Banana Pudding Refrigerator Oatmeal

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During our long, hot summers, I typically have sprouted grain bread/toast with homemade jam and a frozen fruit smoothie for breakfast. While I absolutely love steel cut oatmeal, the thought of making or eating hot oats before heading out into the humidity is just not appealing.

So I was intrigued by the experiments of a fellow blogger, Melissa at My Whole Food Life. She has been blogging all summer about no-cook refrigerator oatmeal recipes. I posted a list of links below! Like the whole chia seed thing, it took me a while to work myself up to eating cold oatmeal (yes, you can heat it in the microwave, but follow along with me here). Wouldn’t cold oatmeal be gross? Could the overnight process really soften the steel-cut oats? What would cold oatmeal taste like?

There was only one way to find out, and since I ran out of food a day short of grocery shopping day, this was the week for brave new discoveries! Armed with a very ripe banana, some steel-cut oats and some almond milk, I decided to put a southern recipe to the test with this Banana Pudding Refrigerator Oatmeal. In keeping with Melissa’s recipe proportions, I added chia seeds, vanilla bean and one chopped medjool date for sweetness. The date pieces dissolve a bit and taste like caramel. YUM!

How was it? Chock full of cold banana and creamy oats, this banana oatmeal won’t fool you into thinking it’s banana pudding, but it is clean tasting, filling and a little sweet. More like rice pudding? I am enjoying taking my jar of oatmeal from the staff refrigerator, to the great outdoors for some al fresco lunches. These late summer days are still pretty warm, so the cold oatmeal is appreciated. It is refreshing and not at all gross, like I feared. When winter comes, you can pop your jar of oats into the microwave and have a warm lunch in no time.

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Banana Pudding Refrigerator Oatmeal (makes one pint-sized serving)

  • 1/2 cup steel-cut oats (you can use rolled oats for a softer texture)
  • 1 teaspoon organic chia seeds
  • 1 large banana (or two small), peeled and slightly mashed
  • Seeds from 1 vanilla bean or 1/2 teaspoon vanilla extract
  • 1 organic medjool date, pitted and chopped
  • 1/2 teaspoon ground cinnamon
  • 1 to 1 1/2 cups almond milk

Combine all ingredients in a bowl or in a pint sized jar. Shake well. Refrigerate overnight or up to three days.

Want some more ideas? Check out these recipes from My Whole Food Life!

Almond Butter Chocolate Overnight Oats

Apple Cinnamon Overnight Oats

Coconut Vanilla Overnight Oats

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2 responses

  1. Pingback: Steel Cut Oats and Slow Cooker Oatmeal « SOLE Food Kitchen

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