As I’ve recently started a new job, with an early start of 8am, I value every extra minute of sleep I can get. Quick breakfasts are not usually the healthiest options as cereal bars and most cereals (any that taste half decent) are full of sugar and don’t keep you full for long at all. Overnight oats are my savior as I can prep my breakfast for the week ahead all in one go and just grab one from the fridge each morning, which requires no additional preparation other than sticking in a spoon and digging in. This recipe is a great source of fibre, protein and natural good fats, to give you plenty of energy for a busy morning. I like to naturally sweeten my oats using fruit (and you’ll be surprised how well bananas do this) but if you prefer it a little sweeter just add honey to your taste.
TIP: If you’re thinking what to do with that additional half a banana as there’s only 5 week days, just dice it up, put it in the freezer and it’ll be good to go to put in the next weeks batch.
TIP: Wash and re-use jars (e.g. jam jars) that you’ve used up to prepare your overnight oats.
- 50g oats (I use oatbran & wheatbran)
- ½ a ripe banana, diced
- 20g natural peanut butter
- ½ tsp cinnamon
- 125ml hazelnut milk (or any milk of your choice)
- Mix all ingredients in an air tight container or jar.
- Chill in the fridge at least overnight.
- Only 387 calories
- 12.6g protein
- 8.7g fibre