Peanut Butter and Banana Overnight Oats (Vegan and Gluten-Free!)

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peanut butter and banana overnight oats I’m not the best with technology.

I know this may come as a shock to some of you because I run such a fancy weblog, but it’s the truth. I shamelessly rocked a Motorola Razr until 2010, and in college I wrote all of my papers in my dorm’s computer lab because I never downloaded Microsoft Word on my laptop (which I affectionately referred to as my “TV-Radio” for four years).

Since entering the blogosphere, I’ve tried to become more tech-savvy/aware, and I feel like I’ve made some decent headway. (I have an iPhone! I make the tweets!) However, I still tend to be fashionably late to every tech party, and it usually takes me a while to hit my stride. For this reason, I find it very stressful that new social media outlets seem to pop up on the reg. As soon as I think I’ve got a handle on one, a different new-fangled “social networking service” has become trendy. It’s like virtual whack-a-mole, and I’m exhausted. I mean, WHAT IS REDDIT?

This is why I need an intern.

peanut butter and banana overnight oats In order to maintain my sanity, I try not to obsess over too many social media platforms at once. I’ve picked a few that make sense to me, and I try to calmly focus on those, i.e. Facebook, Twitter, and Pinterest. Facebook is self-explanatory, and Twitter is doable, but it took me a while to get on board with Pinterest. This is probably because it was first explained to me by a friend who used it to collect “style inspiration.” “You can create whole virtual bulletin boards of handbags that you like,” she said. “Or shoes! And makeup looks!” Frankly, I thought this sounded terrible. Why would I want to waste time making a collage of bags and shoes that I loved but couldn’t have?! And who exactly would be recreating these elaborate makeup looks on me? The whole exercise seemed depressing.

So, when I begrudgingly signed up for Pinterest over two years ago, I rarely used it. That was until people kept telling me that I needed to leverage the platform to promote my blog. This was anxiety-inducing because my photos back in the day weren’t exactly the most appetizing. (Please see this picture of Osso Buco, which sends me into a fit of giggles every time I look at it. Shockingly, it has never been repinned.) As you can imagine, I was overwhelmed when I started perusing the endless supply of beautiful food on Pinterest. Everything was so perfect! How???

After getting over my initial Pinterest panic, I began to use it as a resource. Instead of pinning pictures of bags and shoes, I began collecting food. I pinned food photos that were beautifully styled, used light and color in interesting ways, and recipes that piqued my curiosity. I felt motivated to better my own photography, which led to appropriating my roommate’s DSLR and working on my food styling. Then I started pinning my fancy photos, and people actually repinned them. It was a social media miracle!

As Logan likes to tell everyone these days, “Serena looooooves Pine-tryst.” I do. I’m a total convert. What I love most about Pinterest is that it inspires so many fabulous edible creations. I’ll see something a few times (cauliflower pizza crust, chia seed pudding, etc.), and eventually, Ill feel compelled to riff off it. Overnight oats are the most recent example of this. After pinning a ridiculous number of recipes for “refrigerator oatmeal,” I finally decided to whip up one of my own, which is how magical Peanut Butter and Banana Overnight Oats came to be.

peanut butter and banana overnight oats I’m pretty high on these oats, people. Honestly, I didn’t anticipate liking them that much, but they surprised me. I’m not sure whether it’s the comforting flavor combo of peanut butter and bananas or the incredible creaminess of the oats, but this oatmeal rocks my world. Plus, I like the fact that it’s cold, which makes it strangely refreshing and almost dessert-like. Actually, I ate these oats for dessert yesterday (in addition to breakfast), and I felt excellent about it.

From a foolproof standpoint, it really doesn’t get much better than these bad boys, and there’s a fighting chance that you already have most of the ingredients for overnight oats in your pantry/cupboard. All you have to do is mash a banana, stir in some oats, almond milk, peanut butter, and chia seeds, put the mixture in the fridge while you get your beauty sleep, and BOOM. You’re done. (I like to refrigerate the oats in mason jars because they’re cute and portable, but they’re obviously not essential.) Personally, I’m partial to dressing up my oatmeal with sliced banana and a little bit of honey and cinnamon or dark chocolate shavings, but the topping possibilities are endless. You do you.

peanut butter and banana overnight oats In addition to their deliciousness and convenience factor, these overnight oats are literally packed with health benefits. First and foremost, oats are an excellent whole grain source of antioxidants and fiber, and they help reduce your risk of practically every disease in the book (cancer, diabetes, heart disease, obesity, etc.). Peanut butter adds protein and healthy fat, and banana gives you a nutritious dose of potassium, mood-boosting tryptophan, and even more fiber. I won’t bore you again with the superfood qualities of chia seeds, but there are many, and they are glorious. In short, eating a serving of this oatmeal will keep you full, energized and freakishly happy for hours. Chest bump.

