The average human being makes thousands of decisions each day, major and minor. Deciding what to have for breakfast has to be one of the most difficult decisions to make.
Nanacream or overnight oats? I’ve never tried banana ice cream but I really want overnight oats.
Okay, that probably makes me sound like my life consists of lying around on the sofa all day, but I can’t be the only one that is majorly ambivalent in the mornings. To save myself some brainpower, I just decided to have both, bringing the wonderful worlds of ice cream and no-cook oats together in this Reece’s NanaCream Overnight Oats.
I know, epic right?
Like, how can this possibly be breakfast? I don’t even know, but it is.
I was never really into Reece’s candy as a kid because peanut butter had yet to become an essential part of my life. Gasp! But the candy is filled with so many wonky ingredients that I would much rather find other ways to satisfy a chocolate-pb craving. This duo of nanacream being one of them.
What is nanacream? No, nothing to do with your grandmother. Although I do love my grandma very very much. She’s always happy, light-hearted, and super hospitable. And she’s an awesome home cook. Success in life is measured in reference to my grandma. Anywhoooooo, I digress.
Also known as one-ingredient ice cream, “nice cream”, or banana ice cream, a frozen banana can easy become a healthy alternative for ice cream! Whoever discovered that frozen banana (and a splash of milk) would turn into a creamy soft serve-like dream deserves a Nobel Prize. Magical, absolutely magical. Eaten plain or flavoured, nanacream has become a staple in my diet.
When I concocted this idea of combining nanacream and overnight oats, I wasn’t planning to blog about it. Just post a pretty photo on Instagram and then be done with it.
But then, I tasted it. And it would be next to evil if I didn’t share the recipe.
It was so utterly delicious it was my breakfast for the next three days. I don’t see the end of the trend yet. It’s summer and a cold breakfast like this doesn’t disappoint.
As much as mason jars are pretty props, mine doesn’t hold a lot. The melting situation we have here can be more efficiently stuffed in my face if in a bowl. This is how my food is plated for actual consumption on a regular day.
Get the recipe after the jump so you too can stuff your face with this life-changing breakfast bowl.
- Overnight Oats
- ¼ cup oats*
- 1 tbsp chia seeds
- ½ to ¾ cup unsweetened almond milk (depending on your preferred thickness)
- A splash of pure vanilla extract
- A dash of cinnamon (optional)
- 1 tsp maple syrup
- 1 tsp cacao nibs
- 1 banana, sliced and frozen
- 4 tbsp unsweetened almond milk
- 1 tbsp natural peanut butter
- 1 tbsp cocoa powder
- The night before, combine all the ingredients for the overnight oats in a bowl or a small jar. Cover and chill in the refrigerator overnight, at least 8 hours. Also, slice the banana and freeze overnight.
- When ready to serve, add frozen banana coins to a food processor with the 4 tbsp of almond milk and blend until smooth. Scrape down the sides with a spatula as needed.
- Remove half of the banana cream from the food processor to a separate bowl and store in freezer while you make the peanut butter flavour.
- Add the peanut butter to the food processor and blend until thoroughly combined. Empty the contents of the food processor into a separate bowl and store in freezer until ready to layer.
- Retrieve plain banana cream from freezer and scoop back into the food processor. Add the cocoa powder and blend until combined.
- To assemble, alternate layers of overnight oats and the two flavours of nanacream. Garnish with additional sliced bananas and cacao nibs if desired.