Prep Time: 10 min
1 large ripe/spotty banana, mashed
3 tablespoons natural peanut butter
2 tablespoons chia seeds
1/4 teaspoon cinnamon
1/2 cup gluten-free rolled oats
3/4 cup almond milk (or Pink walnut-coconut milk)
1 teaspoon pure vanilla extract
Unsweetened coconut flakes
Nuts and seeds
In a small bowl, mash the banana until almost smooth. Now stir in the chia seeds and cinnamon until combined.
Stir in the oats, almond milk, and vanilla. Cover and refrigerate overnight, or a minimum of 2 hours.
In the morning, stir the oat mixture to combine. If the oat mixture is too thick, simply add a splash of milk and stir to combine.