Banana Cream Pie Inspired Overnight Oats
Start your day with a breakfast that feels like a treat—these layered overnight oats offer a delightful blend of banana, cinnamon and a touch of vanilla to elevate the taste. Right before enjoying, a finishing touch of crumbled graham crackers adds a pie-like charm to this easy breakfast. For the best results, use ripe bananas—their skin should be brown in spots and they should feel a little soft when you squeeze them.
Ingredients
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2 medium ripe bananas, divided
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2 cups old-fashioned rolled oats
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1 3/4 cups whole milk
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3/4 cup banana-and-cream strained (Greek-style) yogurt or whole vanilla strained yogurt, divided
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2 1/2 teaspoons vanilla extract
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1 tablespoon chia seeds
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1/4 teaspoon ground cinnamon
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1/4 teaspoon salt
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2 graham cracker sheets, crushed (about 1/3 cup)
Description
- Mash 1 banana in a medium bowl with a fork until no large lumps remain. Add oats, milk, ¼ cup yogurt, vanilla, chia seeds, cinnamon and salt; whisk until thoroughly combined, about 30 seconds.
- Cover and refrigerate until the oats have absorbed the liquid and the mixture is thickened, at least 8 hours. Spoon about 1/3 cup of the oat mixture into each of 4 (8-ounce) jars; top each with 2 tablespoons of the remaining yogurt. Cut the remaining banana into ½-inch-thick slices; divide among the jars, arranging in an even layer over the yogurt. Top with the remaining oat mixture. Top with crushed graham crackers before serving.
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