Now, if you’re thinking that the concept of eating cold oatmeal sounds weird and gross, I totally get it. I was obviously equally wary of eating refrigerated mush. However, I’m pretty confident that once you try this overnight awesomeness, you’ll be just as hooked as I am. For the record, some of my favorite things on this blog are items that I initially thought I would hate (see: chia seed pudding and Gwyneth’s falafel). So be brave, friends! Make the oats. Eat the oats. Love the oats.

Peanut Butter and Banana Overnight Oats: (Serves 2)

peanut butter and banana overnight oats Ingredients:
1 large ripe banana, mashed (about ½ cup)
¼ cup creamy peanut butter
1 cup gluten-free rolled oats (Do not use quick cooking oats!)
1 cup unsweetened almond milk
1 tablespoon chia seeds (optional)
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
1 teaspoon light agave or honey (You may use more if you like sweeter oatmeal. Duh.)
Optional Toppings:
Sliced Bananas
Drizzle of Agave, Maple Syrup or Honey
Cinnamon
Dark chocolate shavings or chips
Coconut shavings

Preparing your Peanut Butter and Banana Overnight Oats:

-In a medium bowl, mash your banana with a fork.

peanut butter and banana overnight oats step-by-step-Add the remaining ingredients to the bowl.

peanut butter and banana overnight oats step-by-step-Mix until well combined. (Really mix, people! The peanut butter needs to be evenly distributed, and this may require a little extra elbow grease.)

peanut butter and banana overnight oats step-by-step-Pour the mixture into two airtight containers. (Yes, you can just cover the mixing bowl tightly with plastic wrap. I prefer to refrigerate individual servings, but you do what you have to.)

peanut butter and banana overnight oats-Refrigerate the oats for at least 3 hours or overnight.

peanut butter and banana overnight oats-When ready to eat, give the oats a good stir.

peanut butter and banana overnight oats-Add toppings of your choice and get after it.

peanut butter and banana overnight oats

Peanut Butter and Banana Overnight Oats (Vegan and Gluten-Free!)

Author - Serena Wolf

Prep Time: 3 hours 10 minutes
Yields: 2 servings

Ingredients

  • 1 large ripe banana mashed (about ½ cup)
  • ¼ cup creamy peanut butter
  • 1 cup gluten-free rolled oats
  • 1 cup unsweetened almond milk
  • 1 tablespoon chia seeds optional
  • ½ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • 1 teaspoon light agave or honey You may use more if you like sweeter oatmeal. Duh.

Optional Toppings:

  • Sliced Bananas
  • Drizzle of Agave Maple Syrup or Honey
  • Cinnamon
  • Dark chocolate shavings or chips
  • Coconut shavings

Instructions

  • In a medium bowl, mash your banana with a fork.
  • Add the remaining ingredients to the bowl and mix until well combined.
  • Pour the mixture into two airtight containers and refrigerate for at least 3 hours or overnight.
  • When ready to eat, give the oats a good stir, add toppings of your choice, and dig in!

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132 Comments

  1. HP on January 19, 2018 at 2:31 am

    OK, so you don’t cook the oats at all?

    • Serena Wolf on January 19, 2018 at 8:17 am

      Nope, you don’t cook the oats at all! They soften in the milk overnight.

  2. Jennifer Sue Prekopa on July 20, 2017 at 3:39 pm

    I’ve tried overnight oats before and just cannot get past the cold factor. I really want to make these…anything with peanut butter or bananas is instantly moved to the top of my to- make list…. Any suggestions on heating these in the morning for those of us that don’t do cold oats?

    • Serena Wolf on July 21, 2017 at 12:48 pm

      Totally feel you–the cold def isn’t for everyone! I would prep the oats as recommended and let them soak overnight to minimize cook time in the a.m. Then you can just heat them in a small saucepan over medium-low for a couple minutes until heated through! Just a heads up, you may need to add an extra splash of almond milk to keep loosen them up in the pan.

