Peanut Butter and Banana Overnight Oats (Vegan and Gluten-Free!)

peanut-butter-and-banana-overnight-oats-vegan-and-gluten-free I’m not the best with technology.

I know this may come as a shock to some of you because I run such a fancy weblog, but it’s the truth. I shamelessly rocked a Motorola Razr until 2010, and in college I wrote all of my papers in my dorm’s computer lab because I never downloaded Microsoft Word on my laptop (which I affectionately referred to as my “TV-Radio” for four years).

Since entering the blogosphere, I’ve tried to become more tech-savvy/aware, and I feel like I’ve made some decent headway. (I have an iPhone! I make the tweets!) However, I still tend to be fashionably late to every tech party, and it usually takes me a while to hit my stride. For this reason, I find it very stressful that new social media outlets seem to pop up on the reg. As soon as I think I’ve got a handle on one, a different new-fangled “social networking service” has become trendy. It’s like virtual whack-a-mole, and I’m exhausted. I mean, WHAT IS REDDIT?

This is why I need an intern.

peanut-butter-and-banana-overnight-oats-vegan-and-gluten-free-2 In order to maintain my sanity, I try not to obsess over too many social media platforms at once. I’ve picked a few that make sense to me, and I try to calmly focus on those, i.e. Facebook, Twitter, and Pinterest. Facebook is self-explanatory, and Twitter is doable, but it took me a while to get on board with Pinterest. This is probably because it was first explained to me by a friend who used it to collect “style inspiration.” “You can create whole virtual bulletin boards of handbags that you like,” she said. “Or shoes! And makeup looks!” Frankly, I thought this sounded terrible. Why would I want to waste time making a collage of bags and shoes that I loved but couldn’t have?! And who exactly would be recreating these elaborate makeup looks on me? The whole exercise seemed depressing.

So, when I begrudgingly signed up for Pinterest over two years ago, I rarely used it. That was until people kept telling me that I needed to leverage the platform to promote my blog. This was anxiety-inducing because my photos back in the day weren’t exactly the most appetizing. (Please see this picture of Osso Buco, which sends me into a fit of giggles every time I look at it. Shockingly, it has never been repinned.) As you can imagine, I was overwhelmed when I started perusing the endless supply of beautiful food on Pinterest. Everything was so perfect! How???

After getting over my initial Pinterest panic, I began to use it as a resource. Instead of pinning pictures of bags and shoes, I began collecting food. I pinned food photos that were beautifully styled, used light and color in interesting ways, and recipes that piqued my curiosity. I felt motivated to better my own photography, which led to appropriating my roommate’s DSLR and working on my food styling. Then I started pinning my fancy photos, and people actually repinned them. It was a social media miracle!

As Logan likes to tell everyone these days, “Serena looooooves Pine-tryst.” I do. I’m a total convert. What I love most about Pinterest is that it inspires so many fabulous edible creations. I’ll see something a few times (cauliflower pizza crust, chia seed pudding, etc.), and eventually, Ill feel compelled to riff off it. Overnight oats are the most recent example of this. After pinning a ridiculous number of recipes for “refrigerator oatmeal,” I finally decided to whip up one of my own, which is how magical Peanut Butter and Banana Overnight Oats came to be.

peanut-butter-and-banana-overnight-oats-vegan-and-gluten-free-3 I’m pretty high on these oats, people. Honestly, I didn’t anticipate liking them that much, but they surprised me. I’m not sure whether it’s the comforting flavor combo of peanut butter and bananas or the incredible creaminess of the oats, but this oatmeal rocks my world. Plus, I like the fact that it’s cold, which makes it strangely refreshing and almost dessert-like. Actually, I ate these oats for dessert yesterday (in addition to breakfast), and I felt excellent about it.

From a foolproof standpoint, it really doesn’t get much better than these bad boys, and there’s a fighting chance that you already have most of the ingredients for overnight oats in your pantry/cupboard. All you have to do is mash a banana, stir in some oats, almond milk, peanut butter, and chia seeds, put the mixture in the fridge while you get your beauty sleep, and BOOM. You’re done. (I like to refrigerate the oats in mason jars because they’re cute and portable, but they’re obviously not essential.) Personally, I’m partial to dressing up my oatmeal with sliced banana and a little bit of honey and cinnamon or dark chocolate shavings, but the topping possibilities are endless. You do you.

peanut-butter-and-banana-overnight-oats-vegan-and-gluten-free-4 In addition to their deliciousness and convenience factor, these overnight oats are literally packed with health benefits. First and foremost, oats are an excellent whole grain source of antioxidants and fiber, and they help reduce your risk of practically every disease in the book (cancer, diabetes, heart disease, obesity, etc.). Peanut butter adds protein and healthy fat, and banana gives you a nutritious dose of potassium, mood-boosting tryptophan, and even more fiber. I won’t bore you again with the superfood qualities of chia seeds, but there are many, and they are glorious. In short, eating a serving of this oatmeal will keep you full, energized and freakishly happy for hours. Chest bump.

