Banana Berry Overnight Oats (gf, Vg) Recipe

Combine base ingredients

In a 16-20 oz jar or airtight container, add 1 cup gluten-free rolled oats, 1 cup unsweetened almond milk, 1/4 cup dairy-free yogurt, 1 tablespoon chia seeds, 1 tablespoon maple syrup, 1/2 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon and a pinch of salt. Stir thoroughly to combine, ensuring chia seeds are evenly distributed.

Refrigerate overnight

Seal the jar or container and refrigerate for at least 6 hours, preferably 8–12 hours, until oats have absorbed the liquid and are soft with a thick, pudding-like texture. If mixture is too thick in the morning, stir in up to 2 tablespoons extra plant milk to loosen.

Prepare fruit

When ready to serve, slice the ripe banana into 1/4-inch coins. Measure 1/2 cup fresh blueberries and gently rinse and pat dry.

Assemble with granola and mint

Remove the chilled oats from the refrigerator. Top the oats with banana slices (arrange half on top and reserve some for garnish), scatter 1/2 cup blueberries, and sprinkle 1/4 cup housemade granola over the top to maintain crunch.

Make coconut cream

Open the chilled full-fat coconut milk and scoop the thickened cream from the top (use 1/2 cup). Whisk the cream with 1/2 teaspoon maple syrup until smooth and slightly airy. If coconut milk did not separate, chill longer or reduce slightly by whisking to thicken.

Finish and garnish

Drizzle the whipped coconut cream over the assembled oats and fruit. Garnish with the remaining banana slices and fresh mint leaves (4 leaves), and sprinkle a small pinch of cinnamon if desired. Serve immediately to keep granola crunchy.