      • Jennifer Sue Prekopa on July 21, 2017 at 1:17 pm

        Awesome! Thanks.

  3. Chris Wilkinson on May 10, 2017 at 6:13 pm

    nice diary
    good recipe

  4. Vikash Bihani on April 14, 2017 at 2:19 pm

    You have mentioned to add Honey. How can it be Vegan dish?

    • Serena Wolf on April 14, 2017 at 2:47 pm

      Honey is optional for those who are not vegan. It’s simply listed as an alternative to agave in the ingredient list!

  5. Guest on January 22, 2017 at 8:28 am

    I made this recipe about 20 times until I added up the calories and estimated that it’s about 1060 calories per jar (using 2% fat regular milk). I’ve started using powdered peanut butter instead and it’s just as good. I recommend switching if you’re watching out for your waist line.

    • Serena Wolf on January 22, 2017 at 9:40 am

      There are actually two servings per recipe, and each serving is around 470 calories. (Just want to clarify so nobody gets confused.) Thrilled that these oats are in your regular rotation, and great to know they taste just as good with powdered peanut butter!

  6. Nicole on January 12, 2017 at 10:46 am

    I just can’t believe how good this is!! I don’t usually like chia seeds in things but I couldn’t even tell they were there! My husband and I both just digged into it this morning and we both loved it! Such a good recipie, thank you!!

    • Serena Wolf on January 15, 2017 at 10:26 am

      Love to hear that!!! So happy this was such a success!

  7. Rosa Tamm on January 8, 2017 at 7:26 pm

    Can this be substituted with steel cut oats? (That’s what I have)

    • Serena Wolf on January 8, 2017 at 9:41 pm

      Yes, steel cut oats will work fine! You may need to stir in a little extra almond milk in the am if they’re too thick (steel cut oats are coarser than rolled).

  8. Darcy on October 24, 2016 at 1:47 pm

    Does anyone heat this up before eating? Is that a good thing to do?

  9. Umm Faatimah on October 10, 2016 at 8:53 am

    Excellent recipe looks fantastic! But could you sustitute the peanut butter bwith anything else please?

    • Serena Wolf on October 10, 2016 at 1:00 pm

      Feel free to use any nut butter you like! (Almond, cashew, sunflower, etc.)

      • Umm Faatimah on October 10, 2016 at 2:37 pm

        Thanks! As I am not really a fan of peanut butter, and haven’t really explored any other nut butters…

  10. Desiree Sheppard on May 3, 2016 at 2:36 am

    All I have are old fashioned quick oats but I noticed in your notes that you urged not to use them, how come? 🙁

    • Serena Wolf on May 3, 2016 at 8:39 am

      Unfortunately, quick cooking oats aren’t hearty enough for overnight oats. Because they’re so thin, they will disintegrate in the milk overnight leaving you with a paste-like texture (ugh). They also have a slightly chalky taste. Sorry!!

  11. Natalie on May 2, 2016 at 4:19 pm

    I made this with normal milk as i am not vegan and it’s absolutely the best. I might find some almond milk next time and try it the right way. Im sure that will taste just as nice.

    • Serena Wolf on May 3, 2016 at 8:35 am

      So happy to hear that, Natalie!! Hope you love them with the almond milk as well.

      • Natalie on August 5, 2016 at 5:59 pm

        I’ve just seen this comment as haven’t logged in for a while but, i did try it with almond milk a few weeks later. I must say it just makes it taste even yummier. l loved it so much i even told my friend the other day to make it. She has got as far as buying the ingredients but that’s it. I hope she likes it.

  12. Talia on March 4, 2016 at 12:06 pm

    This was sooo good! I made a double batch and had breakfast ready in the fridge for four days. I was worried about the bananas turning black and getting funky, but everything came out perfect! Thank you!

    • Serena_Wolf on March 8, 2016 at 9:54 am

      YES! Thrilled to hear this was a success!

  13. Alison Haines on December 8, 2015 at 4:26 pm

    This is so yummy, you’d never believe it’s healthy for you!

  14. Iselin Berstad Larsen on November 8, 2015 at 1:22 pm

    This is just yummi.. I put the peanutbutter in the bananamash and the peanutbutter dissolved much better. 😉 And I used Soyamilk with chocolateflavour and the yumminess exploded – cant wait until work tomorrow!

