This quick and easy recipe is the perfect breakfast. Prepared in just minutes the night before, it couldn’t be any more convenient to make. Made with filling chia seeds and oats, it also contains peanut butter, pecans and banana to create an addictive yet healthy bowl of goodness.
Ever since we started making a habit of having overnight oats in our house, our breakfast routine has been completely transformed.
Not only that but starting the day off right by having a breakfast that is easy, healthy and filling just gets you off to the perfect start.
A lot of people often talking about making your bed first thing in the morning the perfect way to get momentum going for a productive day. Well, I like to think that overnight oats are the breakfast equivalent of that.
You do the majority of the work the night before, and once they’re done and in the fridge waiting for you, it makes the next morning so much easier.
I’ve made no secret of the fact that I eat a lot. Years of cycling has led to a fiery metabolism that just won’t let up, which has often meant that even after having breakfast first thing, I’m pining for more food by 10am. Not so much now I’m in the oat habit.
Don’t be deceived by the relatively small size of this breakfast. One small bowl of this is packed full of enough oats to keep you going, plus its blend of chia seeds and peanut butter will see you through.
Not only this, but it has enough nutrients to see your day start the right way. Chia seeds and oats both pack in high levels of protein and fibre, which means they digest slowly and keep you feeling full for longer.
But more than the convenience, my favorite thing about overnight oats is how much you can revamp and adapt recipes. At their very core is traditional rolled oats mixed with almond milk, but beyond that it’s down to you.
This recipe uses pecan, banana and peanut butter, but if you think that’d be too heavy for you then you can mix it up with berries, honey, apple… wherever the mood takes you!
The use of maple syrup might seem a little decadent to some, but pure maple syrup actually has quite a lot going for it. Its zinc content has been shown to be good for heart health and your immune system. Or at least that’s what I like to tell myself while I’m devouring my breakfast.
Either way, the combination of pecans, maple syrup, banana and peanut butter all works together beautifully.
Overnight oats ratio
I’ve given this its own headline because I really need to stress its importance. The key to the perfect bowl of oats is your oat-to-liquid ratio, and this is particularly true with overnight oats. Too much oats and you’re looking at a stodgy, lumpy mess; too much almond milk and you’ll be swimming in gloop.
You might find that it’s a case of trial and error, depending on what ingredients you use, but I go by the principle of 2 parts liquid to 1 part oats. It’s a good general rule in my experience, and works perfectly for this recipe.
Peanut Butter and Banana Overnight Oats
- ½ cup old-fashioned rolled oats
- 1 cup unsweetened almond milk
- 1 tbsp chia seeds
- ½ ripe banana sliced
- 1 tbsp peanut butter
- 1 tsp cinnamon
- vanilla extract
- 1 tsp maple syrup
- 6-8 pecans
In a small-medium bowl, combine the oats, unsweetened almond milk, and chia seeds. Once combined, add the dash of vanilla and mix in.
Cover the bowl with plastic wrap or cling film. Put in the refrigerator overnight to chill.
The next day, put the peanut butter and sliced banana in a small microwave-friendly bowl. Put in the microwave on high for just 10-20 seconds,or until the bananas have softened and peanut butter starts to melt.
Toast the pecans by spreading them out on a baking sheet. Bake at 350°F/180°C for 5-8 minutes, or until fragrant. Pecans can be prone to burning quickly, so be sure to keep an eye on them.
Remove the oats from the refrigerator and remove the plastic wrap/cling film. Add the banana and peanut mix on top.
Top with pecans and maple syrup. Serve up and enjoy.