This version uses mashed banana inside the base to distribute flavor, moisture and sweetness, while chia helps thicken the liquid while it rests. The proportion was designed for a breakfast portion that can be prepared the day before and adjusted with a little more milk when serving.
Ingredients
• 45 g of rolled oats
• 8 g of chia seeds
• 90 g ripe banana, mashed
• 150 g of cold milk
• 1 g of cinnamon powder, about 1/2 teaspoon
• 1 pinch of salt
To finish
• 30 g sliced banana
• 3 g of rolled oats
• 1 g of chia seeds
Preparation method
1. Mash the banana
Place the 90 g of banana in a jar with a lid measuring around 350 to 400 ml and mash well with a fork, until you obtain a puree without large pieces.
2. Assemble the base
Add the milk, cinnamon and salt and mix until the banana is well dispersed. Add the oats and 8 g of chia and stir for about 30 seconds, scraping the bottom and sides to avoid leaving dry seeds.
3. Make a second mix
Let the pot rest for 5 to 10 minutes and stir again. This second movement helps to break up clumps of chia before the mixture thickens completely.
4. Refrigerate
Cover and refrigerate for at least 4 hours. For a more uniform and soft texture, prefer around 8 hours; the preparation can also remain for up to 12 hours before serving.
5. Adjust and finish
Stir overnight oats before eating. If it's thicker than you like, add 10 to 20 g of milk little by little. Finish with banana slices, 3 g of oats and 1 g of chia.
Right spot / how to know it’s ready
After 4 hours
The chia should have already formed a gel and the oats should be hydrated, but still slightly chewy. The base is creamy and spoonable, but a little looser than after an all-nighter.
After 8 hours
The tendency is to obtain the most balanced texture: soft oats, fully hydrated chia and thick cream, but still easy to stir. The banana must be integrated into the base, without pockets of puree.
After 12 hours
The mixture tends to become denser and the flakes softer. If the spoon opens a groove that takes a long time to close or the cream is too heavy to stir, add 10 to 20 g of milk until it reaches the desired creaminess.
Tips for the recipe to work out
Choose rolled oats
Flaked oats maintain their structure better after hours in liquid. Very fine flakes soften more and can produce a doughier texture.
Use very ripe banana
The riper the banana, the easier it is to be incorporated into the base and the more natural sweetness it delivers. Knead before adding the oats to avoid dense lumps at the bottom of the pot.
Don't skip the second mix
The chia starts to gel quickly. Stirring again after 5 to 10 minutes reduces the chance of small balls of seeds forming that are hydrated on the outside and dry in the center.
Leave space in the pot
A 350 to 400 ml container allows mixing without overflowing and leaves space for the topping and for any adjustment with milk.
Substitutions and variations
Milk can be replaced, in the same amount in grams, with a sugar-free vegetable drink. Thinner drinks make the base a little less creamy; Full-bodied drinks may thicken more.
For a more fluid version, reduce the chia to 5 to 6 g. For a firmer texture, use 10 g, knowing that it may be necessary to add 10 to 20 g of milk when serving.
If you want a more neutral flavor, remove the cinnamon. It does not interfere with the structure of the recipe.
How to store
Prepare in a clean jar, keep covered and refrigerated at 4°C or below. To better preserve the flavor and appearance of the banana, prefer to consume it the next day; Due to quality, this formulation is best used within 48 hours.
After removing from the refrigerator, avoid leaving the jar at room temperature for more than 2 hours; in an environment above 32 °C, reduce this interval to 1 hour. If there is a suspicious change in odor, appearance or presence of mold, discard.
Freezing is not recommended for this version, because the banana and hydrated base may lose texture when thawing.
How to serve / side dishes
Serve cold, straight from the pot or transferred to a bowl. For texture contrast, finish just before eating with fresh banana, a little oatmeal and chia, as on the cover.
Common mistakes
Why was it too thick?
The most common cause is too much chia, too little liquid or longer rest. Mix 10 g of milk at a time until the spoon glides easily, without turning the base into a drink.
Why was the chia clumped?
This happens when the seeds hydrate together and are not redistributed. Mix well when assembling and repeat mixing after 5 to 10 minutes.
Why are the oats still firm?
Thicker flakes need more time. Extend the rest up to approximately 8 hours; If the base seems dry, add 10 to 15 g of milk before returning it to the refrigerator.
Why was it watery?
Check that the chia was weighed correctly and that the banana was incorporated evenly. Stir again and leave for another 30 to 60 minutes in the refrigerator before fixing; the hydration continues to thicken the base.
