Peanut butter banana overnight oats

• 240 g old-fashioned rolled oats
• 120 g creamy peanut butter
• 720 ml oat milk
• 4 medium bananas
• 3 tbs maple syrup
• 2 tbs chia seeds
• 1 tsp vanilla extract
• ¼ tsp kosher salt

1. 1

   In a large mixing bowl, combine the rolled oats, chia seeds, salt, and vanilla extract. Pour in the oat milk and stir until everything is evenly distributed — no dry pockets of oats hiding at the bottom.

2. 2

   Add the peanut butter in spoonfuls and stir vigorously until it dissolves into the oat mixture — it'll go from streaky to a uniform, creamy tan color, about 1-2 minutes of stirring. Drizzle in 2 tablespoons of the maple syrup and stir to combine.

3. 3

   Slice 2 of the bananas into thin rounds. Fold them gently into the oat mixture — they'll break down overnight and sweeten the oats naturally, creating a soft, pudding-like texture.

4. 4

   Divide the mixture evenly among 4 jars or airtight containers. Press down lightly with the back of a spoon so the oats are submerged in liquid. Seal and refrigerate for at least 6 hours or overnight. The oats will absorb the liquid and become thick and creamy — they should look set and pudding-like when ready.

5. 5

   When ready to eat, give each jar a good stir. Slice the remaining 2 bananas and arrange on top. Drizzle each portion with the remaining maple syrup (about ¾ teaspoon each). The oats should be thick but spoonable — if they're too stiff, stir in a splash of oat milk to loosen.

   Tip: Keeps in the fridge for up to 3 days (add the fresh banana topping just before eating so it doesn't brown). The oats thicken further each day, so stir in a little extra oat milk when serving leftovers.

• mixing bowl (large)
• measuring cups
• mason jars or airtight containers (4 x 500ml (16 oz))

Per serving

Nutritional values are estimates only.