I didn’t even have to stir anything together; I just layered all the ingredients in the parfait glass, poured some non-dairy milk on top, popped it in the fridge, and that’s it!
Just keep in mind, the key to making this dish really “sing” with flavor is three things:
- using real vanilla bean powder (or a high-quality alcohol-free vanilla extract)
- using frozen blueberries which sort of melt into the dish overnight and create a seriously sweet syrup that’s too die for
- using a fresh, but very ripe banana to layer the oats in—not a bright underripe green or yellow one which is hard to digest and not nearly as creamy or sweet
I also suggest getting your hands on some of Bob’s Red Mill extra-thick rolled oats if possible. These oats are the *best* part about this dish. Instant or quick oats will just turn to a powdery mush, so whatever you do, use rolled oats which will absorb the non-dairy milk like a sponge and create a pillowy, plump texture that simply can’t be beat!
- 1/2 cup extra thick old-fashioned (rolled) oats
- 1 small, very ripe fresh banana, chopped into slices
- 2 tablespoons raw organic coconut flour (or you could sub flax but it would taste different)
- 1/4 cup frozen blueberries
- 1/4 tsp. real vanilla bean powder or 1 tsp. alcohol-free vanilla bean extract
- (optional): cinnamon
- 1 cup non-dairy milk (I used unsweetened vanilla almond milk by Silk)
- dash of NuNaturals pure stevia extract (or small drop of liquid stevia)
- Add 1/4 cup of the oats, then 1/2 of the banana slices, the coconut flour if using, then the rest of the oats, then add the rest of the bananas (in layers like a parfait).
- Add the vanilla bean, then the blueberries, the stevia, and then the cinnamon if using.
- Pour the non-dairy milk on top and the ingredients will all melt down together so nicely! The oats and coconut flour will absorb the extra liquid to make it nice and thick the longer it sits. It will be like pudding once it's done!
- Stick in the fridge for at least 4 hours, preferably overnight.
- Enjoy the next day for breakfast, a snack, or dessert. Feel free to add extra toppings if you choose.
I have to admit, I often eat this recipe for dinner, it’s so good and it goes really well with a variety of smoothies if you’re looking for a substantial meal. I also highly suggest using frozen wild blueberries if you can find them, they are sweeter and twice as rich in antioxidants as regular frozen blueberries.
What’s your favorite overnight oatmeal recipe? 🙂