This recipe uses a banana, not just any old banana, but a full flavoured, ripened banana. Now, just to clear something up; usually, I cannot stand eating ripened bananas as a standalone banana, you know, those bananas with the really unappetising brown spotted skin! I normally prefer the texture of bananas with that just-turned-yellow skin, with just a hint of green. But in this recipe, and most recipes that require banana, you simply have to use a fully, if not overly ripened banana. They are so much sweeter, and in this recipe, the creamy sweetness is perfectly complemented with the sharp tang of those delicious plump blueberries. It’s also a great way to use up those odd bananas that just sit in the fruit bowl because no one will touch them once they start to turn brown. Believe me, they make all the difference!
So now you’re all clear on the banana situation, the big plus is that you really don’t need to add in any additional sweetness; the ripened banana is more than enough to sweeten things up, so I don’t bother with the honey. Of course, if you prefer it a little sweeter, add a tablespoon or so into the mix. When it comes to mixing up the ingredients, as always, I like to start by incorporating all the wet ingredients first. Before you do anything, give the banana a good mash with the back of a fork, and then gradually add in the almond milk, followed by the Greek yoghurt and vanilla extract.
Health benefits: blueberry and banana overnight oats are packed full of fibre, potassium, folate, manganese and vitamins C, K and B6. Blueberries are known as one of the world’s most powerful sources of antioxidants amongst fruits and vegetables, and if you’re not sure what they are, antioxidants help to protect the body against ageing and cancer.
They taste great too!
Blueberry and Banana Overnight Oats
- 1/2 cup (heaped) organic rolled oats
- 1 tbsp chia seeds or ground flax meal
- Pinch of salt
- 1/2 cup fresh blueberries
- 1 ripe banana
- 1/3 cup plain Greek yoghurt
- 2/3 cup unsweetened almond milk (or milk of choice)
- 1/2 tsp vanilla extract
- Mash the banana with a fork in a medium sized bowl
- Add the wet ingredients and mix thoroughly with a fork until thoroughly incorporated
- Mix in all the dry ingredients
- Spoon into jars with a tight fitting lid
- Close and refrigerate for at least 4 hours, but preferably overnight before eating
Vegan Hacks: Substitute Greek yoghurt for a vegan yoghurt alternative.
Make it Gluten Free: use gluten free rolled oats.
Serving Size 275mL
Amount Per Serving
% Daily Value
Total Fat 7 g
Saturated Fat 2.4 g
Unsaturated Fat 5.8 g
Cholesterol 6.4 mg
Sodium 227.1 mg
Total Carbohydrates 36.9 g
Dietary Fiber 7.3 g
Sugars 12.8 g
Protein 8.6 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.