Overnight Banana Nut Chia Seed Oats
Ingredients
- 2 1/2 cups water
- 1 banana (divided)
- 2 teaspoons vanilla
- 1/4 cup pecans
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons date syrup or agave or maple syrup
- 1/4 cup chia seeds
- 1/4 cup hemp seeds
- 2/3 cup gluten-free rolled oats
Toppings
- granola
- pecans
- banana
Preparation
Add water, half of the banana, vanilla, pecans, salt, sweetener, cinnamon, and nutmeg to a blender and purée until smooth and milky.
Add equal amounts of chia seeds, hemp seeds, and oats to two mason jars. Divide the milk equally into both jars. Stir to combine. Chop the remaining banana and add to the jars. Season to taste. Let sit in the fridge for at least an hour, preferably overnight.
Serve hot or cold with desired toppings.
Tips
The homemade banana pecan milk takes only 30 seconds to make and is worth it for the flavor.
Store in the fridge for up to a week for easy breakfasts and practice self-control not to drink the milk straight from the blender.
