Shopping List:
-Greek yogurt
Ali Fitzgerald/ Equiniox Staff
-Rolled oats
-Peanut butter
-Banana
-Honey
-Chia seeds
-Almond milk/ alternative
-Vanilla extract
-Cinnamon
Ingredient List:
-2 tablespoons peanut butter
Ali Fitzgerald/ Equiniox Staff
-1/2 cup rolled oats
-½ medium banana
-¼ cup greek yogurt
-1 tablespoon honey
-1 tablespoon chia seeds
-splash almond milk/ alternative
-1 teaspoon vanilla extract
-sprinkle cinnamon
Directions:
Start by choosing a container with an aitight lid. You’ll want it to be airtight so that it will last longer in the fridge.
First, pour your rolled oats into the jar.
Then, start by mashing the banana, and then whipping together the peanut butter and the banana.
You’ll want it to be very well mixed without any chunks, however chunky peanut butter is a nice alternative to smooth.
Add the whipped mixture into the container.
Next, drizzle the honey over the mixture, then add the greek yogurt. Greek yogurt can be substituted for regular, but greek has a higher protein content.
You could also use this as an opportunity to add a flavor to your breakfast.
Sprinkle chia seeds, vanilla extract and cinnamon over the top.
The final touch is to pour in your almond milk or dairy alternative.
You’ll want to pour enough so that the rolled oats are covered.
Let sit for a minimum of 3 hours so that the oats become soft.
The overnight oats will last 3-4 days in the fridge, so they’re great to make ahead of time for a busy week at school!
Eating with the Equinox is supported by the Student Nutrition Association at Keene State (SNAKS)club.
To learn more about club meetings and events you can contact AFitzgerald@KSCequinox.com or president Jillian.Emerson@KSC.Keene.edu.
