Strawberry and Banana Overnight Oats Recipe
This strawberry and banana overnight oats recipe was developed exclusively for Nuts.com and our customers by Miryam Quinn Doblas, Registered Dietitian (RD). Miryam shares her passion for nutrition and healthy eating on her website, Eat Good 4 Life.
Overnight oats are a breakfast staple in my household. Mornings can be hectic as everyone’s rushing to get ready for work and school, so preparing the oats the previous night saves a lot of time. Making sure my family eats a healthy, well-balanced breakfast is easy with this simple overnight oats recipe. There’s no cooking required. It’s also vegan and gluten-free, making it a great option for those following special diets.
Gluten-free rolled oats provide this morning meal with a good source of dietary fiber. The fiber content of rolled oats includes both soluble and insoluble fiber. Soluble fiber helps stabilize blood sugar levels and lower harmful cholesterol. Insoluble fiber is essential for a healthy digestive system and also gives you a sense of fullness.
Coupled with chia seeds, overnight oats are a fiber powerhouse. Chia seeds are also an excellent plant-based source of omega-3 fatty acids, which protect against inflammation associated with heart disease and other chronic conditions. The combination of rolled oats and chia seeds makes overnight oats a great pre-workout snack that can help sustain energy levels. Since chia seeds absorb up to 10 times their weight in water, they also prolong hydration.
I have made several different kinds of overnight oats before, but my kids seem to love this strawberry and banana version the best. You can use fresh or frozen fruit, which both provide high levels of vitamins and antioxidants. The great thing about this recipe is that you can make endless variations, so you’ll always have something new and exciting for breakfast.
I added chopped walnuts to increase the protein content, but you can also mix in nut butters or even Greek yogurt, for a nut-free version. I tossed some shredded coconut over the top before serving because it lends a nice texture and mild coconut taste. Overnight oats also work well as an on-the-go snack; I’ve taken it to work in a sealed container several times for an energizing boost during the day. I usually make a big batch for my family to enjoy throughout the week.
If you want a quick, healthy breakfast for busy mornings, or even if you’re just looking for a new overnight oats recipe, I recommend you try this one. For an easy, healthy, and satisfying breakfast, you can’t go wrong with my strawberry and banana overnight oats. Enjoy!
- 3 cups gluten free rolled oats
- 1/3 cup chia seeds
- 1/2 cup chopped walnuts
- 1/2 cup unsweetened shredded coconut
- 10 oz fresh or frozen strawberries
- 2 ripe bananas
- 2 tbsp agave syrup or maple syrup
- 4 cups almond milk
- In a large mixing bowl, combine the dried ingredients and set aside. In a blender or food processor, add the strawberries and bananas. Blend until the fruits are liquefied.
- Add the fruit mixture, milk and syrup to the dried ingredients and mix together. Cover the mixture and place it in the refrigerator overnight. Serve the next morning with extra chopped nuts, fresh fruit, or as desired.
Overnight oats will keep in the refrigerator for up to 4-5 days.
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This recipe was developed and photographed exclusively for Nuts.com by Miryam Quinn Doblas, RD, of Eat Good 4 Life.
7 Responses to “Strawberry and Banana Overnight Oats Recipe”
Would you have the calories per serving for this recipe? Thank you!
Hi there! There are 306 calories per serving. You can find the other nutritional information here: http://www.eatgood4life.com/strawberry-banana-overnight-oats/ Thanks for your interest!
Thank you so much! It was delicious!
How much is considered a serving for that calorie count? Also, if I was using yogurt instead of almond milk would I substitute equal amounts? This looks yummy!
Hi Valerie – Thanks for stopping by! A serving is 1/10th of the recipe. You would probably need to use less yogurt than almond milk since yogurt is thicker, but we aren’t sure what the conversion would be. We’ve never tried that before, but it sounds like it could work. You might need to add some water though.
May want to try coconut milk for almond milk.
You could certainly do that, Norman! 🙂