1bananamashed (plus a few slices for topping, if desired)
1cuprolled oatsnot quick cook. Gluten free if desired
1cupunsweetened plant milkor more, for creamier texture
2tablespoonschia seedsor ground flax seeds. See notes
4walnutschopped. Omit or sub sunflower seeds for nut free
Optional: For peanut butter banana oatsadd 1 tablespoon peanut butter (or sub almond butter seed butter for nut free. See notes)
In a small mixing bowl, mash the banana with a potato masher or large fork.
Add the oats, plant milk, chia seeds and cinnamon to the bowl, and mix well. (Add the peanut butter now, if using.)
Pour the mixture into 2 small jars or other containers.
Top with the chopped dates and walnuts. Dont mix yet (See notes.)
Cover tightly and refrigerate for 6 hours or overnight. Mix toppings in just before eating.
This recipe makes 2 1-cup servings. It fit perfectly in an 8-ounce Mason jar, as pictured here. If you prefer a little more texture and crunch to your oats (like me!), follow the recipe directions and don't mix in the toppings until right before you eat your oats. This helps give the oatmeal a chewier, crunchier texture. Or, if you actually prefer a creamier texture, you can add more plant milk and/or mix your walnuts and dates into your oats before refrigerating if you like.For this recipe, I used 2 tablespoons of chia seeds. Flax seeds have been shown to be even healthier than chia seeds, but they can create a bit of a mealy texture. I personally eat 1 tablespoon of ground flax every day, but choose whichever you prefer for this recipe. To keep the fat content in check, you can omit the walnuts if you add peanut butter, almond butter or seed butter.