Basic 5 ingredient overnight oats

I eat a lot of oats.  And I get a lot of questions about them.  I’ve had friends text me while they were in WalMart looking for rolled oats.  I’ve had questions as to if I eat them cold.  And….do I really put beans in them now? 

Well here you go.  This is my go to recipe for what I eat most every morning.  Let me preface this by letting you know that I have been eating these for about 6 years and my taste buds have changed a lot.  If you’re not into oats yet, start out with them warm and make them the whipped banana oatmeal way.  These are the bomb!  Put a little shredded coconut on top and a little White Chocolate Wonderful Peanut Butter.  Oh man!  Delish!

But if you are ready to go hard core, follow these simple directions.

Get out a 4 cup glass bowl.  Slice up one ripe banana into the bowl.  Add in 1/4 cup of Cannellini beans well rinsed.  Now take out a potato masher and mash the banana and the beans together.  Add 1/3 cup of old fashioned oats and 1/2-3/4 cup of unsweetened almond milk.  (depending on how thick or thin you want your oats)  Drop in a few drops of vanilla extract.  Stir well, cover, and refrigerate overnight.  If you don’t mind the banana getting brown, it can last in the fridge for one week as long as you put them in glass containers.

I make 5 of these at a time almost every Sunday.  (The other 5 glass bowls are my chopped salads.)

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Enjoy!

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