Make-Ahead Banana Peanut Butter Protein Oats

Peel 4 whole ripe bananas and slice them into thin rounds, about 1/4-inch thick. Set aside in a bowl.

In a large mixing bowl, combine 4 cups of dry rolled oats, 2 cups of vanilla protein powder, and 2 teaspoons of ground cinnamon. Whisk the dry ingredients together thoroughly to ensure the protein powder and cinnamon are evenly distributed throughout.

In a microwave-safe bowl, warm 3/4 cup of natural peanut butter for 20-30 seconds until slightly softened and easier to stir.

Pour 5 cups of unsweetened almond milk into the bowl with the dry mixture. Add the warmed peanut butter and 2 teaspoons of pure vanilla extract. Stir vigorously with a large spoon or whisk for 2-3 minutes until the peanut butter is completely incorporated, the protein powder is fully dissolved, and the mixture is smooth with no dry pockets remaining.

Gently fold in the sliced bananas, distributing them evenly throughout the oat mixture. Reserve about 12 banana slices for topping if desired.

Divide the mixture evenly among 6 individual sealable jars or meal-prep containers, filling each about 3/4 full. If using reserved banana slices, place 2 slices on top of each portion.

Secure the lids tightly on all containers and place them in the refrigerator for at least 4 hours, or ideally overnight, to allow the oats to fully absorb the liquid and soften to a creamy consistency before consuming.