Overnight oats with banana and dates
- 5 min
- 4 servings
- Breakfast
- Vegetarian
Ingredients
For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.
- Rolled oats180 g
- Milk600 ml
- Natural yoghurt (curd)120 g
- Bananas2
- Dates (pitted)40 g
- Raisins (sulphite-free)20 g
You need
- Jars and lidded containers
- Sharp knife and chopping board
- Measuring cups and spoons
Method
- The night before: spoon 180 g oats into each jar. Pour in 600 ml milk, add 120 g yoghurt and stir 20 seconds until there are no dry oats left.
- The night before: chop 40 g dates into small pieces and scatter them with 20 g raisins on top. Put the lids on.
- The night before: put the jars in the fridge for at least 6 hours. The oats are ready when they have soaked up most of the milk and are soft.
- Morning: slice 2 banana over the top. Eat cold, or warm in the microwave for 1 minute, stirring halfway.
Tips
- The jars keep 2 days in the fridge, so fill two nights' worth at once.
- For a toddler, chop the dates and raisins very small or blend them in, as whole dried fruit can be a choking risk.
Make it easier
- The night before: Fill the overnight oats jars tonight (2 minutes).
Keeping and freezing
- Fridge: keeps 1 day in a lidded box. Cool it within an hour of cooking.
- Freezer: does not freeze well; eat within the fridge time.
Good to know
- Contains: gluten (wheat, oats), milk / dairy.
- Asthma: buy dates (pitted), raisins (sulphite-free) without sulphites (220–228).