No-Cook Banana-Nuts Oatmeal

1 Reviews
100% would make this recipe again

Since oatmeal only needs just to be soaked for a while, it can be made ahead and kept in the fridge, until the next breakfast.

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Preparation : 5 min Standing : 4 h
260 calories/serving

Ingredients

1/4 cup rolled oats 26 g
1/2 cup almond beverage, unsweetened, fortified, or rice 125 mL
1 tbsp walnuts 6 g
1/2 tbsp maple syrup 8 mL
2 tsp chia seeds [optional] 7 g
1 bananas, small, or other seasonal fruit, cut into pieces 150 g

Method

  1. Add 1/4-cup oats (not instant type) to each jar of about 1 cup (250ml) volume. Pour in the milk, nuts, syrop and chia seeds, which will thicken the oatmeal.
  2. Close the lid and shake to combine. Open and top up the jar with the banana pieces. Close the lid again and keep in the refrigerator for at least 4 hours.
  3. When ready to serve, toss and enjoy.

Observations

This oatmeal in a jar can be stored 2 days in the refrigerator.

Nutrition Facts Table

per 1 serving (260 g)

Amount

% Daily Value

Calories

260

Fat

7 g

11 %

Saturated 0.9 g
+ Trans 0 g

5 %

Cholesterol

0 mg

Sodium

50 mg

2 %

Carbohydrate

48 g

16 %

Fibre

5 g

20 %

Sugars

19 g

Net Carbs

43 g

Protein

6 g

Vitamin A

6 %

Vitamin C

14 %

Calcium

18 %

Iron

12 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Bone-healthy, Heart-healthy
Excellent source of  :
Manganese, Potassium, Vitamin B12, Vitamin B2, Vitamin D
Good source of  :
Calcium, Fibre, Magnesium, Vitamin B1, Vitamin B6
Source of  :
Copper, Folacin, Iron, Niacin, Pantothenic Acid, Phosphorus, Selenium, Vitamin A, Vitamin C, Zinc
Low  :
Saturated Fat, Sodium
Free  :
Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits 1 ½
Fats 1 ½
Other Foods ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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