[cooked-sharing]
½ cup sprouted rolled oats (we used One Degree Organics)
½ cup milk of choice (we used unsweetened oat milk when making it dairy-free)
½ cup yogurt of choice (we used coconut milk yogurt when making it dairy-free)
1 banana, chopped
3 tbsp unsweetened organic peanut butter
Pinch of salt
½ tbsp cinnamon
1 tbsp chia seeds
1/2 tbsp flaxseed
1/2 tbsp hemp hearts
1 tsp vanilla extract
Pumpkin seeds, for garnish
1Pour oats into a mason jar and cover with milk. Add in the rest of the ingredients (except for the pumpkin seeds which will be added the next day).
2Stir to combine all ingredients so they're evenly dispersed and seal the jar with a lid. Store in the refrigerator overnight.
3When ready to eat, sprinkle the top of the oat mixture with pumpkin seeds and extra bananas if desired. Enjoy!
Ingredients
½ cup sprouted rolled oats (we used One Degree Organics)
½ cup milk of choice (we used unsweetened oat milk when making it dairy-free)
½ cup yogurt of choice (we used coconut milk yogurt when making it dairy-free)
1 banana, chopped
3 tbsp unsweetened organic peanut butter
Pinch of salt
½ tbsp cinnamon
1 tbsp chia seeds
1/2 tbsp flaxseed
1/2 tbsp hemp hearts
1 tsp vanilla extract
Pumpkin seeds, for garnish
Directions
1Pour oats into a mason jar and cover with milk. Add in the rest of the ingredients (except for the pumpkin seeds which will be added the next day).
2Stir to combine all ingredients so they're evenly dispersed and seal the jar with a lid. Store in the refrigerator overnight.
3When ready to eat, sprinkle the top of the oat mixture with pumpkin seeds and extra bananas if desired. Enjoy!
Banana Peanut Butter Overnight Oats