Now, if you’re thinking that the concept of eating cold oatmeal sounds weird and gross, I totally get it. I was obviously equally wary of eating refrigerated mush. However, I’m pretty confident that once you try this overnight awesomeness, you’ll be just as hooked as I am. For the record, some of my favorite things on this blog are items that I initially thought I would hate (see: chia seed pudding and Gwyneth’s falafel). So be brave, friends! Make the oats. Eat the oats. Love the oats.

Peanut Butter and Banana Overnight Oats: (Serves 2)

peanut-butter-and-banana-overnight-oats-vegan-and-gluten-free-5 Ingredients:
1 large ripe banana, mashed (about ½ cup)
¼ cup creamy peanut butter
1 cup gluten-free rolled oats (Do not use quick cooking oats!)
1 cup unsweetened almond milk
1 tablespoon chia seeds (optional)
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
1 teaspoon light agave or honey (You may use more if you like sweeter oatmeal. Duh.)
Optional Toppings:
Sliced Bananas
Drizzle of Agave, Maple Syrup or Honey
Cinnamon
Dark chocolate shavings or chips
Coconut shavings

Preparing your Peanut Butter and Banana Overnight Oats:

-In a medium bowl, mash your banana with a fork.

peanut-butter-and-banana-overnight-oats-vegan-and-gluten-free-step-1 -Add the remaining ingredients to the bowl.

peanut-butter-and-banana-overnight-oats-vegan-and-gluten-free-step-2 -Mix until well combined. (Really mix, people! The peanut butter needs to be evenly distributed, and this may require a little extra elbow grease.)

peanut-butter-and-banana-overnight-oats-vegan-and-gluten-free-step-3 -Pour the mixture into two airtight containers. (Yes, you can just cover the mixing bowl tightly with plastic wrap. I prefer to refrigerate individual servings, but you do what you have to.)

peanut-butter-and-banana-overnight-oats-vegan-and-gluten-free-step-4 -Refrigerate the oats for at least 3 hours or overnight.

peanut-butter-and-banana-overnight-oats-vegan-and-gluten-free-step-5 -When ready to eat, give the oats a good stir.

peanut-butter-and-banana-overnight-oats-vegan-and-gluten-free-step-6 -Add toppings of your choice and get after it.

peanut-butter-and-banana-overnight-oats-vegan-and-gluten-free-6

Peanut Butter and Banana Overnight Oats (Vegan and Gluten-Free!)

Yield: 2 servings

Ingredients

  • 1 large ripe banana, mashed (about ½ cup)
  • ¼ cup creamy peanut butter
  • 1 cup gluten-free rolled oats
  • 1 cup unsweetened almond milk
  • 1 tablespoon chia seeds (optional)
  • ½ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • 1 teaspoon light agave or honey (You may use more if you like sweeter oatmeal. Duh.)
  • Optional Toppings:
  • Sliced Bananas
  • Drizzle of Agave, Maple Syrup or Honey
  • Cinnamon
  • Dark chocolate shavings or chips
  • Coconut shavings

Instructions

  1. In a medium bowl, mash your banana with a fork.
  2. Add the remaining ingredients to the bowl and mix until well combined.
  3. Pour the mixture into two airtight containers and refrigerate for at least 3 hours or overnight.
  4. When ready to eat, give the oats a good stir, add toppings of your choice, and dig in!
http://www.domesticate-me.com/vegan-peanut-butter-and-banana-overnight-oats/

peanut-butter-and-banana-overnight-oats-vegan-and-gluten-free-7

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  • http://www.foodpleasureandhealth.com/ Dixya Bhattarai RD

    it took me a really long time to realize social media is so important to a food blogger..pinterest, i am getting there. I have been pinning recipes lately but im really bad about actually making them..now i only prefer my oats this way. I have made these for my classes and people are always so skeptical in the beginning but after a spoon or two – they are sold.

