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Chia Overnight Oats with Caramelized Bananas and Nuts Recipe

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3.9 from 46 reviews

Delicious and creamy chia overnight oats topped with caramelized bananas and walnuts, perfect for a nutritious breakfast or brunch. This recipe combines the wholesome goodness of oats and chia seeds soaked overnight with a luscious bananas foster topping made in a skillet for a delightful treat.

  • Author: Sarah
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes plus overnight refrigeration
  • Yield: 4 servings
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Ingredients

Chia Oatmeal Pudding:

  • 1 Cup Milk (or milk alternative, such as almond milk)
  • 1 TBS Pure Maple Syrup
  • 1 TBS Brown Sugar – packed
  • 1 TBS Creamy Peanut Butter (or any creamy nut butter)
  • 1 tsp Cinnamon
  • 1/2 tsp Vanilla Extract
  • Pinch of Kosher Salt
  • 1/2 Cup Rolled Oats
  • 2 TBS + 1 tsp Chia Seeds – leveled

Bananas Topping:

  • 3 TBS Unsalted Butter
  • 2/3 Cup Pure Maple Syrup
  • 1/4 Cup Brown Sugar – packed
  • 1/2 tsp Cinnamon
  • 3 tsp Real Rum Extract
  • 1 tsp Vanilla Extract
  • 3 medium Firm Bananas – peeled and sliced into coins
  • 1/2 Cup Walnuts – chopped (substitute: Pecans)

Instructions

  1. Make the Oat and Chia Pudding: In a large resealable jar, whisk together the milk, maple syrup, brown sugar, peanut butter, cinnamon, vanilla extract, and a pinch of salt until smooth. Then add the rolled oats and chia seeds and stir vigorously or seal the jar tightly and shake vigorously to combine the ingredients thoroughly. Seal the jar closed.
  2. Refrigerate Chia Oatmeal Pudding Overnight: Place the jar in the refrigerator and chill for at least 4 hours, preferably overnight, allowing the oats and chia seeds to soak and thicken into a pudding consistency.
  3. Make the Banana Topping: In a large, deep-sided skillet over medium heat, melt the unsalted butter until slightly foamy. Add the maple syrup, brown sugar, and cinnamon, stirring until the sugar dissolves completely. Stir in the rum extract and vanilla extract, then bring the mixture to a gentle simmer. Let it simmer for 1-2 minutes, stirring occasionally to blend flavors.
  4. Caramelize the Bananas: Add the sliced bananas to the skillet and stir to coat them in the sauce. Cook the bananas for about 3-4 minutes until they are softened and slightly caramelized. Stir in the chopped walnuts and a pinch of salt, cooking for an additional minute until everything is coated and glossy. Remove the skillet from heat and set aside.
  5. Serve Oats and Chia Seed Pudding: Give the chilled overnight oats a good stir to mix any separated ingredients. Spoon the pudding into individual jars or bowls. Top each serving generously with the warm caramelized banana and walnut topping. Sprinkle with a little extra cinnamon if desired, and enjoy immediately.

Notes

  • Sugar: Light brown sugar is used, but dark brown sugar works equally well.
  • Milk: Any type of milk or milk alternative like almond or coconut milk can be used. Thinned yogurt or kefir can also serve as substitutes for milk.
  • Storage: Store overnight oats in an airtight container in the refrigerator for up to 5 days.
  • Topping Storage: The bananas foster topping can be stored in the refrigerator for up to 2 days and is great as a topping for pancakes or waffles.
  • Creamy Oats Option: For creamier oats, add ½ cup of frozen sliced banana after refrigeration and blend until smooth.
  • Scaling: Use the serving size slider in the recipe card to scale the recipe up or down as needed.
  • Questions: Comments and questions in the recipe section are welcomed for clarifications or tips.

Find it online: https://cookingwithsarah.com/chia-overnight-oats-with-caramelized-bananas-and-nuts-recipe/