Overnight Oats with Cashew Butter and Banana
Creamy make-ahead overnight oats stirred with cashew butter and sweet banana, then topped with pumpkin seeds and chia. A no-cook breakfast that quietly delivers a strong dose of zinc from the oats and cashews.
- Prep
- 5 min
- Cook
- 0 min
- Total
- 5 min
- Servings
- 1
Ingredients
- 50ggluten-free rolled oats
- 180mlB12-fortified unsweetened plant milk (almond or oat)
- 32gcashew butter (unsweetened)
- 1smallripe banana, sliced (about 100 g)
- 15gpumpkin seeds
- 10gchia seeds
- 0.5tspground cinnamon
- 1tspmaple syrup (optional)
Instructions
- 01
In a jar or bowl, combine the gluten-free oats, chia seeds and cinnamon. Pour in the B12-fortified plant milk and stir well.
- 02
Add the cashew butter and stir until it loosens and swirls through the oats. Add the maple syrup now if you want it a little sweeter.
- 03
Fold in about half of the banana slices, reserving the rest for topping. Cover and refrigerate overnight, or at least 4 hours.
- 04
In the morning, stir the oats and loosen with a splash more plant milk if needed. Top with the remaining banana and the pumpkin seeds, and serve cold.
Nutrition (per serving)
- Calories
- 620kcal
- Protein
- 20g
- Carbs
- 62g
- Fat
- 30g
- Fiber
- 11g
- Selenium
- 18mcg
- Zinc
- 5.5mg
- Iron
- 6mg
- B12
- 0.8mcg
- Iodine
- 5mcg
- Sodium
- 90mg
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