Vegan Peanut Butter Banana Overnight Oats
Prepare this creamy, no-cook vegan breakfast the night before for a quick, healthy meal ready when you wake up.
- Prep Time: 5 min
- Cook Time: 0 min
- Total Time: 5 min (plus chilling time)
- Yield: 1 serving
- Category: Breakfast
- Method: No Cook/Refrigeration
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1/2 cup rolled oats
- 1 tablespoon chia seeds
- 1 cup unsweetened almond milk (or other plant milk)
- 2 tablespoons peanut butter
- 1/2 medium ripe banana, mashed
- 1 teaspoon maple syrup (optional)
- 1/4 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a jar or container with a lid, combine the rolled oats, chia seeds, and salt.
- Add the almond milk, mashed banana, peanut butter, maple syrup (if using), and vanilla extract to the jar.
- Stir all ingredients together well until the peanut butter is mostly incorporated.
- Seal the container and place it in the refrigerator for at least 6 hours, or preferably overnight.
- In the morning, stir the oats again. If the mixture is too thick, add a splash more plant milk to reach your desired consistency.
- Serve cold with your favorite toppings.
Notes
- For a protein boost, mix in 1 scoop of vegan vanilla or unflavored protein powder before refrigerating. You may need to add a little extra liquid.
- Top with sliced banana, extra peanut butter drizzle, chopped peanuts, or berries before eating.
- This recipe keeps well in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 jar
- Calories: 420
- Sugar: 15
- Sodium: 150
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 10
- Protein: 16
- Cholesterol: 0