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Maple Banana Overnight Oats

Maple Banana Overnight Oats

charger Pre-Run
Eat 2-3 h before

A deliberately simple overnight oats recipe designed for long run morning. Unlike everyday oats loaded with chia, flax, and nuts, this version strips back the fiber and fat intentionally — giving you a high-carb, easy-to-digest fuel source that won't sit heavy or cause GI distress mid-run. The banana and maple syrup provide fast-acting carbs on top of the slow-release oats for sustained energy across your long effort.

skilletCook0 min
soup_kitchenPrep5 min
restaurantYield1 jar
boltCarbs~78g
exerciseProteins~8g
Ingredients

Oats

1 cup (80 g) rolled oats (not steel-cut)
1 cup (240 ml) unsweetened almond milk
1 ripe banana, mashed
2 tbsp (30 ml) maple syrup
1 tsp honey
1/4 tsp cinnamon
1 small pinch of fine sea salt
Notes

Prep the night before so it is ready to grab straight from the fridge. Eat 2-3 hours before heading out — this gives your body enough time to digest without feeling full on the run. Do not add chia seeds, flax, or nuts to this recipe — the low fiber content is intentional and performance-critical.

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Instructions
1

Mash the ripe banana thoroughly in the bottom of a jar or container until smooth with minimal lumps.

1 ripe banana, mashed
2

Add the rolled oats, almond milk, maple syrup, honey, cinnamon, and salt. Stir everything together until well combined and the banana is evenly mixed throughout.

1 cup rolled oats
1 cup unsweetened almond milk
2 tbsp maple syrup
1 tsp honey
1/4 tsp cinnamon
1 small pinch of fine sea salt
3

Cover and refrigerate overnight or for at least 6 hours. The oats will absorb the liquid and soften completely.

4

In the morning, give it a stir. Eat cold straight from the jar — no reheating needed. Do not add toppings that are high in fiber or fat before your run.

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