Food Factor: Banana Pudding Overnight Oats
By Ms. Natasha Haynes, MSU Extension Service
Do you need a grab-and-go breakfast but want to skip the fast food? Overnight oats are a great option.
These Banana Pudding Overnight Oats are stress-free and packed with protein for a hunger-free morning.
Banana Pudding Overnight Oats
- 2 ripe bananas, divided
- 1 cup old-fashioned oats
- 1 cup nonfat plain yogurt
- 3/4 cup skim milk
- 1 tablespoon chia seeds (optional)
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract (optional)
- 1 graham cracker, crumbled
- 4 (8-ounce) glass jars with lids
In a medium bowl, mash 1 banana with a fork.
Stir in oats, yogurt, milk, chia seeds*, cinnamon, and vanilla extract*. Divide evenly between the four glass jars. Place the lids on the jars and refrigerate for 8 hours, or overnight.
Before serving, slice the remaining banana. Top oats with sliced banana and crumbled graham cracker.
Personalize this recipe by using your favorite milk and/or yogurt!
Letting the oats sit overnight makes them soft, just as if they have been cooked.
Thanks to University of Georgia Extension for this recipe!
Chia seeds are a great source of fiber, protein, antioxidants, and omega-3 fatty acids. Find out more from Qula Madkin, Extension instructor and registered dietitian, about chia seeds and other seeds that can provide important nutrients that we need every day in our All About Seeds blog post.
Don’t like oats? These nutrient-dense Cook’s Choice Muffins are another option for breakfast on the go.
Omega-3 fatty acids are one of the five power foods to include in your diet for brain health. Find out more from Qula in our blog post about How to Slow Brain Aging.
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