Simon Romanov

Banana Bread Overnight Oats


– 3 medium ripe bananas, divided – 2 cups unsweetened plain almond milk – 1 3/4 cups old-fashioned rolled oat – 3/4 cup low-fat plain strained (Greek-style) yogurt – 1/4 cup toasted chopped walnuts (see Tip) – 3 tablespoons chia seed

– 1 tablespoon pure maple syrup – 2 teaspoons vanilla extract – 3/4 teaspoon ground cinnamon – 3 tablespoons semisweet chocolate chip – 2 teaspoons coconut oil – 1/4 teaspoon flaky sea salt


Finely mash 2 bananas in a large bowl until very smooth. Stir in almond milk, oats, yogurt, walnuts, chia seeds, maple syrup, vanilla and cinnamon until evenly combined 

Cover and refrigerate until thickened, 30 minutes to 1 hour. Stir chocolate chips and coconut oil together in a small microwave-safe bowl. 

Microwave on Medium, stopping to stir every 20 seconds, until melted, about 45 seconds to 1 minute. 

Divide the oat mixture among 4 (8-ounce) jars (about 1/2 cup each). Thinly slice the remaining banana. 

Layer half of the banana slices over the oat mixture in each jar, then top each with the remaining oat mixture; finish with the remaining banana slices. 

Spoon about 2 teaspoons of the melted chocolate chip mixture over each, tilting the jar to cover the entire surface. 


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