MAKES: 9
INGREDIENTS
- 1 ripe banana
- ½ cup almond milk, or any other preferred milk
- ¼ cup nonfat or low-fat plain Greek yogurt*
- ½ teaspoon vanilla extract
- ½ cup old-fashioned rolled oats
- 1 tablespoon chia seeds or ground flaxseeds, also called flax-meal
- ¼ teaspoon ground cinnamon
- A pinch of salt
- 1 to 2 teaspoons maple syrup or honey, optional
- 1 to 2 tablespoons toasted chopped pecans, optional
INSTRUCTIONS
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In a small mixing bowl, mash the banana with the milk, yogurt and vanilla extract until well-blended. Mix in the oats, chia seeds (or ground flaxseed), cinnamon, salt, and the maple syrup, if you’re adding. Stir until everything is mixed together.
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Transfer to a small mason jar or pretty container with a lid, cover and stash in the fridge for at least 3 hours to overnight. Right before eating, add toasted pecans, if using, and dig in!
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Will last in the fridge for up to 2 days.
NOTES
*You can swap in part-skim ricotta cheese or whipped cottage cheese
• Nutrition provided using almond milk. Add 50 calories per tablespoon of pecans, if you decide to add.
• This recipe is ready after four hours in the fridge—you don’t actually have to let it sit “overnight.” The longer you let it sit, the thicker it gets because of the chia seeds. If you make it on a Monday night, it’s best eaten by end of day Tuesday, though it will last through Wednesday. I wouldn’t recommend letting it sit more than two days. Make sure it’s covered tightly in the fridge.