Banana Cinnamon Overnight Oats + Recent Eats

Good morning guys! I’ve got a bunch more recent eats to share with you, including a new overnight oats recipe that turned out great. I love waking up and having breakfast waiting for me in the fridge, and I’ve been enjoying trying different combos of fruits & flavoring agents.

Also, while typically with overnight oats, you soak the base (oats, milk, sweetener, chia etc.) & then top with berries, granola, or nut butter in the morning, I definitely prefer to mix EVERYTHING together before it goes in the fridge. I like all of my ingredients to be slightly softened by the almond milk, and to let the flavors meld into the whole bowl.

But hey, I won’t judge if you’d rather wait til the morning to add banana!


Also, I’m so glad I welcomed cinnamon back into my breakfast life. It had been a while.

Banana Cinnamon Overnight Oats 
Serves: 1


  • 1/3 cup rolled oats
  • 1/3 cup non-dairy milk, such as unsweetened vanilla almond milk
  • 2 tsp. chia seeds
  • 2 tsp. maple syrup
  • 1/4 tsp. cinnamon
  • 1/2 banana, sliced thin & halved


  1. Add oats, milk, chia seeds, maple syrup, and cinnamon to a bowl & mix well to combine. Fold in banana slices.
  2. Place in fridge overnight and enjoy in the morning.


Recent Eats

And here are other recent eats from the past week!


Unfortunately, the above picture is NOT very attractive, especially since the asparagus were in a nice tower but fell on the way to my table. Still, this Tofu et Legumes Grilles from Elephant Walk in Porter Square was DECLICIOUS. It came with a side of rice too, which was heaven with the creamy, full-flavored green curry sauce.

Fun fact: They have a TON of vegan options. Like 10 or 15. It’s also a bit pricy, but if you’re a vegan in the Boston area looking for somewhere to eat for a special occasion, I totally recommend this.


On Sunday night I made a big pot of this Cauliflower & Chickpea Coconut Curry. This super easy recipe tastes wonderful fresh, but unfortunately, the leftovers aren’t quite as good. Still, I’m sure variations of this recipe will show up more once it gets cold!


MORE CURRY! Curry is still my favorite dinner to prepare. It’s super easy, customizable, and most importantly, insanely tasty. This time, I used Karee (yellow) curry paste & added a bit of turmeric to amp up the yellow color. In this mix was sweet potato, onion, broccoli, carrot, yellow pepper, and spinach. I cooked a side of jasmine rice & added that in as well. Perfection.


Smoothie bowl! This was my typical creation: unsweetened vanilla almond milk, frozen wild blueberries & peaches, spinach, Sunwarrior vanilla protein powder, & cocoa powder. Topped with hemp hearts & chia seeds for some omega 3s.


And then this amazing smoothie came into my life. I will post a more detailed recipe tomorrow but in the mix was: almond milk, banana, frozen blueberries, spinach, cocoa powder, & PB2. The PB2 gave such a wonderfully peanutty taste that this was basically like a dessert.


Last, but not least, here’s my super simple but filling lunch. 1/2 an avocado, sliced, 1/2 yellow bell pepper, chopped, & about 3/4 cup of black beans on a whole wheat tortilla. I could barely get this tortilla closed, but I like messy foods :)

Avocados are so magical. They add so much flavor, creaminess, & bulk to a wrap that I didn’t feel I needed to add anything else (like salsa, vegan cheese etc.). I’m really loving these simple bean & veggie wraps.

What’s the best thing you’ve eaten this week??

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