Maple Banana Overnight Oats {Vegan and GF}
An easy healthy breakfast packed full of Vietnams, fibre and flavour! Put it together in minutes leave it in the fridge overnight and reap the rewards in the morning. Bursting with banana and maple flavour.
Ingredients
- 1 large ripe banana
- 1/2 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
Instructions
- 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.
Notes
This recipe does take longer than 8 minutes in the fact that you need to leave the oats to soak and chill for at least 6 hours. But that is inactive time!