Recipe – Elvis Overnight Oats

Special occasions call for special food.  And I feel like when you have a birthday, your breakfast should be special, because otherwise it’s just an ordinary day.  No – I didn’t have a birthday, but H climbed into the double digits recently and since the girls were staying with us, I wanted to make a fun breakfast.  And “fun breakfast” apparently doesn’t have to be difficult either.  I’d recently seen a blog post with a recipe for overnight oats, and thought, “Yes, that’s it.”

And not just any overnight oats – Elvis overnight oats.  This means peanut butter, banana and honey, all things I love and that the Boy loves too.  as it turns out, H is not quite so keen on bananas, but she enjoyed the peanut-buttery-ness of this all just the same.  And it meant the Boy and I had leftovers to enjoy the rest of that beautiful weekend.  So if you’re looking for an easy breakfast that you can make in advance that also hits your sweet spots…this is it.  I made a triple batch to serve 2 adults and 2 kids, and we still had leftovers.  So take the “serves one” as a very generous portion.

Elvis Overnight Oats

Yield: 1 [generous] portion

Ingredients

1 cup milk (dairy or non-dairy will work)
1 cup quick cook oats
2 tablespoons peanut butter
1/2 ripe banana, sliced
1 tablespoon chia seeds
1 teaspoon honey
dash of salt
1/8 teaspoon vanilla extract

Instructions

Add the milk, oats, and peanut butter into a container that has a lid. Use a fork or the back of a spoon to mash the peanut butter into the oats and combine it with the milk until mixed well.

Add in the banana slices and mash to combine the banana into the oat mixture. Add the rest of the ingredients, combine well, put the lid on, and allow the mixture to sit overnight in your fridge.

In the morning, spoon the oats into a bowl (or eat straight from the container!) and add more sliced banana and chia seeds for a garnish. Enjoy!

From: “Elvis Overnight Oats” from A Beautiful Mess