Oatmeal has long been a favourite ingredient of ours. Its so versatile, healthy (significant source of dietary fibre and helps regulate insulin levels) and easy to find in grocery stores or health stores! Oatmeal can and has been used (by us) in desserts and snacks (Flourless Chewy Oatmeal Raisin Cookies, Peanut Butter Banana Oatmeal Muffins), and most obviously in breakfast recipes (Chocolate Banana Oatmeal). Well, here’s another way to use oatmeal that’s quick, easy and most importantly, healthy and delicious – Overnight Oatmeal.
Overnight Oatmeal has been gaining popularity lately, among food bloggers and celebrities alike (read Lauran Conrad’s post about overnight oatmeal!) for its minimal prep work and high nutritional value (the recipe below has 259 calories, 5g fat, 55g carbs, 8g fiber, 15g protein). With all the hype that has surrounded this new and ingenius way to use oats, we had to try it for ourselves!
Peanut Butter Overnight Oatmeal
Adapted from The Yummy Life
1/4 cup uncooked old fashioned rolled oats
1/3 cup skim milk
1/4 cup low-fat Greek yogurt
1-1/2 teaspoons dried chia seeds
1 tablespoon peanut butter
1 teaspoon honey, optional (or substitute any preferred sweetener eg. brown sugar, maple syrup)
1/2 diced ripe banana (or the whole banana, if you prefer)
In a airtight container, add oats, milk, yogurt, chia seeds, peanut butter and honey.
Cover the container and shake until well combined.
Remove lid, add bananas and stir until mixed throughout.
Return cover to container and refrigerate overnight or up to 2 days.
Optional: Top with fresh fruits or granola. Eat chilled.