Strawberry Banana Oats Chia (Printable)

Creamy oats combined with fresh strawberries, ripe banana, and chia seeds for a nourishing start.

# Ingredient List:

→ Grains

01 - 1 cup old-fashioned rolled oats, certified gluten-free

→ Dairy and Alternatives

02 - 1 cup milk, dairy or plant-based such as almond or oat milk
03 - 1/2 cup Greek yogurt or dairy-free yogurt

→ Fruits

04 - 1 cup strawberries, hulled and diced
05 - 1 medium ripe banana, sliced

→ Seeds and Sweeteners

06 - 2 tablespoons chia seeds
07 - 1 to 2 tablespoons maple syrup or honey

→ Flavorings

08 - 1/2 teaspoon pure vanilla extract
09 - Pinch of salt

# Steps:

01 - In a medium bowl or jar, combine oats, chia seeds, milk, Greek yogurt, maple syrup or honey, vanilla extract, and salt. Mix thoroughly until well blended.
02 - Gently fold in half of the strawberries and half of the banana slices into the oat mixture.
03 - Divide the mixture evenly between two jars or containers.
04 - Top each serving with the remaining strawberries and banana slices.
05 - Cover and refrigerate overnight, allowing at least 8 hours for the oats and chia seeds to fully hydrate and soften.
06 - In the morning, stir gently and add an extra splash of milk if desired for a looser consistency. Serve chilled.

# Expert Advice:

01 -
  • You literally do nothing in the morning except grab a jar from the fridge and eat—no stove, no cleanup, pure breakfast magic.
  • The chia seeds absorb liquid overnight and create this naturally pudding-like texture that feels indulgent without any actual cooking.
  • Fresh strawberries and banana add brightness and natural sweetness, so you're eating real fruit, not just sugar pretending to be breakfast.
  • It's flexible enough to match whatever's in your kitchen, whether you're dairy-free, gluten-conscious, or just tired of the same old cereal.
02 -
  • Chia seeds expand as they absorb liquid, so if you overshoot the measurement thinking you're adding crunch, you'll end up with something that tastes more like tapioca than breakfast—start with 2 tablespoons and adjust next time if you want more.
  • The ripeness of your banana matters more than you think; a barely-ripe banana will taste starchy and separated from the oats, while an almost-overripe one melts into the mixture and makes everything taste naturally sweet.
  • Don't skip the yogurt thinking you can just add more milk—yogurt brings a creamy richness that milk alone can't replicate, and it adds protein that genuinely keeps hunger at bay.
03 -
  • Glass jars with tight lids are worth the investment because you can actually see what's happening, and they keep flavors from absorbing into plastic the way plastic containers do.
  • Prep two or three jars at once and you'll have breakfast handled for the week, which is when this recipe stops feeling like extra effort and starts feeling like genuine self-care.
  • If your oats taste thin or watery in the morning, you probably used too much milk or your fruit was particularly juicy—next time, reduce milk by a tablespoon or two and find your exact ratio.
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