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Hummingbird Cake Overnight Oats
Sweet, creamy, crunchy, and full of that sweet, Southern Hummingbird cake flavor! This overnight oats recipe makes mornings quick and easy.
Course
Breakfast
Cuisine
American - Breakfast
Prep Time
5
minutes
minutes
Resting Time
8
hours
hours
Total Time
5
minutes
minutes
Servings
1
Calories
545
kcal
Author
Marye Audet-White
Ingredients
1
ripe banana
mash ½ and slice ½
2
tablespoons
orange juice
, any citrus juice will work
½
cup
oats
,I used quick oats
½
cup
milk
, more if desired
2
tablespoons
yogurt
,I used vanilla
1
tablespoon
chia seeds
1
teaspoon
vanilla extract
2
teaspoons
sugar
or to taste
¼
teaspoon
cinnamon
Pinch
salt
1
teaspoon
coconut flakes
unsweetened
1
tablespoon
chopped pecans
1
Maraschino cherry
1
teaspoon
pineapple
, unsweetened in juice - crushed
Instructions
Cut the banana in half.
Mash half the banana and add a ½ teaspoon of orange juice to keep it from turning brown.
Slice the other half of the banana and drop the slices in to orange juice (or other citrus) for a minute to keep them from turning brown
Drain the banana slices and pat dry.
Add oats, milk, mashed banana, yogurt, chia seed, vanilla, sugar (or sweetener), cinnamon, and salt to a bowl.
Mix well.
Top with coconut flakes, chopped pecans, banana slices, and a cherry.
Cover with plastic wrap.
Chill for 6 hours or overnight.
Eat cold or warm up in the microwave.
Notes
Use half the banana, almond milk, and fat free/sugar free vanilla yogurt to cut the calories down by 150 calories or so.
Nutrition
Calories:
545
kcal
|
Carbohydrates:
80
g
|
Protein:
14
g
|
Fat:
19
g
|
Saturated Fat:
5
g
|
Cholesterol:
17
mg
|
Sodium:
77
mg
|
Potassium:
881
mg
|
Fiber:
12
g
|
Sugar:
34
g
|
Vitamin A:
275
IU
|
Vitamin C:
13.8
mg
|
Calcium:
283
mg
|
Iron:
3.2
mg