Peel two ripe, spotted bananas and mash them in a bowl with a fork until they reach a smooth, liquid-like consistency. Using overripe bananas is the secret to a naturally sweet, high-protein vegetarian breakfast that tastes exactly like freshly baked bread.
Stir in the rolled oats and chia seeds. It is important to mix these thoroughly into the banana mash so the seeds can distribute evenly; this prevents clumping and ensures the oats soften uniformly during the soaking process.
Whisk in the almond milk and Greek yogurt until the mixture is silky and free of streaks. The Greek yogurt provides a significant protein boost and a creamy, custard-like texture that makes these oats feel incredibly indulgent.
Add the vanilla extract, ground cinnamon, and a pinch of sea salt. These aromatics are what transform the oat base into a true “banana bread” flavor profile, while the salt enhances the natural sugars found in the fruit.
Divide the mixture into two airtight glass jars, leaving a little room at the top for expansion. Secure the lids tightly to prevent the oats from absorbing any other scents from the refrigerator while they set.
Refrigerate for at least six hours or overnight. During this time, the oats and chia seeds will fully hydrate, creating a thick, spoonable texture. Top with chopped walnuts right before serving to maintain a fresh, nutty crunch.
