I have a love affair with overnight oats now; however, the first time I tried them I gagged and swore them off for good. That is until I discovered I didn’t care for the soaked chia texture present in so many of the overnight oat recipes, it was NOT the actual oats that I found offensive-just the cha, cha, cha chia. I researched a bunch of recipes and discovered that not all oats are created equal and that I could have oats sans chia without any fretting. From then on, I’ve had auto ship attached to my Amazon.com order for Bob’s Red Mill Oats every 30 days (I prefer the extra thick kind) and a full stomach well past the noon hour if I eat them for breakfast. And really, isn’t that every working girl’s dream? To NOT be STARVING at lunchtime? I think so. There is nothing worse than ravenous pre-noon snacking, binge drinking coffee to fill up your belling and/or a casual noon time stuffing that will put a pooch in your pencil skirt and a frown on your face for the rest of the day. Enough about my body image issues…you are here for the food.
- 4 dates, pitted and sliced
- 1/3 C whole oats
- 2/3 C nondairy milk, I prefer almond milk (unsweetened)
- 1 tsp maple syrup
- 1 heaping T of PB2
- 1/8 tsp cinnamon
- 1 banana, sliced just before you drop it into the oats the next day
The night before, add all ingredients but banana into a jar and place in fridge overnight. Next day, drop in sliced banana, stir and enjoy.