  15. Wendy on September 27, 2015 at 11:18 pm

    I LOVE the combination of peanut butter and banana so much, for smoothie and for overnight oatmeal! I actually just blogged about my simple overnight oatmeal recipe and I featured this recipe and one of my favourites! Hope you don’t mind! 🙂

    xx Wendy
    Living Vazzy | Easy Overnight Oatmeal Recipe

    • Serena_Wolf on September 28, 2015 at 8:16 am

      Thanks for sharing, Wendy! So glad that this recipe is one of your favorites, and love all the other inspiration in your roundup! xx

  16. Fawn Cockrum on September 8, 2015 at 9:41 pm

    How far ahead could you make these? Would once a week be too long?
    Also, has anyone figured the weight watchers points on these? I don’t think there will be too many….

  17. Marcella ~ WhatAWonderfulWorld on August 3, 2015 at 5:36 pm

    Love this recipe!! Thanks so much for sharing 😀

    • Serena Wolf on August 3, 2015 at 5:50 pm

      My pleasure, Marcella! So glad you loved them!!

  18. Joan on July 15, 2015 at 2:01 pm

    Hi I was wondering if I could use Almond butter instead? and also what jar size to did you use?

    thank you! it looks great! @s

    • Serena_Wolf on July 15, 2015 at 2:40 pm

      Yes, you can definitely use almond butter! The jars in the photos were 6-ounces, but this will make about 3 cups oats. So I’d recommend using 2 12-ounce jars or 3 8-ounce jars. Hope you try them!

  19. brandy on July 6, 2015 at 1:47 pm

    Honey is not vegan , just so your aware. To make it Vegan, it would have to only be with Agave.

  20. mari on April 25, 2015 at 3:45 am

    Love this recipe!! I’m on a restricted calorie diet, so I’ve made a few do able changes.
    I actually do half milk, half water, and use powdered peanut butter! Still soon amazing and easy!!

    • Serena_Wolf on April 25, 2015 at 10:15 am

      So happy to hear that, Mari! Love to know that these substitutions work!

  21. Meredith Eng on April 16, 2015 at 9:28 am

    These are delish! I put a little less peanut butter in than the recipe states, and I feel like I should have used the full amount. (Sorry I didn’t listen!). Super easy/quick to make, and I will definitely do it again!

  22. Emily Matteson on April 7, 2015 at 10:35 pm

    Hi there — I would love your thoughts on making the mixture sans oats (to get the chia all jell-o-y like) and heating it up with instant oats. Does the heat frak with the chia?

    Or, I’ve also considered making instant oats with half the amount of hot water, then adding the mixture for a creamier consistency…?

    Essentially, all I have are a slew of quick oats, and don’t want to go back to the store!

    Thank you in advance for your advice!

    • Serena_Wolf on April 8, 2015 at 9:14 am

      Hi Emily– So quick cooking oats are a little tricky here. I haven’t experimented with any of your proposed methods, so I can’t say for sure what will/won’t work, but I’d def avoid heating the chia if you can (plus, these oats are meant to be served cold).

      Here’s my thought: Cook the instant oats as directed. Let them cool, then stir in the other ingredients, only using about 1/4 cup of almond milk (instead of 1 full cup), then pop them in the fridge for a few hours. I’m not positive, but I think that will work. Godspeed!

      • Emily Matteson on April 8, 2015 at 9:20 am

        Thank you! I’ll give the quarter cup a go. I’m glad I asked about the chia before heating them!

  23. Abby Hendren LeGrange on March 22, 2015 at 12:20 pm

    I made these and the flavor is awesome, but the texture wasn’t right to me. I used steel cut oats and flax meal instead of chia. Could that be why? The oats felt like undercooked rice to me. Can you reccomend what oats I should use for a better result? Thank you for sharing this!! I know I’ll like them when I get the recipe right!!

    • Serena_Wolf on March 22, 2015 at 12:26 pm

      Hi Abby- the steel cut oats were definitely the issue. They’re a little too thick and hardy for this. You should just use regular old fashioned rolled oats (not the quick cooking kind). And flax may have given it a grainier texture. If you don’t have chia, you can definitely make them without! Hope your next attempt is success!!!

