Almond Butter and Banana Overnight Oats
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~$2.10 CAD per serving (estimate)
Ingredients
- 160 grolled oats (old-fashioned, not instant)
- 2 tbspalmond butter (smooth, unsalted)
- 1 tbspmaple syrup
- 1/4 tspground cinnamon
- 1/4 tspfine sea salt
- 360 mloat milk (unsweetened)
- 1 mediumripe banana (sliced just before serving)
- 2 tbspwalnuts (roughly chopped, optional topping)
Nutrition / serving
- Calories430 kcal
- Protein13 g
- Carbs58 g
- Fat16 g
- Fiber7 g
Cost Estimate
~$2.10 CAD per serving (estimate)
These oats do their work while you sleep. Two minutes of stirring the night before, two minutes of slicing a banana in the morning — that's the full ask. The almond butter dissolves into the oat milk as it soaks, giving each jar a creamy, slightly nutty base that holds up to whatever the morning throws at you. Kid-approved without any negotiation required.
Instructions
Mix the base
Divide the rolled oats evenly between two 500 ml jars or lidded containers. Add 1 tbsp almond butter, 1/2 tbsp maple syrup, a pinch of cinnamon, and a pinch of salt to each jar.
Add the oat milk
Pour 180 ml of oat milk into each jar. Stir firmly until the almond butter is mostly incorporated — a few streaks are fine, they'll blend overnight.
Refrigerate overnight
Seal the jars and refrigerate for at least 8 hours. The oats will absorb the liquid and thicken to a creamy, pudding-like consistency.
Top and serve
In the morning, give each jar a stir. Slice the banana and lay it over the top, then scatter the chopped walnuts if using. Eat straight from the jar, cold.
Chef's Cool Facts
Why oats get creamy without heat
Rolled oats contain starch granules that absorb liquid and swell even at cold temperatures — a process called cold gelatinization. It's slower than cooking, which is why 8 hours in the fridge achieves what 5 minutes on the stove does with heat.
Almond butter's fat does the thickening
The monounsaturated fats in almond butter emulsify into the oat milk as the mixture sits, coating the oat granules and giving the finished jar a richer, smoother texture than plain oat milk alone would produce.
Banana ripeness is the real sweetener
A ripe banana — one with a few brown spots — has converted more of its starches into simple sugars, so it tastes noticeably sweeter than a yellow one. Choosing the right banana can mean you need less maple syrup in the jar.