This make-ahead breakfast combines bananas, oats, walnuts, cinnamon and vanilla to create a tasty and satisfying way to start the day.
This Heart-Check Certified recipe is brought to you by California Walnuts.
Nutrition Facts
Nutrition Facts
Calories | 458 | |
---|---|---|
Total Fat | 15.0 g | |
Saturated Fat | 2.0 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 10.0 g | |
Monounsaturated Fat | 2.0 g | |
Cholesterol | 3 mg | |
Sodium | 370 mg | |
Total Carbohydrate | 63 g | |
Dietary Fiber | 8 g | |
Sugars | 23 g | |
Protein | 15 g |
Dietary Exchanges
1 1/2 fruit, 1 1/2 starch, 1 low-fat milk, 1 lean meat, 2 fat
Ingredients
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3 ripe bananas (sliced) -
2 cups old-fashioned oats -
1 tablespoon ground cinnamon -
1/2 teaspoon salt -
1 teaspoon vanilla extract -
3/4 cup chopped walnuts (divided) -
1 tablespoon maple syrup -
3 cups skim milk
Directions
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In a large container with a lid, add sliced bananas. Use a potato masher or a fork to mash the bananas until smooth. -
Add oats, cinnamon, salt, vanilla, half of the chopped walnuts, maple syrup and milk to the bananas. Combine thoroughly and refrigerate overnight. -
To serve, divide the oats into four serving dishes, such as mason jars or glass containers with lids. Top each serving with remaining chopped walnuts before serving. The overnight oats will last up to 5 days in the fridge, though the oats will soften more the longer they sit.