Yield:
2 Servings
Prep Time:
10 Minutes
Cook Time:
Overnight (Chill Time)
Category
Breakfast
Calories:
360
Carbs:
65
Fat:
6.8
Fiber:
7.8
Protein:
13.4
WW Points:
2
ingredients
1 medium banana, divided
splash of vanilla extract
dash of cinnamon
1 cup old-fashioned oats, divided
½ cup almond milk, divided
1 container toasted coconut vanilla Greek yogurt, divided
for the toppings:
2 dole cups no sugar added pineapple tidbits
½ cup defrosted frozen mango, diced and divided
*2 tablespoon almond slivers, divided
directions
Step 1:
Start with 2 containers that have lids. Mash one-half of the banana in each container.
Step 2:
Add cinnamon and vanilla to each container and mix.
Step 3:
Add in ½ cup oats and ¼ cup almond milk into each container and mix again.
Step 4:
Split the yogurt between each container and mix well.
Step 5:
Top each overnight oats with the pineapple and mango, cover, and refrigerate overnight.
Jenn's Note:
*Add almonds just before eating as they will soften if kept overnight.