If you need a quick and easy breakfast for you and your family that can be made in advance and served up in a matter of minutes or even taken on the go. Then these Maple Banana Overnight Oats are just the trick for you!
My ship has docked back in my home port and I have been commuting to my ship every morning and trust me when I tell you at 5.45am the last thing on my mind is food. But come 7.30am I am famished and have missed breakfast onboard. Not that I would want all that fried food they serve 🙁
So I dive into my bag and pull out my tub of breakfast on the go! Packed full of sweet banana (my favourite) and sweetened with a dash of real maple syrup…… heaven all brought together with a touch of vanilla and cinnamon. Seriously is there any better flavour combo?
Overnight oats are nothing new, I remember making a Jamie Oliver recipe about 12 years ago which was pretty much the same theory. I remember it having a lot of yogurt in it and dried apricots! I haven’t used yogurt in this recipe as there is enough liquid ingredients already without adding more.
First off there is the banana and then the milk. I found this was plenty to give me the right consistency I was after. Not to thick and not too runny!
Vegan and GF
I made mine both vegan and gluten free, if you have no need to follow these diets then by all means use regular oats and cows milk. I am fortunate enough that I don’t have to follow either diet, but recently I have really gotten into almond milk. It has a natural sweetness to it and I just love its mild nutty flavour. If you have a nut allergy then use a milk that is safe for you.
As for the gluten free oats, I just like to use them when I can so those with a gluten intolerance can also enjoy some of the recipes on my site. But regular oats will work great if you are not a sufferer.
The banana slices and maple syrup on top are optional and not necessary to enjoy this dish but I couldn’t resist adding extra! Have I mentioned my banana obsession before?………. I’ll shut up now.
Seriously though if you are busy in the mornings this is a great life saver as the fridge does all the hard work for you overnight, while you sleep. As I have mentioned I have lived off these for the last few days (So expect a few more recipes coming your way!!!) and they are really filling and hold you over till lunch.
These oats are packed full of magnesium and contain beta-glucans basically a soluble finer which is slow to digest and helps prevent spikes in sugar and insulin levels. Healthy and filling, bonus and the banana is also a good source of fibre and the maple syrup is a natural sugar so is a lot better for you than a refined sugar. So whats not to love?
So before you head to bed tonight grab your bowl, chuck everything in and leave the fridge to its magic and enjoy a breakfast with no effort.
- 1 large ripe banana
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 30 mililiters pure maple syrup (2 tablespoons)
- 240 millilitres almond milk (cows, soya, coconut) (1 cup)
- 100 grams gluten free rolled oats (1 cup)
- In a medium sized bowl mash your banana up until it is really smooth.
- Add in the ground cinnamon and the vanilla extract and give it a little stir.
- Pour in the maple syrup, almond milk and the oats and stir until everything is well combined and all the oats have been covered in liquid.
- Cover with clingfilm (plastic wrap or tin foil) and place in the fridge for at least 6 hours.
- After that time or in the morning, take out your bowl give everything a quick stir and serve with a few slices of fresh banana and an small drop of maple syrup (optional)
- Keep any left overs in the fridge and best eaten within 2 days.