BREAKFAST Banana Walnut Bread Overnight Oats SERVES 4 • 1 container per serving PREP TIME 15 minutes COOK TIME 0 minutes TOTAL TIME 15 minutes Ingredients 3 ripe bananas, sliced 1 tablespoon maple syrup 3 cups fat-free milk 1 tablespoon ground cinnamon 2 cups old-fashioned oats 1 teaspoon vanilla ¾ cup chopped walnuts, divided 1/2 teaspoon salt Directions 1 . Put the bananas in a large container with a lid. Using a Nutrition Analysis (per serving) potato masher or a fork, mash them until smooth . Calories 458 2 . Add the milk, oats, half the walnuts, maple syrup, Total Fat 15 .0 g cinnamon, vanilla and salt . Combine thoroughly . Saturated Fat 2.0 g Refrigerate, covered, overnight . Trans Fat 0.0 g Polyunsaturated Fat 10.0 g 3 . To serve, divide the oat mixture into four serving dishes, Monounsaturated Fat 2.0 g such as Mason jars or glass containers with lids . Top Cholesterol 3 mg each serving with the remaining chopped walnuts . Sodium 370 mg The overnight oats will last up to 5 days covered in the Carbohydrates 63 g refrigerator . The oats will continue to soften the longer Fiber 8 g they sit . Total Sugars 23 g Protein 15 g Dietary Exchanges 11/2 fruit, 11/2 starch, 1 low-fat milk, 1 lean meat, 2 fat This recipe from California Walnuts is an American Heart Association Heart-Check Certified Recipe. 5