Overnight oats are best the next day, though they’ll keep in the refrigerator for up to three days. This recipe makes enough for two. If you’d like to make more personalized breakfasts, divide the oats between small jars to make individual servings. In this recipe, bananas and a drizzle of honey lend a subtle sweetness.
1 cup old-fashioned rolled oats (not quick-cooking)
1 cup low-fat milk, plus more for serving
1 banana, sliced
1 teaspoon honey
1/4 teaspoon ground cinnamon
1 cup raspberries
1/4 cup chia seeds
Set out a container or jar with a tight-fitting lid. Stir together the oats, milk, banana slices, honey, and cinnamon. Cover container and slide into the fridge. Oats will be ready overnight, or after about 5 hours.
Divide oats between two bowls, add a splash of milk, and top each with raspberries and chia seeds. Serve immediately.