Ingredients

The following ingredients have 4 Servings
  • 1 banana, sliced ((fresh, ripe))
  • ½ banana, mashed ((can be previously frozen, overripe))
  • 1 tablespoon tahini
  • ⅓ cup rolled oatmeal, dry
  • 5.3 ounces Greek yogurt, non-fat ((150 grams; plain, unsweetened))
  • 2 tablespoons milk, 2%
  • ½ teaspoon cinnamon
  • 2 tablespoons walnuts, chopped
  • ½ lemon, juiced ((optional))
  • pomegranate arils or other fruit for garnish ((optional))

Instruction

  • Slice the fresh banana and mash the overripe banana.
  • If you are making the jar(s) a few days in advance, sprinkle the sliced banana with the optional lemon juice. This will help to prevent the banana from browning.
  • Stir the mashed banana, tahini, oats, yogurt, milk, and cinnamon together in a mixing bowl. Combine thoroughly.
  • Place half of the oat mixture into the bottom of a wide-mouth pint-sized canning jar.
  • Layer half of the sliced bananas on top of the oats.
  • Put the rest of the oat mixture into the jar and then add the rest of the bananas.
  • Top with the walnuts and any optional garnishes (such as pomegranate arils).
  • Put the lid on the jar and refrigerate overnight. Feel free to prepare several jars in advance; these will keep for 3-4 days.