Mash the banana. Put the milk, peanut butter, chia seeds and flaxseed in a mason jar or a bowl with a lid.
Stir with a spoon until all ingredients have combined.
Add the rolled oats. Stir 2 - 3 times with a spoon making sure that all the oats have been covered by the milk mixture.
Cover the jar/bowl and place in the refrigerator.
Let it soak for at least 6 hours. I leave them overnight.
Take out from the refrigerator about half an hour before serving if you don't like them cold.
Serve with fresh fruit or granola.
Add oats the last. To make sure that all the ingredients have really blended well together, it is advised that when preparing overnight oats you first mix all the other ingredients apart from the oats together and then add the oats.Know your texture preference. Each of us is different and prefers different textures. And that's why overnight oats are so great because you can adapt them to your liking. This recipe provides the milk, seeds and oat amounts so that the final overnight oats are not to liquidy but also not firm. So if you like them more firm, just use a bit less milk or more oats and vice versa for a more liquidy texture.Use a covered bowl/jar. I don't have mason jars at home so what I do is use a regular breakfast bowl and simply cover it with a smaller plate. That way the oats will soak up the milk mixture without any "distractions" from the refrigerator.For babies under 1 . Replace whole milk with formula or breastmilk. For adults serving size is the same.