Ingredients:

  • 2 cups (180g) old-fashioned rolled oats
  • 2 cups (480ml) unsweetened almond milk
  • 1/4 cup (40g) chia seeds
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp (3g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 2 medium (200g) ripe bananas, mashed
  • 1/4 cup (64g) creamy almond butter
  • 2 tbsp (30ml) maple syrup
  • 1 tsp (5ml) almond extract
  • 1 banana, sliced
  • 2 tbsp (15g) sliced almonds, toasted

Instructions:

  1. In a medium bowl, combine the rolled oats, chia seeds, cinnamon, and salt. Pour in the almond milk and vanilla extract, stirring until the chia seeds are evenly distributed.
  2. In a separate small bowl, mash the two ripe bananas with a fork until smooth. Fold in the almond butter, maple syrup, and almond extract until a uniform paste forms.
  3. Divide the oat base evenly among four 16 oz Mason jars. Spoon the banana-almond mixture on top of the oats and gently swirl with a knife or spoon to create ribbons.
  4. Seal the lids tightly and refrigerate for at least 6 hours or overnight to allow the oats to hydrate.
  5. Before serving, top each jar with fresh banana slices and toasted almonds.