Chia Overnight Oats
Equal parts indulgent and wholesome, my Overnight Oat and Chia Pudding is about to become your new breakfast and snack obsession. Featuring creamy cinnamon-kissed chia oatmeal pudding topped with buttery bananas swimming in rich maple syrup with crunchy walnuts, these oats are sweet, saucy, and wildly delicious! Best of all, you'll need just 10 minutes and basic ingredients to make it.
Equipment
- 1 Large Mason Jar - or a large, air-tight storage jar
- 1 large skillet
Ingredients
Chia Oatmeal Pudding:
- 1 Cup Milk (or milk alternative, such as almond milk)
- 1 TBS Pure Maple Syrup
- 1 TBS Brown Sugar - packed (SEE NOTES)
- 1 TBS Creamy Peanut Butter (or any creamy nut butter)
- 1 tsp Cinnamon
- 1/2 tsp Vanilla Extract
- as needed Kosher Salt
- 1/2 Cup Rolled Oats
- 2 TBS + 1 tsp Chia Seeds - leveled
Bananas Topping:
- 3 TBS Unsalted Butter
- 2/3 Cup Pure Maple Syrup
- ¼ Cup Brown Sugar - packed
- ½ tsp Cinnamon
- 3 tsp Real Rum Extract (SEE NOTES)
- 1 tsp Vanilla Extract (SEE NOTES)
- 3 medium Firm Bananas – peeled and sliced into coins
- ½ Cup Walnuts - chopped (substitute: Pecans)
Instructions
- Make the Oat and Chia Pudding: In a large resealable jar, whisk together the milk, maple syrup, brown sugar, peanut butter, cinnamon, vanilla extract, and a pinch of salt. After whisking, pour the oats and chia seeds into the jar. Then, stir vigorously or tightly seal the jar and shake vigorously to thoroughly combine the ingredients together. Once combined, seal the jar closed.
- Refrigerate Chia Oatmeal Pudding Overnight: Place jar of chia seed oat pudding into the fridge and chill for at least 4 hours, but preferably overnight.
- Make the Banana Topping: Melt the butter in a large, deep-sided skillet over medium heat until slightly foamy. Add in the maple syrup, brown sugar, and cinnamon. Then stir until the sugar dissolves. Add the extracts (or real rum) and allow mixture to come to a gentle simmer. Once simmering, cook 1-2 minutes, stirring occasionally. Add in the bananas and stir to coat. Cook until slightly caramelized and softened, about 3-4 minutes. Stir in the walnuts and a pinch of salt. Cook until coated and shiny, about 1 additional minute. Remove from heat and set aside until ready to use.
- Serve Oats and Chia Seed Pudding: Give the pudding a good stir, making sure to thoroughly mix the everything together. Spoon overnight oats into individual jars or bowls and top with caramelized bananas. Sprinkle with cinnamon and enjoy right away.
Video
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Notes
- Sugar: I used light brown sugar, but you can use dark brown sugar.
- Milk: You can use any type of milk or alternative milks, such as almond or coconut milk, to make these oats. If you are looking for a milk substitute, you can also use thinned out yogurt or keifer!
- Storage: Overnight oats will keep, covered in an airtight container in the refrigerator, for up to 5 days.
- Topping Storage: Bananas foster topping will keep, covered in the refrigerator for 2 days. (Great as a topping on pancakes or waffles!)
- For Creamy Oats: For a smooth, creamy oats add ½ cup frozen sliced banana and place in a blender (after refrigeration). Blend until smooth.
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Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You'll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
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Got questions? I've got answers! If you ever run into an issue, have a question, or need any clarification - please feel free to drop them in the comments section. I'm happy to help when I can!
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.
Nutrition
Calories: 606kcal Carbohydrates: 93g Protein: 9g Fat: 24g Saturated Fat: 8g Polyunsaturated Fat: 10g Monounsaturated Fat: 5g Trans Fat: 0.4g Cholesterol: 27mg Sodium: 59mg Potassium: 716mg Fiber: 7g Sugar: 66g Vitamin A: 388IU Vitamin C: 8mg Calcium: 231mg Iron: 2mg