  24. dunbelievethat on March 15, 2015 at 9:42 am

    I just put these in the fridge!! I had some already (oops :P) and they tasted amazing!! I can’t wait!! Thank you so much for this recipe:)

    • Serena_Wolf on March 17, 2015 at 7:00 pm

      YAY! Hope these were a raging success!

  25. The Fit Foodie on February 23, 2015 at 1:07 am

    Hello lovely. Just wanted to let you know this recipe has been stolen and republished here: http://neversurrenderfitness.com/gluten-free-peanut-butter-banana-overnight-oats/. This particular website has taken lots of my blog posts too. Wanted to let you know!

    • Serena_Wolf on February 23, 2015 at 9:46 am

      Thank you, Sally!!! I really appreciate you letting me know. I just left a comment on his post. I’m sort of appalled that he didn’t just steal the recipe/photo, he stole the actual post text. So ridiculous. Hope you have a great week! xx

  26. Mathilda Elg on January 31, 2015 at 3:03 pm

    I swept together this baby about ten minutes ago and it both look and taste really promising. For the first time in my life I look forward to breakfast!

    • Serena_Wolf on February 1, 2015 at 12:56 pm

      Thrilled to hear this, Mathilda. These are my fave, so I hope you love them as much as I do!

  27. Tamara Stelmakhova on January 16, 2015 at 3:57 pm

    I’m not much of an oatmeal person but I decided to try this because banana and peanut butter anything is usually delicious. This was amazing! I fell in love with this! Yum!!

    • Serena_Wolf on January 16, 2015 at 6:29 pm

      So glad you loved them, Tamara!

  28. Natalie Cachero on January 16, 2015 at 3:51 pm

    do you just put a cup of uncooked oats? or do you have to cook them beforehand?

    • Serena_Wolf on January 16, 2015 at 6:30 pm

      Yep, you want to use raw oats!

  29. Sj Schutz on December 2, 2014 at 11:47 pm

    Can I do this recipe with Steel Cut Oats?

    • Serena_Wolf on December 3, 2014 at 8:51 am

      Steel Cut Oats should work perfectly! (They’ll have slightly sturdier/chewier texture.)

  30. Lauren on November 28, 2014 at 3:15 am

    what are the macros per 1 for these?

  31. Jax on November 11, 2014 at 12:45 pm

    Very interested and it’s looks super yummy but how many calories per jar?

    • Pauline Haefele on January 18, 2015 at 1:41 pm

      should have around 410 kcal per jar 🙂

  32. cindie619 on November 7, 2014 at 3:06 pm

    This is delicious! Do you know how many calories are in this by any chance? Thanks so much! 😀

    • Sunrise250 on January 12, 2015 at 2:14 pm

      Counting calories is only relevant when eating processed foods and will not even help much with that. Refined carbohydrates (sugar, fruit juices, sweeteners all act in the same way) which have had their fibre removed cheat the carefully evolved human digestive system and cause problems with satiation thereby causing the body to ask for more sooner.

      If the food you eat contains mainly natural fiber, as in this recipe, it will keep you feeling full longer. That is the important thing. (Observing a natural eating pattern using whole (unprocessed) foods as the north star makes calorie counting redundant.)

      Unfortunately calorie watching has become a sort of religion and a huge marketing tool and efforts to explain the unmitigating caveats that all but invalidate such thinking are very slowly gaining ground as with Lustig’s Sugar(s): The Bitter Truth on YouTube (5 million hits.)

  33. Julianne on October 31, 2014 at 10:32 pm

    After mixing the ingredients I licked the fork to clean it off and I just wanted to eat it all right then and there. I kept mixing it and licking the fork just to keep tasting it, but i told myself to stop and wait for the finished product. I can’t wait! I didn’t have vanilla extract so i used nutmeg instead.

    • Marcio Gabriel on September 27, 2015 at 3:49 am

      I guess all that saliva added extra flavour to your oats. yummy!

  34. fords on October 19, 2014 at 3:43 pm

    Honey isn’t vegan, so you might want to clarify that in your recipes

    • Serena_Wolf on October 19, 2014 at 4:04 pm

      Sorry for any confusion! I always try to lead with agave (or maple syrup) in vegan recipes, but I like to give the honey option for non-vegans as well (since it’s a common non-vegan pantry staple).

