⅔cupuncooked rolled oats (not instant) (55 g / see Notes if gluten-sensitive)
⅔cupunsweetened non-dairy milk(160 ml)
⅓cupripe banana, sliced or mashed(65 g / about half a medium banana)
2teaspoons100% pure maple syrup(15 g)
¼teaspoonvanilla extract
1tablespoondark chocolate chips(5 g / can sub cacao nibs)
Four Servings
2⅔cupsuncooked rolled oats (not instant)(215 g / see Notes if gluten-sensitive)
2⅔cupsunsweetened non-dairy milk(630 ml)
1⅓cupsbanana(265 g)
2⅔tablespoons100% pure maple syrup(55 g)
1teaspoonvanilla extract
¼cupdark chocolate chips(20 g / can sub cacao nibs)
Instructions
Place the oats, non-dairy milk, banana, maple syrup, and vanilla into a bowl or container and stir. Cover and place in the fridge overnight or for at least 6 hours.
The next morning, dish into bowls (if using), stir, sprinkle the chocolate chips or cacao nibs on top, and eat!
Notes
If you or a loved one is sensitive to gluten, be sure to purchase oats with certified gluten-free processing.