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I just realized the last Overnight Oats recipe I shared with you was in December. That is probably a new record for me! You all know how much I love my oats and my overnight oats are my whole world when it comes to breakfast.
So excited to share this new recipe with you as it is nut free for my nut allergy friends!
Hands down the most popular recipes here on the site are the overnight oats. And it really makes perfect sense to be honest. Breakfast is important and having a simple, tasty, make ahead option is key. We literally live on these and it makes life such a breeze.
Of all the recipes here, the Banana Bread Overnight Oats takes the absolute cake– or should I say loaf?? The other one that is probably the most shared is the Peanut Butter Banana Protein Overnight Oats. I guess people just love their bananas in the morning! But I surely have to mention the Peanut Butter and Jelly, the Peanut Butter Cup and–wait, that’s a lot of peanuts. And what if you can’t have them???
I take for granted being able to eat things like peanut butter and a whole slew of things that contain what other people are allergic to. For some people, maneuvering through foods they can eat is not the easiest. So today, I thought I would go with a nut free overnight oats recipe since so many of them seem to contain some form of nut.
Are you a tahini fan? If you haven’t had it before, it’s similar to a nut butter but is made of sesame seeds. I have recently come to really enjoy it. It can be a bit on the salty side for me so I prefer it in sweeter recipes like this one. It can be a great alternate if you are unable to have nut butters. It’s made of sesame seeds so it is AOK for many. And it changes things up a bit if you are like me and eat nut butters pretty much every single day.
As for the real winner of this recipe, it’s the caramelized bananas. Oh. My. Goodness. I have been obsessed with these 5 Minute Maple Fried Bananas lately and they are so simple to make. Just a bit of coconut oil, ghee or your favorite cooking oil and some bananas and these cook up in just a few minutes.
Top your oats, toast, ice cream with them or really just eat them straight from the pan!
If you are new to Overnight Oats, head over and check out my FAQ’s on these delicious breakfasts. They will make your morning such a breeze and in the tastiest way of all! And if you are looking for the rest of my variations, head over to my Overnight Oats section of the recipes page!
TRY MY OTHER FAVORITE OVERNIGHT OATS RECIPES:
- BANANA BREAD OVERNIGHT OATS
- CINNAMON ROLL OVERNIGHT OATS
- PEANUT BUTTER CHEESECAKE OVERNIGHT OATS
- PUMPKIN BANANA OVERNIGHT OATS
- TRIPLE CHOCOLATE PROTEIN OVERNIGHT OATS
- CHOCOLATE PEANUT BUTTER OVERNIGHT OATS
- 1/2 c rolled oats gluten free if necessary
- 1/2 c milk of choice dairy free or regular is fine!
- 2 tsp chia seeds
- 1 T tahini
- 1/2 tsp vanilla extract
- 2 tsp pure maple syrup more if you prefer sweeter
- 1/2 tsp cinnamon
- 1/2 banana
- 2 tsp coconut oil or desired cooking oil
- In a small jar or bowl that can be sealed, combine all ingredients except the banana and oil.
- Stir well and seal. Refrigerate overnight or at least 4 hours.
- Before serving, slice banana into 1/2 in. slices. Heat oil over medium heat and place bananas in skillet. Cook 1-2 minutes each side until golden brown. Top oats with bananas and enjoy!
- Add a sprinkle of sesame seeds if desired.