Maple Cinnamon Overnight Oats with Caramelized Banana Topping

In a large mixing bowl, combine 2 cups old-fashioned rolled oats, 2 tablespoons chia seeds, 2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt. Mix well to distribute the spices evenly.

Add 2 cups milk, 1 cup Greek yogurt, 1/4 cup maple syrup, and 2 teaspoons vanilla extract to the oat mixture. Stir thoroughly until all ingredients are well combined and no dry spots remain.

Divide the mixture evenly among four mason jars or airtight containers. Seal and refrigerate overnight or for at least 6 hours.

The next morning, prepare the caramelized banana topping. Peel 4 large ripe bananas and slice them into 1/2-inch thick rounds.

Heat a large non-stick skillet over medium heat. Add 2 tablespoons unsalted butter and allow it to melt completely.

Once the butter is melted and begins to foam slightly, add 3 tablespoons brown sugar. Stir continuously until the sugar dissolves completely and begins to bubble, about 1-2 minutes.

Carefully add the banana slices to the pan in a single layer. Allow them to cook undisturbed for 2 minutes until they begin to caramelize on the bottom.

Gently flip each banana slice using a spatula or tongs. Cook for another 2 minutes until both sides are golden brown and caramelized. Be careful not to overcook or the bananas will become mushy.

Remove the pan from heat and let the caramelized bananas cool slightly for 5 minutes.

Remove the overnight oats from the refrigerator and stir each portion gently.

Top each serving of overnight oats with an equal portion of the caramelized bananas, making sure to drizzle some of the caramel sauce over each serving.

Sprinkle each serving with 2 tablespoons of toasted chopped walnuts and add fresh berries if desired.

Serve immediately while the caramelized bananas are still warm, creating a delightful contrast with the cool, creamy oats.