Everyday Favourites · Breakfast
Creamy, no-cook oats you mix in five minutes the night before. Vegan, filling and ready when you are.
Mornings are easier when breakfast is already made. Mix these before bed, and by the time the kettle boils they are thick, creamy and ready to eat from the jar.
Half the banana is mashed into the oats, so it sweetens them overnight and you need less syrup. The other half goes on top in the morning so it stays fresh.
The recipe
For the oats
For the oats
For the oats
For the oats
For the oats
For the oats
For the oats
To serve
To serve
Mash half the banana in a bowl. Whisk in the milk, peanut butter, maple syrup and salt until smooth.
Stir in the oats and chia seeds. Divide between 2 jars, cover and refrigerate overnight, or for at least 6 hours.
In the morning, stir and loosen with a splash of milk if needed. Top with the sliced banana, peanuts and cinnamon.
Where to trust your instinct
The liquid. Oats vary, so if yours are stiff in the morning, stir in 2 to 3 tbsp of milk. Some people like it spoonable, some like it loose.
For gluten-free, use oats that are certified gluten-free. Honey works instead of maple syrup if you are not keeping it vegan.
Make up to 3 days ahead and add the sliced banana just before eating.
Keeps for 3 days in the fridge, covered.
Approximate values, calculated per serving. Fibre 9 g · Sodium 150 mg.
