Banana Bread Overnight Oatmeal

18 Jun

Happy Chocolate Week, Day 2! A celebration of my love for chocolate, in which all recipes this week either feature or include a cocoa-based ingredient. Let me know if you have any recipe ideas for the rest of the week. I’m always open to suggestions.

Banana bread is one of those desserts that everyone loves, and everyone makes differently. Until recently, my favorite banana bread recipe was a basic one – normal cake ingredients, plus bananas, chocolate chips and chopped walnuts. Then I discovered this beer banana bread, which has since blown my mind. But what does one do when they desire banana bread for breakfast, and have no leftover cake, nor the time to make a fresh loaf? They go to the oats, of course! Ok, that’s what I do. And you should too! Dessert oats, like peach cobbler oatmeal, are pretty awesome, because it feels like you’re being sinful at 7 am, when you’re really being quite healthy. It’s a win-win situation!

Alright, enough chatter…to the recipe! It’s a simple overnight oatmeal base, with banana, chocolate chips and chopped walnuts (sorry, no beer in this version, folks!). Add whatever else your tummy desires. I guarantee your stomach and taste buds will be satisfied for hours.

Banana Bread Overnight Oatmeal

Serves 1, can be multiplied

  • 1/2 C old-fashioned rolled oats
  • 1 tbsp flaxseed meal or wheat germ
  • 1 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 1 overripe banana, mashed well
  • 1-2 tbsp chocolate chips
  • 1-2 tbsp chopped walnuts, pecans, or other favorite nut
  • 1 C skim or non-dairy milk

Overnight directions:

The night before you want to eat it: mix oats, flaxseed, and cinnamon in a container with a lid. Add vanilla, mashed banana, chocolate, and nuts. Mix well. Pour in milk and stir again, to make sure everything gets wet.

Cover with lid and store in the fridge overnight, or for at least 4 hours before eating.

The next morning, let sit out 10 minutes, stir, and enjoy! This can either be cold, or microwaved for 1-2 minutes to warm it up.

Stovetop directions:

Bring milk to a boil in a saucepan. Reduce to medium and stir in oats, flaxseed, cinnamon and mashed banana. Cook to your desired consistency, about 5-6 minutes. Transfer to your bowl, and top with chocolate and nuts. Enjoy!

Note: If you’re like me, you may not have overripe bananas just sitting around (we eat them too fast in our house!). But fear not! You can still make this. Simply peel and break banana into four pieces, place in a microwavable bowl, and set it on high for 30 seconds. Remove, mash with a fork, and voila! The same consistency as an overripe banana in no time.

Stay tuned for more Chocolate Week recipes! And check out yesterday’s Double Chocolate Stout Cake with Chocolate Stout Ganache.

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5 Responses to “Banana Bread Overnight Oatmeal”

Trackbacks/Pingbacks

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    […] I could snap a picture. You’ll just have to make it yourself to see! Or make yourself some banana bread oatmeal, another fave of […]

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