Banana Nut Spiced Overnight Oats
Enjoy the comforting essence of baked banana bread in a wholesome, chilled breakfast. This make-ahead recipe blends fiber-rich oats and heart-healthy pecans into a rich, pudding-like treat ready to grab and go. Inspired by DASH principles, this version focuses on natural sweetness and bold spices without added sodium.
Servings 3
Calories 445kcal
Ingredients
Pantry
- 1 ½ cups old-fashioned rolled oats
- ½ cup roughly chopped raw pecans
- 3 tbsp chia seeds
- 1 tsp pumpkin pie spice ensure no added sugar or salt in the blend
Produce & Liquids
- 1 ½ large very ripe bananas divided
- 1 ⅔ cups approx. 395 ml unsweetened almond milk
- 2 tbsp date paste
- 1 tbsp vanilla bean paste
Instructions
- Awaken the Nuts: Place the chopped pecans in a small, dry skillet over medium heat. Toast for 3-5 minutes, tossing frequently, until they become fragrant and lightly browned. Remove from heat immediately and set aside to cool.
- Combine the Dry Staples: In a medium mixing bowl, add the rolled oats, chia seeds, and pumpkin pie spice. Stir with a fork to distribute everything evenly.
- Create the Flavor Base: In a separate, smaller bowl, peel and mash one full banana until it forms a smooth pulp. Add the date paste and vanilla bean paste, whisking vigorously until the mixture is uniform and creamy.
- Hydrate the Base: Pour the unsweetened almond milk into the banana mixture. Whisk thoroughly until the base is smooth and fully liquefied.
- Marry the Mixtures: Pour the wet banana-milk mixture into the bowl with the dry oat blend. Use a silicone spatula to fold everything together until no dry spots remain. Stir in about three-quarters of the toasted pecans, reserving the rest for garnish.
- Portion and Chill: Divide the oat mixture evenly among the three jars. Seal the lids tightly. Transfer the jars to the refrigerator to set for a minimum of 6 hours, or preferably overnight, until the mixture has thickened to a pudding-like consistency.
- Garnish and Serve: When ready to eat, slice the remaining half banana. Top the chilled oats with the fresh banana slices and the reserved toasted pecans. Enjoy directly from the jar.
Notes
- Storage: These oats are best consumed within 3 days. Keep them sealed and refrigerated.
- Protein Boost: To increase protein and calcium content further, you can substitute the almond milk with skim milk or unsweetened soy milk. The texture will remain very similar.
- Spice Variations: If you do not have pumpkin pie spice, a blend of ¾ tsp cinnamon and ¼ tsp nutmeg works beautifully.
- Troubleshooting: If your oats seem too thick after chilling, stir in an extra splash of milk until you reach your desired consistency.
- Calories: 445 kcal
- Total Fat: 19 g
- Saturated Fat: 2 g
- Cholesterol: 0 mg
- Sodium: 90 mg
- Potassium: 640 mg
- Total Carbohydrate: 60 g
- Dietary Fiber: 11 g
- Sugars: 20 g (Includes natural fruit sugars)
- Protein: 10 g
- Calcium: 250 mg
- Magnesium: 125 mg