Banana bread flavors come together for a nutritious, easy breakfast that’s perfect for busy mornings.
The struggle is real, my friends. Excel in school. Produce at the office. Care for the family. Show up for a cause. For better or worse, America is a performance society, and it can be tiring. Which is why self-care practices are vital.
This month, I’d like to suggest one simple self-care step is making sure we have breakfast. Now, there are different voices about this but I’m going with science (not current trends) and what Mom taught me. Start the day with breakfast. And for busy people, overnight oats just make sense. Easy to assemble and no cooking required, overnight oats wait for you in the refrigerator until you’re ready to enjoy them. And these Banana Overnight Oats give a banana bread vibe while giving you a shot of morning calcium, fruit, and whole grains.
To make Banana Overnight Oats, which yields 3 servings, you’ll need these ingredients:
2 ripe bananas
1 cup old-fashioned rolled oats
1 cup milk
½ cup vanilla Greek yogurt
1 teaspoon maple syrup
½ teaspoon pumpkin pie spice
Pinch of kosher salt
2 Tablespoons pecans
It’s a fact in my home that there will be one or two uneaten bananas left to go bad in the fruit bowl. Rather than make banana bread, I’m going to make these overnight oats because I always have oats in my pantry.
If you prefer almond milk use that in this recipe. You also can swap walnuts for pecans. Chopped peanuts also would be good.
Directions for Banana Overnight Oats
In a small mixing bowl, mash peeled bananas with a fork. Add remaining ingredients—except for the nuts—and stir until well combined.
Transfer oat mixture to three containers with lids and place in the refrigerator for 8 hours. I like the convenience of individual servings, but if your mixing bowl has an air-tight lid, it’s fine to use that and serve portions in the morning.
After 8 hours, remove oats from the morning and stir. Add milk if the oats are too thick. Top with pecans. Additional topping ideas could include sliced bananas, your favorite nut butter or a small sprinkle of chocolate chips.
Tips from the kitchen
I think most nuts taste better when lightly toasted, so while your morning coffee is brewing, put the pecans in a small skillet over medium heat and heat up until you just start to smell them. Stir occasionally; they can burn quickly. Sprinkle with a pinch of salt. I wouldn’t oppose a drizzle of honey here, either.
And overnight oats will keep for 5 days in sealed containers inside your refrigerator.
About the blog
Three Women in the Kitchen is an award-winning food blog offering today’s home cooks comforting, hearty recipes with a personal touch. The website also pays tribute to Deborah’s mother, Katie Reinhardt, and paternal grandmother, Dorothy Reinhardt (the “three women” in the kitchen). Whether you’re an experienced or a novice cook, you’ll find inspiration here to feed your families and warm your heart. Subscribe today so you won’t miss a single delicious detail.
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