Peanut Butter Banana Overnight Oats

16 oz Almond Breeze Almond Milk, Unsweetened Vanilla
or any other type of milk that you prefer (this is also tasty when you use chocolate milk in place of the unsweetened almond milk)

2 tsp Chia Seed (Nutiva)

2 tbsp Maple Grove Farms 100% Pure Maple Syrup (honey or agave syrup can be used if you prefer)

2 tbsp All Natural Raw Almond Butter (MaraNatha)
**NOTE - or any other nut butter that you like
If you prefer you could use some PB2 or other powdered peanut butter to reduce the total fat in this recipe

2 cup Quaker Oats Old-Fashioned Rolled Oats

2 medium (7" to 7-7/8" long) Banana, fresh

I have also made this using chocolate almond milk for a twist or when I have a craving some chocolate



A friend found this recipe on line and emailed me the recipe and a picture of it, but I am not sure where they found it.

In a large bowl combine milk, chia seeds, maple syrup, 2 tablespoons peanut butter. Stir in oats. Cover and refrigerate (or transfer to individual bowls/glasses/jars). Refrigerate overnight, until the oats are tender and the mixture is creamy.

For serving: Swirl in a little extra peanut butter (optional and not included in the nutritional information), then top the oats with sliced bananas and enjoy!

*** NOTE: I personally omit the maple syrup, mash the bananas and then combine them with the milk, chia seeds and 2 tablespoons peanut butter. Stir in the oats. Transfer to individual bowls, cover and refrigerate overnight, until the oats are tender and the mixture is creamy. I then have breakfast for a few days ready to go. I find that the bananas sweeten this up enough and there is no need for the maple syrup or any other type of sweetener. But that is just my preference.

Serving Size: 4 servings