BANANA ALMOND OVERNIGHT PROTEIN OATS
/I love overnight oats and this recipe has been a huge hit with all of my taste testers. It’s creamy and satisfying with a naturally sweet nutty banana flavour. Plus it’s packed with fibre, healthy fats, and plant-based protein, too!
Ingredients for one serving:
1/3 cup gluten-free old-fashioned rolled oats
1 Tbsp unsweetened powdered almond butter
1 Tbsp Nuzest Clean Lean Smooth Vanilla protein powder
1 Tbsp chia seeds and/or shelled hemp seeds
1 tsp Plant Burst or Organika maca powder (optional)
1 cup dairy-free milk (I used 3/4 cup almond milk & 1/4 cup canned organic full-fat coconut milk)
1/2 ripe banana, mashed
1/4 tsp pure almond extract, adjusted to taste
Lakanto sugar-free monk fruit sweetener, or sweetener of choice, adjusted to taste (optional)
optional toppings: brûléed banana, berries, coconut chips, granola, bee pollen, chopped almonds and/or nut butter, or toppings as desired
Note: For a veggie-loaded porridge, try adding 1/4 cup frozen cauliflower rice (pictured below)! When I do this, I usually reduce the milk just a touch, to just over 3/4 cup.
Directions:
Put all of the ingredients except toppings in a bowl or single-serving mason jar and stir well to combine. Sweeten to taste.
Cover and refrigerate overnight, or for a minimum of 6 hours.
Banana Almond Overnight Protein Oats can be stored in an airtight container in the fridge for 4 to 5 days. Before serving, stir and add additional almond milk as needed for desired consistency. Enjoy warm or cold with your choice of toppings.
Below I topped my oats with brûléed banana (sliced banana sprinkled with coconut sugar and broiled for a couple minutes), Healthy Crunch “Monkey Business” coconut chips, granola, bee pollen, chopped raw almonds, and almond butter that I melted with a touch of coconut oil.