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OVERNIGHT OATS- 3 WAYS


Peanut Butter and Banana Overnight Oats

Yield: 2 servings

SERVING SIZE: 1 16oz. mason jar

1 large ripe banana, mashed

2 Tbs. organic creamy peanut butter (no sugar or salt added) or almond butter

1 cup rolled oats

1 cups unsweetened almond milk

1 ½ tsp. vanilla extract

1 tsp. ground cinnamon

1 Tbs. maple syrup


Mash banana with a fork in a medium bowl. Add remaining ingredients, and mix until well combined. Pour mixture into two mason jars, and refrigerate overnight. Give a good stir before eating.


PER 16 OZ.: 376 CAL; 11 G PROT; 14 G TOTAL FAT (3 G SAT FAT); 55 G CARB; 0 MG CHOL; 137 MG SOD; 8 G FIBER; 17 G SUGARS


Raspberry Almond Overnight Oats

Yield: 2 servings

SERVING SIZE: 1 16oz. mason jar

1 cup rolled oats

1 ½ cups canned light coconut milk

1 ½ cups fresh or frozen raspberries

2 Tbs. pure maple syrup 2 tsp. vanilla extract

½ cup sliced almonds


Combine all ingredients to mixing bowl, except the almonds, and stir to combine. Divide evenly among two mason jars. Store in refrigerator overnight. Stir oat mixture. Sprinkle with almonds just before serving.


PER 16 OZ: 515 CAL; 14 G PROT; 26 G TOTAL FAT (12 G SAT FAT); 60 G CARB; 0 MG CHOL; 19 MG SOD; 13 G FIBER; 22 G SUGARS


Almond Joy Overnight Oats

Yield: 2 servings

SERVING SIZE: 1 16oz. mason jar

1 cup rolled oats

1 cup light unsweetened coconut milk or unsweetened almond milk

2 Tbs. cocoa powder or cacao powder

1 Tbs. maple syrup

¼ cup unsweetened shredded coconut

¼ cup sliced almonds


Combine oats, coconut milk, and cocoa powder in mixing bowl. Mix well, and pour into a mason jar, and place in the fridge overnight. Stir, and top with shredded coconut and almonds.


PER 16 OZ: 401 CAL; 11 G PROT; 23 G TOTAL FAT (14 G SAT FAT); 44 G CARB; 0 MG CHOL; 21 MG SOD; 9 G FIBER; 10 G SUGARS

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