Almond Butter and Banana Overnight Oats with Toasted Coconut and Cacao Nibs

In a dry skillet over medium-low heat, toast 1/3 cup unsweetened coconut flakes, stirring frequently until golden brown (about 3-4 minutes). Remove from heat and let cool completely.

In a small bowl, whisk together 1.5 cups unsweetened almond milk and 2 scoops vanilla protein powder until smooth with no lumps.

In a large mixing bowl, combine 1 cup rolled oats, 2 tablespoons chia seeds, 2 tablespoons flaxseed meal, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon cardamom.

Add the almond milk and protein powder mixture to the oat mixture and stir well to combine.

Fold in 1 cup Greek yogurt and 2 tablespoons maple syrup until fully incorporated.

In a small microwave-safe bowl, warm 3 tablespoons almond butter for 15-20 seconds until slightly runny. Stir in 1 teaspoon vanilla extract.

Divide half of the oat mixture between two mason jars or airtight containers.

Slice 1 banana and divide the slices between the two containers, placing them on top of the first oat layer.

Drizzle half of the warmed almond butter mixture over the banana layer in each container.

Add the remaining oat mixture on top of the almond butter layer in each container.

Cover and refrigerate overnight or for at least 6 hours.

When ready to serve, slice the remaining banana. Top each jar with banana slices, toasted coconut flakes, 1.5 tablespoons cacao nibs per jar, and 1 tablespoon hemp seeds per jar.

Serve chilled, or allow to sit at room temperature for 5-10 minutes if you prefer a less cold breakfast.