Pecan Banana Bread Overnight Oats Recipe
Photo: Emily Kate Roemer
Serves 2
Ingredients1 cup old-fashioned rolled oats
1 1/2 cups milk
2 very ripe bananas, mashed
1/4 cup plain Greek yogurt
2 Tbsp. unsweetened coconut flakes, toasted
2 Tbsp. honey
1 Tbsp. chia seeds
2 tsp. vanilla extract
1/4 tsp. flaked sea salt
Banana slices, roasted pecans, fig halves, honey and pomegranate seeds, for serving
Directions
Active time: 15 minutes
Total time: 6 hours 15 minutes
In a medium bowl, stir together the oats; milk; bananas; Greek yogurt; unsweetened coconut flakes; honey; chia seeds; vanilla extract and sea salt until well combined. Divide mixture between 2 bowls or glass jars. Cover and refrigerate at least 6 hours or overnight. Stir, heat up if desired, and top with banana slices, roasted pecans and fig halves. Drizzle with honey and sprinkle with pomegranate seeds.
Ingredients
Directions
Active time: 15 minutes
Total time: 6 hours 15 minutes
In a medium bowl, stir together the oats; milk; bananas; Greek yogurt; unsweetened coconut flakes; honey; chia seeds; vanilla extract and sea salt until well combined. Divide mixture between 2 bowls or glass jars. Cover and refrigerate at least 6 hours or overnight. Stir, heat up if desired, and top with banana slices, roasted pecans and fig halves. Drizzle with honey and sprinkle with pomegranate seeds.
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