It’s been hot here in Southern California considering it’s nearly the end of October. One of my favorite things to eat for breakfast on a hot California morning is a nice cool jar of overnight oats. I think we can all agree that peanut butter and banana are pretty amazing together. This is probably the best combination of flavors I’ve ever had in a jar of overnight oats.
Fair warning, however; this breakfast is high in calorie and high in fat. If you want something lower in calorie, I would suggest nixing the nuts and keeping the peanut butter portion down to two tablespoons. You can also use reduced fat peanut butter, which is what I used. It saves a tiny amount of calories and fat. I’m never one to buy reduced fat anything but some time ago I discovered reduced fat peanut butter by Skippy and fell in love. It’s less oily, which I like.
This recipe is quick to prepare the night before and the morning of. You can add the honey and peanut butter the night before to save some time if you’d like. I’ve tried throwing all the ingredients together the night before (and mixing) and I didn’t like it as much. Just a little tip from me to you!
- 1 small ripe banana
- ½ c. oats
- pinch of salt
- ½ c. almond milk
- ½ T. honey
- 2 to 3 T. peanut butter
- 2 T. chopped peanuts (I used roasted peanuts)
- The night before you’re going to eat your oats, place the oats and a pinch of salt in a mason jar. Cover and shake the jar to distribute the salt. Pour almond milk into the jar and cover tightly. Store in the refrigerator overnight.
- When you’re ready to eat breakfast, top the oats with peanut butter, honey and peanuts. Stir together.