An overnight oatmeal power bowl

Non-Billable Hours

By Amy Aebersold

Amy Aebersold is a self-taught food enthusiast who believes anyone can cook. She began learning at a young age in the original farm-to-table environment and continued her education with 15 years of experience in the restaurant business. Follow her recipes and cooking advice at thenommery.com.

Posted October 13, 2017 2:43 PM

1 ripe banana, mashed2 tablespoons chia seeds1/3 cup rolled oats¼ teaspoon cinnamon2/3 cup almond milk1/3 cup water1 tablespoon ground flaxFor garnish: soaked almonds, pepitas, cinnamon, toasted coconut, nut butter, spices (cinnamon, ginger, allspice)The night before, mash the banana until smooth. Stir in chia, oats, cinnamon, milk and water. Cover it and refrigerate overnight.In the morning, put the oat mixture in a medium pot. Simmer on medium-high. Reduce the heat and stir until thickened. Stir in the toppings.

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