Overnight oats (or muesli) has been my go-to breakfast ever since I started working in an office. Let me explain: I used to work in a restaurant where my “early” shifts would start at 10:30 – therefore I had plenty of time to cook oatmeal in the morning and nibble on it slowly while watching cartoons before jumping in the shower. After years in the restaurant business, I started an office job. Oh boy, that was a rude awakening. Work started at 0800, and in another province. Not only was I starting earlier but I also had to go through rush hour. Removing the morning cartoons was out of the question so I found another way to tweak my routine. The overnight oats!
This recipe is great because I can make it while preparing the next day’s lunch. You can even meal prep and make jars for a few days while you’re at it. That easy! I’ve tried a few good combos over the years (my husband and I even wanted to open an oatmeal house at one point!) – but my favorite one remains the classic PBB. It’s the Elvis in me I guess. If you wanna go full out King Mode, you should try crumbling bacon and pouring (more) maple syrup on top of it all.
Peanut Butter + Banana Overnight Oats
- 1/3C plain yogurt of choice (greek, balkan, dairy-free, etc.)
- 1/3C milk
- 1/3C oats
- 1TBSP chia + flax seeds
- 1TBSP peanut butter
- 1TBSP maple syrup
- 1 banana, sliced
- 1 pinch of cinnamon
- In a jar, combine all the ingredients and mix well;
- Refrigirate overnight;
- Open the jar and gobble it down.