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Photo:Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Christina Dailey
Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Christina Dailey
Active Time:10 minsTotal Time:8 hrs 10 minsServings:4Jump to Nutrition Facts
Active Time:10 minsTotal Time:8 hrs 10 minsServings:4
Active Time:10 mins
Active Time:
10 mins
Total Time:8 hrs 10 mins
Total Time:
8 hrs 10 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2mediumripe bananas, divided2cupsunsweetened almond milkorother nondairy milk1cupold-fashioned rolled oats (see Tip)½cupcreamy pecan butteroralmond butter, divided¼cupplain whole-milk strained yogurt, such as Greek-style2tablespoonschia seeds1tablespoonhoney¼teaspoonsaltFresh raspberries for garnish
Cook Mode(Keep screen awake)
Ingredients
2mediumripe bananas, divided
2cupsunsweetened almond milkorother nondairy milk
1cupold-fashioned rolled oats (see Tip)
½cupcreamy pecan butteroralmond butter, divided
¼cupplain whole-milk strained yogurt, such as Greek-style
2tablespoonschia seeds
1tablespoonhoney
¼teaspoonsalt
Fresh raspberries for garnish
DirectionsPlace 1 banana in a large bowl; mash with a fork until smooth. Add milk, oats, 1/4 cup pecan (or almond) butter, yogurt, chia seeds, honey and salt; stir to combine. Divide the mixture among 4 bowls or half-pint jars. Cover and refrigerate until the mixture is thickened and the oats are tender, at least 8 hours or up to 3 days.Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Christina DaileySlice the remaining banana. Top the oats evenly with the sliced banana and the remaining 1/4 cup pecan (or almond) butter. Garnish with raspberries, if desired.Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Christina DaileyTo make aheadPrepare oats (Step 1) and refrigerate for up to 3 days. Garnish just before serving.TipPeople with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.Originally appeared: EatingWell.com, July 2022
Directions
Place 1 banana in a large bowl; mash with a fork until smooth. Add milk, oats, 1/4 cup pecan (or almond) butter, yogurt, chia seeds, honey and salt; stir to combine. Divide the mixture among 4 bowls or half-pint jars. Cover and refrigerate until the mixture is thickened and the oats are tender, at least 8 hours or up to 3 days.Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Christina DaileySlice the remaining banana. Top the oats evenly with the sliced banana and the remaining 1/4 cup pecan (or almond) butter. Garnish with raspberries, if desired.Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Christina DaileyTo make aheadPrepare oats (Step 1) and refrigerate for up to 3 days. Garnish just before serving.TipPeople with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
Place 1 banana in a large bowl; mash with a fork until smooth. Add milk, oats, 1/4 cup pecan (or almond) butter, yogurt, chia seeds, honey and salt; stir to combine. Divide the mixture among 4 bowls or half-pint jars. Cover and refrigerate until the mixture is thickened and the oats are tender, at least 8 hours or up to 3 days.
Slice the remaining banana. Top the oats evenly with the sliced banana and the remaining 1/4 cup pecan (or almond) butter. Garnish with raspberries, if desired.
To make ahead
Prepare oats (Step 1) and refrigerate for up to 3 days. Garnish just before serving.
Tip
People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
Originally appeared: EatingWell.com, July 2022
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Nutrition Facts(per serving)417Calories26gFat42gCarbs10gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
