Contact project lead:

Cathy Malakowsky
[email protected]
City Hall
221 E. Clark St.
Albert Lea, MN 56007
507-377-4316

Banana bread overnight oats

Serves 2

Banana bread is usually loaded with butter and sugar, but today it gets a whole foods, plant-based update in a simple, yet tasty oatmeal. Still delectably moist with a little bit of crunch, these overnight oats are worthy of a bowl-licking.

1 cup rolled oats
1-1/2 cups unsweetened plant-based milk
2 bananas
1/2 teaspoon cinnamon
1/4 cup walnuts
Maple syrup to taste (optional)

  1. Submerge the rolled oats in unsweetened soy/nut/rice milk, using roughly 1.5 times as much liquid to oats.
  2. Cover the oatmeal and put it in the fridge overnight. The next morning you will find soft, fresh tasting rolled oats that won’t stick to the bottom of the pan or boil over like cooked rolled oats. That’s right, NO cooking involved!
  3. In the morning, mash the banana and mix in the banana, cinnamon and walnuts with the rolled oats.