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

1,015 kcal

Protein
53 g
Carbs
125 g
Fat
37 g
Fibre
20 g

Amounts are scaled to your plan (×2).

In these plans

Ingredients

1 serving

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

  • Rolled oats, rolled oats 90 g ≈ 1 cup
  • Chia seeds 1 ½ tbsp 15 g
  • Ground cinnamon, a pinch ½ tsp
  • Milk (2%) 290 ml
  • Plain Greek yogurt (2%) 200 g ≈ 1 cup
  • Natural peanut butter 2 tbsp 30 g
  • Banana, half, sliced 1 medium 120 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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