mg | Calcium: 168mg | Iron: 2mg