Overnight Oats
Quick · 5 min · Serves 1 · American
Dietary: vegetarian, pescatarian, gluten-free, nut-free
Make-ahead oats soaked overnight in milk and Greek yogurt with chia until thick and creamy, topped with banana and honey.
Ingredients
For 1 serving
- 50 g rolled oat, old-fashioned, not quick or steel-cut
- 120 ml milk, any kind
- 60 g greek yogurt
- 1 tbsp chia seed
- 1 tbsp honey, or maple syrup
- 1 banana
- 0.25 tsp vanilla extract (optional)
Steps
- In a jar or container that holds about 500 ml (2 cups), stir the oats, milk, yogurt and chia seeds until no dry oats or lumps of yogurt remain.
- Stir in most of the honey, keeping a little back for the top, and the vanilla, if using. Scrape the bottom as you stir, so the chia doesn't settle into a clump.
- Cover with a lid or plastic wrap and refrigerate for at least 2 hours, or overnight, until the oats have softened and the chia has swollen into a thick, spoonable mix.
- In the morning, stir well. If it's thicker than you like, loosen it with a splash of milk or water.
- Slice the banana over the top just before eating, so it doesn't brown, and drizzle with the rest of the honey. Eat cold from the jar, or warm it in a microwave-safe jar for about 1 minute.
- The oats keep, covered, in the fridge for up to 5 days, so you can make several jars at once. Add the banana only on the day you eat it.