Equipment
Ingredients
Dry Base
- 100 g rolled oats
- 15 g chia seeds
- 1 g kosher salt
Wet Base & Flavorings
- 240 ml almond milk, unsweetened
- 32 g creamy peanut butter, stirred well
- 15 ml maple syrup
- 5 ml vanilla extract
Fresh Produce
- 1 banana, ripe
Nutrition (per serving)
Method
Peel the banana and cut it in half. Place one half into a mixing bowl and thoroughly mash it using a fork until mostly smooth. Reserve the other half for topping later.
Add the almond milk, creamy peanut butter, maple syrup, and vanilla extract to the mixing bowl with the mashed banana. Whisk vigorously until the peanut butter is mostly dissolved and the liquid is uniform.
Add the rolled oats, chia seeds, and kosher salt to the wet mixture. Stir well to ensure all dry ingredients are completely moistened and no dry pockets remain.
Divide the oat mixture evenly between two mason jars or sealable containers.
Seal the mason jars securely and place them in the refrigerator. Chill for at least 8 hours, or overnight, to allow the oats and chia seeds to fully hydrate and thicken.
When ready to eat, thinly slice the reserved banana half. Top the chilled oats with the fresh banana slices immediately before serving.
Chef's Notes
- Using a very ripe, heavily spotted banana will provide more natural sweetness, allowing you to reduce or completely omit the maple syrup.
- Stirring the oats halfway through the initial chilling process prevents the chia seeds from clumping at the bottom of the jar.
- For a deeper, toasted flavor profile, toast your dry rolled oats in a dry skillet over medium heat for 3 to 4 minutes before mixing them with the wet ingredients.
Storage
Refrigerator: 4 days — Keep in airtight containers. Add fresh banana slices only on the day of eating to prevent browning.
