Ripe bananas provide a natural sweetness to these nutritious overnight oats. If you have ripe bananas in the freezer,
this recipe is a fantastic way to use them—but avoid using already frozen banana slices in the oat mixture because the texture isn't perfect. You can replace the walnuts with another nut if you prefer.
Three medium-ripe bananas, divided 2 cups of unsweetened plain almond milk. 1 3/4 cup old-fashioned rolled oats 3/4 cup low-fat plain strained yogurt (Greek-style)
1/4 cup toasted, chopped walnuts (see Tip) 3 tablespoons chia seeds. 1 tablespoon of pure maple syrup. 2 teaspoons of vanilla extract. 3/4 teaspoon of ground cinnamon.
3 tablespoons of semisweet chocolate chips. 2 teaspoons of coconut oil. 1/4 teaspoon flaky sea salt.
In a large mixing basin, finely mash two bananas until completely smooth. Stir in the almond milk, oats, yogurt, walnuts, chia seeds, maple syrup, vanilla, and cinnamon until well incorporated. Cover and refrigerate for 30 minutes to an hour.
In a small microwave-safe bowl, combine chocolate chips and coconut oil. Microwave on Medium, stirring every 20 seconds, until melted, about 45 seconds to 1 minute.
Divide the oat mixture between four (8-ounce) jars (approximately 1/2 cup each). Thinly slice the remaining banana. In each jar, layer half of the banana slices over the oat mixture, followed by the remaining oat mixture; top with the remaining banana slices to finish.