Banana Foster Overnight Oats

Ingredients

• 🥣Rolled Oats, not instant or steel-cut50 g
• 🥛Whole Milk, cold⅔ cup
• 🥣Plain Greek Yogurt, full fat for creaminess½ cup
• 🍌Banana, ripe with some brown spots1
• 🧈Unsalted Butter, for pan-frying1 tbsp
• 🍯Dark Brown Sugar, packed1 tbsp
• 🥃Dark Rum, replaces bourbon or brandy1 tbsp
• 🌰Walnuts, roughly chopped25 g
• 🫙Vanilla Extract, pure extract preferred½ tsp
• 🧂Cinnamon (ground), added to oat base¼ tsp
• 🧂Kosher Salt, to balance sweetness¼ tsp

Contains Dairy, Gluten, Tree nuts. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Mix the oat base

   In a 16-ounce mason jar or airtight container, combine 50g of rolled oats, ⅔ cup of whole milk, ½ cup of plain Greek yogurt, ½ teaspoon of vanilla extract, ¼ teaspoon of ground cinnamon, and ¼ teaspoon of kosher salt. Use a long spoon to stir the ingredients vigorously for at least 30 seconds until the yogurt is completely smooth and incorporated with the milk.

   5 min
2. 2

   Hydrate the oats

   Seal the jar tightly with its lid and place it in the refrigerator to rest for at least 8 hours, or ideally overnight. During this time, the oats will absorb the liquid and the yogurt will thicken, creating a texture similar to a dense pudding. This step is essential for the oats to soften without the application of heat.

   480 min
3. 3

   Prepare the toppings

   Peel the banana and slice it into uniform rounds approximately ½-inch thick. If the slices are too thin, they will dissolve into mush during the cooking process. Roughly chop the 25g of walnuts into bite-sized pieces if they are whole, providing a necessary textural contrast to the soft oats.

   5 min
4. 4

   Caramelize the foster sauce

   Place a small non-stick skillet over medium heat and add 1 tablespoon of unsalted butter. Once the butter has melted and begun to bubble, sprinkle in 1 tablespoon of dark brown sugar. Stir constantly with a silicone spatula for about 1 minute until the sugar dissolves into the butter and the mixture starts to foam and turn a deep mahogany color.

   2 min
5. 5

   Flambé the bananas

   Add the sliced bananas to the skillet in a single layer. Pour in 1 tablespoon of dark rum. Let the mixture bubble for 2 minutes, gently turning the banana slices once with your spatula. The alcohol will cook off, and the liquid will reduce into a thick, syrupy glaze that coats the fruit perfectly.

   3 min
6. 6

   Garnish and serve

   Remove the oat jar from the refrigerator and give it one final stir. Pour the warm caramelized bananas and all of the residual rum syrup directly over the cold oats. Sprinkle the chopped walnuts over the top for crunch. Serve immediately while the topping is still hot, creating a delightful temperature contrast with the chilled oat base.

   2 min

Nutrition per serving