    • Serena_Wolf

      I feel like using social media is a constant learning curve for me, but I’m glad you are slowly hopping on the pinterest wagon with me! I’m totally hooked on making oats this way now that I’ve finally tried them, and I love that you are making these for your classes. Any favorite flavor combos I should try?

  • paigecorbin

    Obsessed! Just had this for breakfast at my desk. Super easy to make

    • Serena_Wolf

      AH! Love to hear that! Sassy desk breakfast.

  • T.I.

    Stupid good. Eating these at my desk right now and forced my boss against her will to try them and now she thinks I’m wholesome and domestic, win-win.

    • Serena_Wolf

      I feel so happy for both of us right now!

  • Melinda VN

    These DID rock! I was also very skeptical of eating cold oatmeal mush, but you convinced me to try it. It was actually delicious and so easy! I added strawberries on top and it is now my new go-to desk breakfast. Thank you!

    • Serena_Wolf

      YES! Love to hear this. And strawberries are so festively spring-like! Thrilled these are making an appearance at your desk.

  • tesslee100

    I just popped these in the fridge. Can’t wait to try them for the very first time tomorrow!

    • Serena_Wolf

      Ahhh, hope you love them!

  • Cathy

    Why can’t we use quick cooking oats?

    • Serena_Wolf

      You can definitely use quick cooking oats if that’s what you happen to have! I just prefer to use rolled oats because quick-cooking can sometimes have a chalky taste/texture.

  • chanelle p.

    So delicious! Thank you so much for sharing your delicious recipe! It was so tasty 😀 instead of using peanut butter, I substituted it for almond butter, so it was easy to mix. Thank you again!

    • Serena_Wolf

      My pleasure, Chanelle! So glad that these were such a success. I usually use almond butter for exactly that reason!

  • Kristen

    Instead of 1 cup of milk, I do 1/3 natural greek yoghurt and 2/3 milk – tastes amazing! I also made a nutella and banana version a few
    months ago and it was probably the best breakfast I have ever had (though not as healthy as using raw cacao like I usually do)!!

  • Hytekblue

    I love Overnit Oats. They have changed the way I look at breakfast! There are so many variations. Mighty tasty and great for you.

  • Sarah

    This sounds really yummy! Can I eat this over the course of a few days? Or does it have to be used up by the next morning/day? Thank you!

    • Serena_Wolf

      You can definitely eat these over the course of a few days! As long as you keep them in an airtight container in the fridge, they’ll keep really well for 3-4 days.

  • natheriot

    Gonna prepare this tonight for lunch tmrw :) wooo.

    • Serena_Wolf

      WHOOP! Hope they’re bomb.

  • Beth

    Can I use water of does it have to be Almond Milk??

    • Serena_Wolf

      Beth, you can definitely do water. I wouldn’t recommend it, as water won’t be as thick or flavorful as using milk (also, you can use any kind of milk that you like), but it will get the job done in a pinch.

  • Terez Taylor

    I followed the recipe and this made what seemed like much more than two servings. Those jars in the picture look tiny, and each serving has a half cup of oats! Not sure if I wasn’t paying attention when I measured but this made a larger batch for me (3 portions instead of 2). But it was absolutely delicious!

  • fords

    Honey isn’t vegan, so you might want to clarify that in your recipes

    • Serena_Wolf

      Sorry for any confusion! I always try to lead with agave (or maple syrup) in vegan recipes, but I like to give the honey option for non-vegans as well (since it’s a common non-vegan pantry staple).

  • Julianne

    After mixing the ingredients I licked the fork to clean it off and I just wanted to eat it all right then and there. I kept mixing it and licking the fork just to keep tasting it, but i told myself to stop and wait for the finished product. I can’t wait! I didn’t have vanilla extract so i used nutmeg instead.

  • cindie619

    This is delicious! Do you know how many calories are in this by any chance? Thanks so much! 😀

    • Sunrise250

      Counting calories is only relevant when eating processed foods and will not even help much with that. Refined carbohydrates (sugar, fruit juices, sweeteners all act in the same way) which have had their fibre removed cheat the carefully evolved human digestive system and cause problems with satiation thereby causing the body to ask for more sooner.

      If the food you eat contains mainly natural fiber, as in this recipe, it will keep you feeling full longer. That is the important thing. (Observing a natural eating pattern using whole (unprocessed) foods as the north star makes calorie counting redundant.)

      Unfortunately calorie watching has become a sort of religion and a huge marketing tool and efforts to explain the unmitigating caveats that all but invalidate such thinking are very slowly gaining ground as with Lustig’s Sugar(s): The Bitter Truth on YouTube.

