It’s a long weekend and I had a hard time getting out of bed this morning. I was super warm and cozy and Riah was all cuddled up beside me. I can’t get out of bed and wake Riah up right!? This dog is so spoiled. She sleeps in my bed like a person…all stretched out with her head on my pillow, and when she is ready for me to wake up…it’s a high pitched cry and a paw to the face. So I change my mind, I don’t feel bad moving and waking her up. Also I was hungry so breakfast was needed!
I must have known last night that I would be waking up hungry because I had prepped myself some Overnight Oats….oh wait, no, it was because my banana was getting too ripe so I wanted to use it up (I’m weird, I don’t like the taste of bananas that have any brown on the peal, slightly green is the best!). Usually I make Overnight Oats for mornings that I am going to the gym before work (so up at 4:30 am). It’s perfect for re-establishing the nutrients and energy I need after an early morning workout… also super convenient!
This breakfast is high in fibre, a good source of protein and good quality carbs. A much better choice than buying a quick muffin or breakfast sandwich high in white refined grains and sugars that provide short term energy and spikes in blood sugars. Rather I’m getting a sustained release of energy with the balance of high fibre carb, protein and heathy fats that keeps me full for hours. As a bonus, the nutrients I’m getting not only promote health and prevent disease but also help maintain the health of my skin, hair, teeth, and nails!
You can put so many different things in your overnight oats… the one I came up with was through taste preference because I love all things peanut butter! Feel free to alter the ingredients to your liking!
Banana Peanut Butter Overnight Oats
gluten free, raw, vegan option
1/2 large banana, sliced
1/3 cup dry gluten free oats (does not have to be gluten free if you’re not sensitive/allergic)
1 tsp cinnamon
1 tsp chia seeds
1 pinch sea salt
1/4 tsp vanilla extract
1 tbsp PB2 butter powder (or sub natural peanut butter)
1/3 cup plain greek yogurt (or sub coconut yogurt)
1/2 cup vanilla almond milk, unsweetened
1 packet stevia (optional)
Place all ingredients into a mason jar or sealable container. Stir, crushing the banana with a spoon or fork.
Place the lid on the container and give the mixture a good shake. Place in fridge over night.
Can eat straight out of the jar or put into a bowl with the option of toppings such as nuts, seeds, dried fruit and peanut butter. Do not microwave.