I love sharing fun recipe experiments, especially the successful ones, so welcome to our new blog feature: Raleighwood Eats!
When we get started here each day, we hit the ground running and often forget to stop and eat like we should. (Sometimes, lunch is an OrderUp delivery at 2 p.m. because things have just been that nutty.) With that in mind, starting the day with a power breakfast is a must!
I was wandering around Pinterest last week and decided to experiment with a few overnight oats recipes. This one was a total hit this morning… it tastes like a “healthy banana pudding”… and you know us Southerners love a good “nanner puddin'”. The best part about overnight oats is that they really do keep you full until lunch! (And I am not an oatmeal gal… never have been… but even I like this for breakfast thanks to the greek yogurt and fresh fruit flavors.)
Raleighwood Eats: Power Breakfast
You’ll want to make this recipe the night before enjoying so that the oats will have time to absorb the liquid ingredients well.
“Banana Pudding” Overnight Oats Recipe
1 Large Mason Jar (or any glass jar)
1/3 Filled with Bobs Red Mill Organic Old Fashioned Whole Grain Rolled Oats
1/3 Cabot Greek Yogurt 2% Low Fat Vanilla Bean
(Your jar should be about 2/3 filled now)
Slice 1 Banana
Top with Blue Diamond Unsweetened Almond Milk (just enough to create a good wet mixture)
Stir to mix ingredients, but expect it to still look chunky thanks to the bananas, oats, and yogurts. Place in the refrigerator overnight to enjoy the next morning!
Tara and I enjoyed just half of this jar this morning, so you could expect to serve 3-4 or have plenty of leftovers for a mid-morning treat for a staff of two.