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Overnight No-Cook Banana Oatmeal

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Overnight No-Cook Banana Oatmeal

Nutrition Facts

Overnight No-Cook Banana Oatmeal
CaloriesCalories
443 Per Serving
ProteinProtein
18g Per Serving
FiberFiber
10g Per Serving
×
Calories 443
Total Fat 9.5 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 4.0 g
Cholesterol 3 mg
Sodium 68 mg
Total Carbohydrate 74 g
Dietary Fiber 10 g
Sugars 21 g
Protein 18 g

Dietary Exchanges
3 starch, 1 fat-free milk, 1 fruit

Ingredients

Servings   4  

  • 2 1/2 cups fat-free milk
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 3 1/2 cups uncooked oatmeal (not instant or quick-cooking)
  • 2 medium bananas, peeled, halved lengthwise, and sliced crosswise
  • 1/4 cup chopped unsalted pecans or walnuts

Directions

Tip: Click on step to mark as complete.

  1. In a large, resealable container or bowl, stir together the milk, honey, and vanilla. Stir in the oatmeal. Cover and refrigerator overnight.
  2. Remove the oatmeal from the refrigerator. Spoon it into bowls. Top each serving with the bananas and pecans.

Cooking Tip: Prefer oatmeal with a thick consistency? If so, add another heap of oatmeal. Prefer it looser? Add a few more splashes of milk.

Tip: To ripen green bananas, remove any plastic wrapping and store them at room temperature until ripe. Store ripe bananas in the refrigerator; their peel will darken, but the fruit will remain fresh. Peel and freeze overripe bananas to use in smoothies or baking. 

Tip: Baking raw, dry oats for 1 hour at 250˚F will destroy any bacteria that may cause a foodborne illness.
Copyright © 2018 American Heart Association, Healthy for Good™. Every purchase helps fund the work of the AHA/ASA.

Nutrition Facts

Overnight No-Cook Banana Oatmeal
CaloriesCalories
443 Per Serving
ProteinProtein
18g Per Serving
FiberFiber
10g Per Serving
×
Calories 443
Total Fat 9.5 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 4.0 g
Cholesterol 3 mg
Sodium 68 mg
Total Carbohydrate 74 g
Dietary Fiber 10 g
Sugars 21 g
Protein 18 g

Dietary Exchanges
3 starch, 1 fat-free milk, 1 fruit

Ingredients

Servings   4  

  • 2 1/2 cups fat-free milk
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 3 1/2 cups uncooked oatmeal (not instant or quick-cooking)
  • 2 medium bananas, peeled, halved lengthwise, and sliced crosswise
  • 1/4 cup chopped unsalted pecans or walnuts

Directions

Tip: Click on step to mark as complete.

  1. In a large, resealable container or bowl, stir together the milk, honey, and vanilla. Stir in the oatmeal. Cover and refrigerator overnight.
  2. Remove the oatmeal from the refrigerator. Spoon it into bowls. Top each serving with the bananas and pecans.

Cooking Tip: Prefer oatmeal with a thick consistency? If so, add another heap of oatmeal. Prefer it looser? Add a few more splashes of milk.

Tip: To ripen green bananas, remove any plastic wrapping and store them at room temperature until ripe. Store ripe bananas in the refrigerator; their peel will darken, but the fruit will remain fresh. Peel and freeze overripe bananas to use in smoothies or baking. 

Tip: Baking raw, dry oats for 1 hour at 250˚F will destroy any bacteria that may cause a foodborne illness.
Copyright © 2018 American Heart Association, Healthy for Good™. Every purchase helps fund the work of the AHA/ASA.

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

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