This make-ahead breakfast combines bananas, oats, walnuts, cinnamon and vanilla to create a tasty and satisfying way to start the day.
3 ripe bananas, sliced
2 cups old-fashioned oats
1 tbsp ground cinnamon
1/2 tsp salt
1 tsp vanilla
3/4 cup chopped California walnuts, divided
1 tbsp maple syrup
3 cups skim milk
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.
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