  • Jax

    Very interested and it’s looks super yummy but how many calories per jar?

    • Pauline Haefele

      should have around 410 kcal per jar :)

  • Lauren

    what are the macros per 1 for these?

  • Sj Schutz

    Can I do this recipe with Steel Cut Oats?

    • Serena_Wolf

      Steel Cut Oats should work perfectly! (They’ll have slightly sturdier/chewier texture.)

  • Natalie Cachero

    do you just put a cup of uncooked oats? or do you have to cook them beforehand?

    • Serena_Wolf

      Yep, you want to use raw oats!

  • Tamara Stelmakhova

    I’m not much of an oatmeal person but I decided to try this because banana and peanut butter anything is usually delicious. This was amazing! I fell in love with this! Yum!!

    • Serena_Wolf

      So glad you loved them, Tamara!

  • Mathilda Elg

    I swept together this baby about ten minutes ago and it both look and taste really promising. For the first time in my life I look forward to breakfast!

    • Serena_Wolf

      Thrilled to hear this, Mathilda. These are my fave, so I hope you love them as much as I do!

  • The Fit Foodie

    Hello lovely. Just wanted to let you know this recipe has been stolen and republished here: http://neversurrenderfitness.com/gluten-free-peanut-butter-banana-overnight-oats/. This particular website has taken lots of my blog posts too. Wanted to let you know!

    • Serena_Wolf

      Thank you, Sally!!! I really appreciate you letting me know. I just left a comment on his post. I’m sort of appalled that he didn’t just steal the recipe/photo, he stole the actual post text. So ridiculous. Hope you have a great week! xx

  • dunbelievethat

    I just put these in the fridge!! I had some already (oops :P) and they tasted amazing!! I can’t wait!! Thank you so much for this recipe:)

    • Serena_Wolf

      YAY! Hope these were a raging success!

  • Abby Hendren LeGrange

    I made these and the flavor is awesome, but the texture wasn’t right to me. I used steel cut oats and flax meal instead of chia. Could that be why? The oats felt like undercooked rice to me. Can you reccomend what oats I should use for a better result? Thank you for sharing this!! I know I’ll like them when I get the recipe right!!

    • Serena_Wolf

      Hi Abby- the steel cut oats were definitely the issue. They’re a little too thick and hardy for this. You should just use regular old fashioned rolled oats (not the quick cooking kind). And flax may have given it a grainier texture. If you don’t have chia, you can definitely make them without! Hope your next attempt is success!!!

  • Emily Matteson

    Hi there — I would love your thoughts on making the mixture sans oats (to get the chia all jell-o-y like) and heating it up with instant oats. Does the heat frak with the chia?

    Or, I’ve also considered making instant oats with half the amount of hot water, then adding the mixture for a creamier consistency…?

    Essentially, all I have are a slew of quick oats, and don’t want to go back to the store!

    Thank you in advance for your advice!

    • Serena_Wolf

      Hi Emily– So quick cooking oats are a little tricky here. I haven’t experimented with any of your proposed methods, so I can’t say for sure what will/won’t work, but I’d def avoid heating the chia if you can (plus, these oats are meant to be served cold).

      Here’s my thought: Cook the instant oats as directed. Let them cool, then stir in the other ingredients, only using about 1/4 cup of almond milk (instead of 1 full cup), then pop them in the fridge for a few hours. I’m not positive, but I think that will work. Godspeed!

      • Emily Matteson

        Thank you! I’ll give the quarter cup a go. I’m glad I asked about the chia before heating them!

  • Meredith Eng

    These are delish! I put a little less peanut butter in than the recipe states, and I feel like I should have used the full amount. (Sorry I didn’t listen!). Super easy/quick to make, and I will definitely do it again!

  • mari

    Love this recipe!! I’m on a restricted calorie diet, so I’ve made a few do able changes.
    I actually do half milk, half water, and use powdered peanut butter! Still soon amazing and easy!!

    • Serena_Wolf

      So happy to hear that, Mari! Love to know that these substitutions work!

  • brandy

    Honey is not vegan , just so your aware. To make it Vegan, it would have to only be with Agave.

  • Joan

    Hi I was wondering if I could use Almond butter instead? and also what jar size to did you use?

    thank you! it looks great! @s

    • Serena_Wolf

      Yes, you can definitely use almond butter! The jars in the photos were 6-ounces, but this will make about 3 cups oats. So I’d recommend using 2 12-ounce jars or 3 8-ounce jars. Hope you try them!