Peanut Butter Banana Buckwheat Overnight Oats

22 Mar

As a result of yesterday’s post on our Dad’s birthday and the upcoming anniversary of his death we feel so much love from our blog community. We wanted to thank everyone who commented or liked our post. Sharing our dad’s story is always hard, but something we also love to do. We want others to know just how much of a wonderful father, husband, and friend he was. Thanks for letting us share his love for life with ya’ll.

Now we must move on to a much brighter, happier topic.
What may that be?
Only our favorite meal of the day.

We want to know, do you ever have a hard time deciding what to have for breakfast? I mean there are so many options. You have your choice of oatmeal, or maybe a yogurt parfait, a smoothie, a large bowl of cereal, some whole-wheat waffles, a large stack of banana pancakes, and the list continues.

You see we have this slight problem. We can never really decide which to have. We go through these stages where we are completely obsessed with one of the above and have it every single morning until we are done with it and ready to move onto something else. Right now, it is an equal mix between oatmeal and a Greek yogurt parfait.

So we thought to ourselves, why not combine the two into a yogurt oatmeal breakfast parfait?


Although we cannot take credit for this fabulous creation we are about to disclose to you. We give all the credit to Kylie over at! Her posts have recently become one of our favorite to check out for our own meal inspiration. We searched something that involved both oatmeal and Greek yogurt and this is what we found. Here’s our own personal take on her original idea.

Peanut Butter Banana Buckwheat Overnight Oats
(Serves 1)

3 Tbsp. oats
2 Tbsp. buckwheat groats
1 small container of Oiko’s blueberry Greek yogurt
2/3 cup unsweetened almond milk
½ Tbsp. chai seeds
½ banana, sliced thinly
1 Tbsp. Blueberry Flax Nature Box Granola, for topping
1 Tbsp. PB2, for topping


  1. Combine together the oats, buckwheat groats, greek yogurt, milk, chai seeds, and banana together in a bowl. Cover and place in the refrigerator overnight
  2. In the morning take it out of the refrigerator and top it with blueberry flax granola and PB2. Enjoy cold.

We would like to know what is your favorite thing to make for breakfast?


One Response to “Peanut Butter Banana Buckwheat Overnight Oats”


  1. What We Ate Week 14 | double take love - April 3, 2013

    […] Peanut Butter Banana Buckwheat Overnight Oats. This time we used plain Greek yogurt instead of blueberry. April 1st kicked off smoothies in a bowl for breakfast. This included quick oats, plain yogurt, blueberries, chai seeds, almond milk, and lots of toppings. Who says you can’t have quinoa for breakfast? We loved this combo. Strawberry Greek yogurt, quinoa, go lean crunch, banana slices, and lots of cinnamon. Pineapple Mango Greek yogurt, blueberries, banana slices, Special K cinnamon pecan cereal, and toasted coconut. Lunch Spinach salad topped with butternut squash, brussel sprouts, grilled chicken, strawberries, carrots, and 1/2 serving of Late July’s multigrain tortilla chips. Maple Grove Farm’s Balsamic Vinaigrette for the win. 9 grain crusted pollock, roasted red potatoes, steamed kale, and cauliflower. Spinach salad topped with grilled chicken, sugar-free apricot preserves, 1/2 baked sweet potato, maple sesame almonds, dried cranberries, and balsamic vinaigrette. […]

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