Ingredients
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2 ripe medium bananas, divided
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2 cups unsweetened almond milk or other nondairy milk
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1 cup old-fashioned rolled oats
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½ cup smooth pecan butter or almond butter, divided
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¼ cup whole-milk plain strained (Greek-style) yogurt
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2 tablespoons chia seeds
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1 tablespoon honey
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¼ teaspoon salt
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Fresh raspberries for garnish (optional)
Directions
- Place 1 banana in a large bowl; mash with a fork until smooth. Add 2 cups almond milk (or other nondairy milk), 1 cup oats, ¼ cup pecan (or almond) butter, ¼ cup yogurt, 2 tablespoons chia seeds, 1 tablespoon honey and ¼ teaspoon salt; stir to combine. Divide the mixture among 4 bowls or half-pint jars. Cover and refrigerate until the mixture is thickened and the oats are tender, at least 8 hours (or up to 3 days).
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Slice the remaining banana. Top the oats evenly with the sliced banana and the remaining ¼ cup pecan (or almond) butter. Garnish with raspberries, if desired.
