1½cupsunsweetened almond milk(oat milk may be used)
1cupdairy or plant-based plain nonfat Greek yogurt
⅓cupnatural peanut butter
2mediummashed ripe bananas
2tablespoonsmaple syrup(a sugar substitute may be used)
1teaspoonvanilla extract
¼teaspoonground cinnamon
Pinchsea salt
Instructions
In a large bowl, whisk together almond milk, Greek yogurt, peanut butter, mashed bananas, maple syrup, vanilla, cinnamon, and salt until smooth. Stir in oats and chia seeds until fully combined.
Divide evenly among four jars or containers. Cover and refrigerate at least 4 hours or overnight. Stir before serving and add your favorite toppings.
Kori's Tips
For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.TIPS: Use very ripe bananas for the best natural sweetness and banana flavor. If the oats thicken more than you'd like overnight, stir in a splash of milk before serving. Natural peanut butter works best, but be sure to stir it well before measuring.VARIATIONS: Add 1 tablespoon cocoa powder for a chocolate peanut butter version. Stir in 2 tablespoons hemp hearts for even more protein. Swap almond milk for regular milk, oat milk, or soy milk. Add a spoonful of peanut butter powder for an extra peanut flavor boost.SERVING SUGGESTIONS: Top with banana slices and chopped peanuts for a classic peanut butter banana combo. Add a few dark chocolate chips for a healthy-ish treat. These are perfect for meal prep breakfasts, post-workout fuel, or an afternoon snack.