I took the essence of the classic homemade treat and turned it into this delicious low-acid recipe for banana bread overnight oats.
During my journey to eradicate the symptoms of acid reflux, I developed a killer overnight oats recipe. But it took me a while to get on the overnight oats bandwagon—I don’t like a lot of fuss in the morning.
However, I came to realize these oats were the perfect breakfast for me because I can prepare it the night before while I also make mine and the husb’s evening salad.
Then, the next morning, after completing my 15-minute morning yoga/core/spinal stretch routine, I can pop the oats in the microwave and enjoy a delicious hot breakfast.
If you like your oats a little on the sweet side, mash up all the banana chunks and try a riper banana too—ripe bananas are the secret weapon of traditional banana bread anyway, so it makes sense!
Enjoy these low-acid banana bread overnight oats and be sure to rate and review in the comments!
Banana Bread Overnight Oats
- cereal bowl with cover
- 1/2 banana, well ripened for sweeter oats
- 1 tbsp pecans, chopped
- 1 tbsp raw pumpkin seeds
- 1 tbsp unsweetened coconut flakes
- 1/8 tsp nutmeg
- 1 tsp cinnamon
- 1/4 tsp vanilla extract
- 5 tbsp rolled oats
- 2/3 cup almond milk
- The evening before, cut the banana into small chunks and transfer to a cereal bowl. With a fork, mash half the banana chunks (or all for a sweeter breakfast).
- Using the fork, mix in the remaining ingredients until well combined. Cover the bowl and keep in the fridge overnight.
- Remove the bowl from the fridge, uncover, and microwave on high for one and a half minutes or heated as desired. Serve as is or top with kefir, yogurt, or almond butter.