Today, I am sharing another overnight oat recipe. I actually wasn't originally going to share it, but I posted a photo of it on Facebook and Instagram and was requested to post the recipe. Besides this delicious recipe, I am also sharing some of my favorite foods of the Mediterranean trip we went on. We were actually on a cruise ship, so we ate a lot of typical cruise food. But, we made sure that every time we were at a port, we ate the local cuisine. The photos below show a delicious lobster pasta, black risotto (Montenegro is famous for it!), cod burgers, numerous outdoor produce markets, homemade fettuccine, traditional spanakopita (which cost us only €1), and a traditional Greek salad (which a huge chunk of feta!). Because we ate so much, we forced ourselves to go to the onboard gym most mornings to burn some extra calories.
Now back to the recipe. Here is my new Banana Pecan Overnight Oat recipe. I had it for breakfast this morning and it was perfectly creamy and delicious. I made this recipe times 5 and filled up 5 mason jars for Monday-Friday.
- 1/2 ripe banana, mashed
- 1/3 cup rolled oats
- 1/2 cup almond milk (or whatever milk you choose)
- 1 Tbsp. chopped pecans
- 1/2 Tbsp. maple syrup
- 1 tsp. chia seeds
- 1/2 tsp. cinnamon
- 1/2 tsp. vanilla
- 1/2 tsp. almond extract
- Place all ingredients in a mason jar and refrigerate overnight.
- Eat it cold straight out of the mason jar the next morning, or zap it in the microwave for 45 seconds to warm it up.