  35. Terez Taylor on October 18, 2014 at 9:13 pm

    I followed the recipe and this made what seemed like much more than two servings. Those jars in the picture look tiny, and each serving has a half cup of oats! Not sure if I wasn’t paying attention when I measured but this made a larger batch for me (3 portions instead of 2). But it was absolutely delicious!

  36. Beth on October 12, 2014 at 9:23 am

    Can I use water of does it have to be Almond Milk??

    • Serena_Wolf on October 13, 2014 at 9:16 am

      Beth, you can definitely do water. I wouldn’t recommend it, as water won’t be as thick or flavorful as using milk (also, you can use any kind of milk that you like), but it will get the job done in a pinch.

  37. natheriot on October 8, 2014 at 9:24 pm

    Gonna prepare this tonight for lunch tmrw 🙂 wooo.

  38. Sarah on July 21, 2014 at 2:25 am

    This sounds really yummy! Can I eat this over the course of a few days? Or does it have to be used up by the next morning/day? Thank you!

    • Serena_Wolf on July 21, 2014 at 8:53 am

      You can definitely eat these over the course of a few days! As long as you keep them in an airtight container in the fridge, they’ll keep really well for 3-4 days.

  39. Hytekblue on June 25, 2014 at 2:15 pm

    I love Overnit Oats. They have changed the way I look at breakfast! There are so many variations. Mighty tasty and great for you.

  40. Kristen on April 24, 2014 at 2:48 am

    Instead of 1 cup of milk, I do 1/3 natural greek yoghurt and 2/3 milk – tastes amazing! I also made a nutella and banana version a few
    months ago and it was probably the best breakfast I have ever had (though not as healthy as using raw cacao like I usually do)!!

  41. chanelle p. on April 23, 2014 at 12:24 pm

    So delicious! Thank you so much for sharing your delicious recipe! It was so tasty 😀 instead of using peanut butter, I substituted it for almond butter, so it was easy to mix. Thank you again!

    • Serena_Wolf on April 23, 2014 at 3:35 pm

      My pleasure, Chanelle! So glad that these were such a success. I usually use almond butter for exactly that reason!

  42. Cathy on April 10, 2014 at 4:21 pm

    Why can’t we use quick cooking oats?

    • Serena_Wolf on April 10, 2014 at 4:28 pm

      You can definitely use quick cooking oats if that’s what you happen to have! I just prefer to use rolled oats because quick-cooking can sometimes have a chalky taste/texture.

  43. tesslee100 on March 30, 2014 at 5:18 pm

    I just popped these in the fridge. Can’t wait to try them for the very first time tomorrow!

    • Serena_Wolf on March 31, 2014 at 9:31 am

      Ahhh, hope you love them!

  44. Melinda VN on March 25, 2014 at 1:34 pm

    These DID rock! I was also very skeptical of eating cold oatmeal mush, but you convinced me to try it. It was actually delicious and so easy! I added strawberries on top and it is now my new go-to desk breakfast. Thank you!

    • Serena_Wolf on March 25, 2014 at 6:13 pm

      YES! Love to hear this. And strawberries are so festively spring-like! Thrilled these are making an appearance at your desk.

  45. Tory on March 20, 2014 at 10:26 am

    Stupid good. Eating these at my desk right now and forced my boss against her will to try them and now she thinks I’m wholesome and domestic, win-win.

    • Serena Wolf on March 20, 2014 at 12:36 pm

      I feel so happy for both of us right now!

  46. paigecorbin on March 19, 2014 at 9:00 am

    Obsessed! Just had this for breakfast at my desk. Super easy to make

    • Serena_Wolf on March 19, 2014 at 9:18 am

      AH! Love to hear that! Sassy desk breakfast.

  47. Dixya Bhattarai RD on March 13, 2014 at 1:26 pm

    it took me a really long time to realize social media is so important to a food blogger..pinterest, i am getting there. I have been pinning recipes lately but im really bad about actually making them..now i only prefer my oats this way. I have made these for my classes and people are always so skeptical in the beginning but after a spoon or two – they are sold.

    • Serena_Wolf on March 13, 2014 at 6:03 pm

      I feel like using social media is a constant learning curve for me, but I’m glad you are slowly hopping on the pinterest wagon with me! I’m totally hooked on making oats this way now that I’ve finally tried them, and I love that you are making these for your classes. Any favorite flavor combos I should try?

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