Overnight Oats Recipe

Combine base ingredients

In a medium bowl or a 16-20 oz jar, add 1 cup rolled oats, 1 cup almond milk, 1/2 cup Greek or dairy-free yogurt, 1 tablespoon chia seeds, 1 tablespoon maple syrup, 1/2 teaspoon vanilla extract and a pinch (1/8 tsp) of salt. Stir thoroughly until all dry ingredients are moistened and the mixture is uniform.

If you prefer a thinner texture, add up to 2 tablespoons more milk now. Stir again.

Prepare banana mix

In a small bowl mash 1 ripe banana with a fork until mostly smooth with a few small chunks. Stir in 2 teaspoons almond butter until combined. If using cinnamon, mix in 1/4 teaspoon now.

Fold the mashed banana-almond mixture into the oat base, leaving a streaked effect if you like layers, or fully combine for an even banana flavor. Make sure the banana is evenly distributed so it hydrates with the oats.

Add dates and mix-ins

Stir in the chopped pitted dates (3 dates), 1 teaspoon cocoa nibs and 2 tablespoons sliced almonds into the oat mixture, reserving a small pinch of cocoa nibs and a few almond slices for topping.

Taste the mixture and adjust sweetness if needed by adding up to 1 more teaspoon maple syrup.

Cover the bowl or seal the jar with a lid. Refrigerate for at least 6 hours or overnight (8–12 hours recommended) to allow oats and chia seeds to soften and absorb liquid.

In the morning, stir the oats. If thicker than you like, add 1–3 tablespoons milk and stir to loosen to preferred consistency.

Top with the reserved banana slices (1/2 banana), the reserved pinch of cocoa nibs, and extra sliced almonds. Serve chilled.

Store any leftovers covered in the refrigerator for up to 3 days.