Overnight Oats Breakfast Cookie

For a good thickness, I use a plate or shallow bowl with a 5-1/2 to 6-inch diameter. When using a plate, it's helpful if it has a rim or indentation.

Yield: 1 serving

Ingredients

1/2 cup rolled oats
1/2 cup mashed banana (may substitute another fruit puree like applesauce, pumpkin, or even apple or pumpkin butter*)
2 tablespoons milk of choice
1-1/2 to 2 tablespoons protein powder (may substitute almond or oat flour*)
1 to 2 tablespoons peanut butter (or nut or seed butter of choice)
1/8 teaspoon kosher salt
Optional extras: raisins, shredded coconut, chocolate chips, chia seeds, cocoa powder, chopped nuts, and/or melted peanut butter or Nutella for a drizzle topping

Stir all of the ingredients together in a small bowl. (I find it helpful to mash the nut butter into the fruit first to fully incorporate it.) Spread the mixture over a plate or shallow bowl (a 5-1/2 to 6-inch diameter or ridge on a plate works well). Add a drizzle of melted nut butter, if desired. Refrigerate overnight, uncovered, or with a paper towel placed gently over top.
I have refrigerated for up to three days, uncovered the whole time, with good success. After two days, however, I would recommend covering with plastic wrap to prevent the oats from drying out further. The banana version will darken over time but still tastes great.

*Some options (like unsweetened applesauce in place of overripe banana or swapping out flavored protein powder for almond or oat flour) will provide less sweetness. Feel free to adjust to suit personal preference. Add-ins like raisins or a few chocolate chips dotted overtop are good options for added sweetness. Also, the healthy fat in a drizzle of your favorite nut butter enhances the natural sweetness.