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Banana Cinnamon Overnight Oats

This dish consists of rolled oats and chia seeds soaked overnight in almond milk infused with bananas and cinnamon, resulting in a creamy, chilled breakfast with tender oats and fresh banana slices. The final appearance features a thick, pudding-like texture topped with fruity slices for added flavor and visual appeal.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2
Course: Main Course
Cuisine: Breakfast
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup rolled oats preferably old-fashioned
  • 2 tablespoons chia seeds helps thicken the oats overnight
  • 1.5 cups almond milk or any plant-based milk of choice
  • 2 ripe bananas mashed
  • 1 teaspoon ground cinnamon for warm flavor
  • 1 tablespoon honey or maple syrup optional for extra sweetness

Equipment

  • Mixing bowl
  • Spoon

Method
 

  1. In a mixing bowl, combine the rolled oats and chia seeds, stirring until evenly distributed.
  2. Add the almond milk to the dry mixture and whisk until the oats and chia are fully coated and begin to absorb the liquid, creating a slightly thickened mixture.
  3. Stir in the mashed bananas and sprinkle over the cinnamon, mixing well to incorporate the flavors and distribute the banana evenly throughout the mixture.
  4. If desired, add a drizzle of honey or maple syrup for extra sweetness, then give everything a gentle stir.
  5. Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours or overnight, allowing the oats to soften and the flavors to meld together.
  6. The next morning, give the oats a gentle stir and portion into serving bowls.
  7. Top the chilled oats with fresh banana slices for added texture and visual appeal.
  8. Sprinkle a little extra cinnamon or drizzle honey if desired, then enjoy immediately for a creamy, nourishing breakfast.

Notes

For added nutrition, try topping with nuts or fresh berries. Adjust sweetness to taste with honey or syrup. Can be prepared ahead and stored in the refrigerator for up to three days.