Let me tell you a secret: these are more than just vanilla chai overnight oats. They’re actually vanilla chai almond butter & banana overnight oats but I thought that was too long of a name. So here you have it, a new overnight oats recipe to satisfy your breakfast cravings. These are packed with protein and will keep you full for a while!
I basically took my almond butter & banana overnight oats recipe and modified it a little bit by subbing freshly brewed chai tea in for some of the almond milk. I kept the base the same because with almond butter + banana you really can’t go wrong.
These oats are vegan, gluten-free, and refined sugar-free. I use brown rice syrup to sweeten them because it has a really low glycemic index and does not spike my blood sugar levels. Plus I find it really easy to digest and it gives a little bit of a butterscotch flavor to the oats. If you’ve never tried it before, it’s one of the healthiest sugar substitutes out there. It is unrefined, all-natural, and almost always organic.
Now, on to the overnight oats. As you can tell by the name, the hardest part about making them is having to stick them in the fridge overnight. The basic premise of overnight oats is that you let oats soak overnight in your liquid of choice with a 1:1 ratio of oats to liquid. I always use almond milk but you could use soy milk or coconut milk too.
I add in chia seeds because I like my overnight oats a little bit thicker and less runny. The almond butter helps with this too and the taste is just over the moon yummy. I added an extra dollop of almond butter on top with a cinnamon swirl and some sliced banana in the morning. The fun part is adding all the toppings because there are so many possibilities!
The waiting is what I have a hard time doing, but it is so worth it in the morning when I have a delicious breakfast ready for me to dig into. Overnight oats especially come in handy when I’m in a rush. I keep them in a mason jar so that I can take them on-the-go.
- 1 large ripe banana, mashed
- 1 cup rolled oats, gluten-free
- 2/3 cup masala chai tea, brewed
- 1/3 cup vanilla almond milk, unsweetened
- 1/4 cup raw almond butter
- 1 tbsp chia seeds
- 1 tbsp brown rice syrup or other liquid sweetener
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- Stir all the ingredients together in a medium sized bowl.
- Pour the mixture into a pint-sized mason jar and place in the fridge overnight.
- In the morning, take out your jar and enjoy!