Description
These easy Back-to-School Breakfast Cups are made with creamy Greek yogurt, bananas, rolled oats, peanut butter, chia seeds, and berries. Prep them ahead for a quick, no-cook breakfast that’s ready straight from the refrigerator on busy school mornings.
Ingredients
These easy Back-to-school breakfast cups are made with creamy Greek yogurt, bananas, rolled oats, peanut butter, chia seeds, and berries. Prep them ahead for a quick, no-cook breakfast that’s ready straight from the refrigerator on busy school mornings.
Instructions
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup milk, unsweetened soy milk, or oat milk
- 2 ripe bananas, mashed
- 3 tablespoons creamy peanut butter or almond butter
- 1 cup plain Greek yogurt
- 1 cup frozen mixed berries
- 1 tablespoon chia seeds
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 cup chopped walnuts
Notes
Step 1: Mash the bananas in a large bowl until mostly smooth, leaving a few small pieces for texture.
Step 2: Stir in the Greek yogurt, milk, vanilla extract, cinnamon, and peanut butter until creamy and well combined.
Step 3: Fold in the rolled oats and chia seeds. Let the mixture rest for 5 minutes so the oats can absorb some of the liquid.
Step 4: Divide the mixture evenly among six jars or airtight meal-prep containers, filling each about three-quarters full.
Step 5: Top each cup with frozen berries and chopped walnuts.
Step 6: Cover tightly and refrigerate for at least 4 hours or overnight. Serve chilled. If the mixture becomes too thick, stir in a small splash of milk before serving.
Keywords: back to school breakfast ideas, make ahead breakfast, breakfast cups, overnight oats, banana oatmeal cups, easy breakfast recipe, no cook breakfast