Recipes
Breakfast

Peanut butter and banana overnight oats

Oats soaked overnight in milk and Greek yogurt with peanut butter and banana, ready to grab from the fridge.

Peanut butter and banana overnight oats

Vegetarian Budget High protein

Prep
5 min

Per serving

508 kcal

Protein
26 g
Carbs
63 g
Fat
19 g
Fibre
10 g

In these plans

Ingredients

3 servings

Check every ingredient for allergies and intolerances, and read product labels. Health and safety

  • Rolled oats, rolled oats 140 g ≈ 1 ¾ cups
  • Chia seeds 2 tbsp 25 g
  • Ground cinnamon, a pinch ½ tsp
  • Milk (2%) 440 ml
  • Plain Greek yogurt (2%) 300 g ≈ 1 ¼ cups
  • Natural peanut butter 3 tbsp 50 g
  • Banana, half, sliced 1.5 medium 180 g

Steps

  1. In a jar or container, stir together the oats, chia seeds and cinnamon.
  2. Add the milk and Greek yogurt and stir until no dry oats remain.
  3. Swirl in the peanut butter.
  4. Cover and refrigerate for at least 6 hours or overnight.
  5. Top with the sliced banana just before eating.

Tip: Keeps 3 days in the fridge; add the banana on the day you eat it so it doesn't turn brown.

No pork or alcohol. Choose halal meat if you eat halal. Nutrition is worked out from USDA FoodData Central values and is an estimate.

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