Instructions
Slice 2 bananas (save the 3rd). Heat a skillet over medium heat and cook your sliced bananas until golden brown. Set aside.
To a blender, mix your 3rd banana with the tofu, non-dairy milk, maple syrup, cinnamon, and sea salt until creamy.
In a bowl add the oats and chia seeds. Pour over your creamy blended mixture and stir everything really well. Cover and place in the fridge overnight (or at least 4-5 hours).
In your serving bowls add some granola (see my homemade recipe), then add your oat mixture and top with the sauteed bananas. Add more cinnamon if desired and enjoy!
Ingredients
3 Bananas
6 oz Silken Tofu (1/2 block)
1 cup Unsweetened Cashew Milk (any non-dairy milk)
3 Tbsp Maple Syrup
1/2 tsp Cinnamon
1/8 tsp Sea Salt (just a pinch)
2 Tbsp Chia Seeds
1 cup Oats
1/4 cup Granola (see my homemade recipe)
Instructions
Slice 2 bananas (save the 3rd). Heat a skillet over medium heat and cook your sliced bananas until golden brown. Set aside.
To a blender, mix your 3rd banana with the tofu, non-dairy milk, maple syrup, cinnamon, and sea salt until creamy.
In a bowl add the oats and chia seeds. Pour over your creamy blended mixture and stir everything really well. Cover and place in the fridge overnight (or at least 4-5 hours).
In your serving bowls add some granola (see my homemade recipe), then add your oat mixture and top with the sauteed bananas. Add more cinnamon if desired and enjoy!
