This is one of the easiest make-ahead breakfasts around, and it’s incredibly nourishing and delicious. You can easily scale this recipe up as it keeps well in the refrigerator for up to a week. Do use salted peanuts for your garnish. Trust me – it’s a lovely counterbalance to the sweetness of the banana and it lends a bit of texture as well.
Serves 4
100 grams large oats
2 teaspoons chia seeds
350ml sweetened macadamia milk*
1 heaped tablespoon peanut butter
Garnish per bowl
1/2 banana, sliced
2 teaspoons salted peanuts, crushed
maple syrup, if desired
Combine the first four ingredients in a bowl, stirring well to ensure the peanut butter incorporated into the mixture. Cover and place in the refrigerator overnight.
The next morning, put 1/4 of the oat mixture into a bowl and top with the sliced banana and peanuts. You can add a bit of maple syrup if you like a little more sweetness. Enjoy!
* you can use any milk you like here. Unsweetened is fine.
Fig and Pen 