Overnight oats have become a popular breakfast option over the last few years but this cold oatmeal dish has in fact been around since the early 1900s.
The original overnight oats - bircher muesli - was created by a Swiss doctor/nutritionist named Maximilian Bircher-Benner. He treated his patients with a mixture of oats, nuts, and fruit that steeped in milk overnight. The oats become a pudding-like porridge by the morning. There is no cooking involved. This recipe can be adapted to taste and diet preferences.
Preparation time 5 minutes (plus refrigeration) Bake time 0 minutes Makes 4-6 servings (800 grams or about 3½ cups)
1 banana, very ripe and mashed
100 grams (1 cup) oats
480 milliliters (2 cups) milk, juice, water or another liquid [I used soy milk]
40 grams (¼ cup) chia seeds
1½ teaspoon vanilla extract
50 grams (3¼ tablespoons) peanut butter
Pinch of salt
Toppings like fresh fruit, nuts, raisins, cinnamon, maple syrup, shredded coconut, etc.
Stir together all ingredients in a bowl until combined.
Spoon into a large jar (or several small jars) and close with a tight-fitting lid.
Refrigerate for at least 4 hours, but preferably overnight.
Spoon a serving of overnight oats into a bowl or if using small jars, enjoy straight from the container. Add toppings. Thin with a little milk/water if the oats are too thick or add yogurt if the mixture is too thin.
Store jarred leftovers for up to 3 days in the refrigerator.