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banana bread overnight oats recipe

Banana Bread Overnight Oats

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

Oat Base
  • 1 cup old-fashioned rolled oats use certified gluten-free if needed
  • 1 cup unsweetened almond milk or any milk of choice
  • 1/2 cup plain Greek yogurt full-fat or 2%
  • 1 large ripe banana the riper the better
  • 1 tablespoon chia seeds
  • 1 tablespoon pure maple syrup or honey
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg optional
Toppings
  • 2 tablespoons chopped walnuts
  • 1/2 medium banana sliced, for serving
  • 1 tablespoon almond butter optional

Method
 

  1. In a medium bowl, mash the ripe banana with a fork until mostly smooth with a few small chunks remaining. The banana should be very ripe with brown spots for the best sweetness and flavor.
  2. Add the rolled oats, almond milk, Greek yogurt, chia seeds, maple syrup, vanilla extract, cinnamon, and nutmeg to the bowl with the mashed banana. Stir everything together until well combined and no dry oats remain.
  3. Divide the mixture evenly between two mason jars or airtight containers. Press down gently with a spoon to remove any air pockets. Seal the jars and refrigerate for at least 4 hours or overnight.
  4. When ready to eat, give the oats a good stir. If they're too thick, add a splash of milk to reach your desired consistency. Top with sliced banana, chopped walnuts, and a drizzle of almond butter if desired. Enjoy cold or microwave for 1-2 minutes for warm oats.

Notes

• For meal prep, make 5 jars on Sunday — they stay fresh in the fridge all week.
• The overnight oats thicken as they sit. If too thick, simply stir in a splash of milk.
• Skip the maple syrup entirely if your banana is very ripe and sweet.