Overnight oats are the ultimate low-effort breakfast, but adding extra virgin olive oil completely changes the game. The silky fat from the oil balances the natural sweetness of the banana and honey, while the sharp, warming cinnamon cuts through the richness. You get soft, soaked oats contrasting perfectly with the crisp crunch of crushed almonds.
This isn't just about taste. Eating oats with a good pour of olive oil slows down your digestion, keeping your energy steady and keeping you full until lunch. The healthy fats in the oil also help your body absorb the nutrients from the fruit and nuts, turning a basic bowl of carbs into a breakfast that actually works for you.
This bowl is already a balanced main event with complex carbs, healthy fats, and a bit of protein from the milk and nuts. To make it an even more complete meal, I recommend serving it alongside a boiled egg or stirring in a scoop of thick Greek yogurt.
Ingredients
- 100 grams rolled oats
- 240 milliliters soy milk (or milk of your choice)
- 30 milliliters extra virgin olive oil
- 15 milliliters honey
- 30 grams raisins
- 30 grams crushed almonds
- 2 grams ground cinnamon
- 1 medium banana (approx. 120 grams), sliced
Method
- Mix the oats, soy milk, cinnamon, and raisins together in a bowl or jar.
- Stir in the honey and extra virgin olive oil until the liquids coat the oats evenly.
- Cover and leave in the fridge overnight (or for at least 4 hours) so the oats soak up the liquid and soften.
- Top with sliced banana and crushed almonds just before you eat to keep the fruit fresh and the nuts crunchy.
Nutritional Analysis
Nutrient Per Serving
Calories 585.5 kcal
Protein 16.8 g
Fat 26.7 g
Fiber 10.4 g