Makes 2/3 servings

• 1 ripe banana, mashed
• 3 tbs creamy peanut butter
• 2 tbs chia seeds
• 1 tbs maple syrup
• 1/4 tsp ground cinnamon
• 1 cup rolled oats
• 1 1/4 cup unsweetened plant milk (I use oat)
• 1/8 tsp sea salt
• 2 tbs crushed toasted pecans (optional)

Instructions

• The night before, mash the banana, peanut butter, chia seeds, and cinnamon in a medium bowl. Stir in the oats, plant milk, maple syrup, if using, and salt, until well combined. Divide the mixture into the two (or three) portions and spoon into mason jars or small bowls with tight-fitting lids. Cover and refrigerate overnight.
• In the morning, top with pecans and other toppings, if using, and breakfast is served. If you prefer your oatmeal hot, microwave it for a minute or transfer to a small saucepan and heat for 1-2 minutes