Almond butter needs to be fully worked into the oat milk before the oats and chia go in. Once the mixture starts thickening, stubborn pockets of nut butter are difficult to distribute without disturbing the set. Taking a minute to make the liquid base uniform prevents a few dense, expensive spoonfuls of glue.
BreakfastBanana Almond Butter Skyr Overnight Oats
Creamy overnight oats with thick plain skyr, almond butter, cinnamon, vanilla, and fresh banana. The chia seeds set the mixture into a spoonable breakfast with a mild nutty finish.
Ingredients
Preparation Steps
Mix the base
Whisk the oat milk, plain almond butter, and vanilla extract in a lidded jar or bowl until the almond butter is evenly dispersed with no large lumps. Stir in the dry oats, dried chia seeds, ground cinnamon, and plain skyr, scraping the sides and bottom until the mixture is uniform and no dry oats remain.
Chill overnight
Cover and refrigerate at 4°C / 40°F or colder for at least 6 hours or overnight. The oats should be thick, creamy, and spoonable, with the chia seeds evenly suspended rather than pooled at the bottom.
Add the banana
Slice the banana and place it over the chilled oats just before serving.
Recipe insights
A smooth almond butter base
One substantial breakfast jar
The stated yield is one serving, and the recipe nutrition data lists 35.04 g of protein and 12.64 g of fiber for the full jar. That protein content comes largely from 200 g of skyr, not a decorative spoonful of yogurt. For lower dairy reliance, replace it with the supplied alternative: 200 g of unsweetened, thick soy yogurt, stirred in the same way.
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