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In a medium mixing bowl, mash the ripe banana with a fork until mostly smooth. Small lumps are fine — they add natural sweetness.
Step 2: Combine wet ingredients
Add the almond milk and maple syrup (if using) to the mashed banana. Whisk or stir vigorously until the banana is mostly dissolved into the milk. The mixture will look slightly speckled.
Step 3: Add dry ingredients
Add the rolled oats and chia seeds to the bowl. Stir very well — chia seeds tend to clump, so scrape the bottom and sides of the bowl. Make sure every oat and seed is coated in liquid.
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Step 4: Transfer and refrigerate
Divide the mixture evenly between two 12-oz jars or airtight containers. Seal with lids. Refrigerate for at least 4 hours, but preferably overnight (8–10 hours). This allows the chia seeds to form a gel and the oats to soften.
Step 5: Serve cold
Remove from the fridge. Stir each jar once (the pudding may have settled). Top with banana slices, a drizzle of nut butter, cinnamon, and nuts. Eat cold — no reheating needed.
The Last of the Recipe (Chef’s Tips & Storage)
How to store
These Banana Chia Oats keep well in the refrigerator for up to 4 days in a sealed jar. Do not freeze, as the texture becomes watery upon thawing.
The “last bite” tip
If you find the mixture too thick after chilling (chia seeds absorb a lot of liquid), stir in 1–2 extra tablespoons of milk just before serving. If it’s too thin, add ½ tablespoon more chia seeds and refrigerate for another hour.
Make-ahead note
This recipe is ideal for meal prep. Prepare 4–6 jars on Sunday, and you have breakfast ready through Wednesday or Thursday. Add fresh toppings only when serving.
Flavor variations
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Peanut butter banana: Add 1 tbsp peanut butter to the base mixture.
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Chocolate banana: Stir in 1 tbsp unsweetened cocoa powder.
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Berry banana: Layer with fresh blueberries or raspberries before chilling.
Nutrition Information (per serving – without optional toppings)
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