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Creamy Peanut Butter Banana Overnight Oats

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A simple, no-cook breakfast made with just a few wholesome ingredients. These overnight oats offer a creamy, pudding-like texture that is perfect for meal prep and provides sustained energy.

Ingredients

Scale
  • 1/2 cup (40g) Old-Fashioned Rolled Oats
  • 3/4 cup (180ml) Milk of Choice (dairy, almond, or oat)
  • 2 tablespoons (32g) Creamy Peanut Butter
  • 1 medium Ripe Banana (approx. 100g)
  • 1 tablespoon (10g) Chia Seeds (optional)
  • 1/4 teaspoon Cinnamon
  • 1 teaspoon Honey or Maple Syrup (optional, based on banana ripeness)

Instructions

  1. Peel the banana and mash it thoroughly in a small bowl until it is almost a smooth paste, reserving half for topping if desired.
  2. In a 16-ounce mason jar, combine the rolled oats, chia seeds, and cinnamon. Shake gently to distribute.
  3. Pour in the milk and add honey or maple syrup if using. Stir to ensure sweeteners dissolve.
  4. Add the peanut butter. Swirl it into the mixture with a spoon; microwaving it for 10 seconds beforehand can help it integrate more smoothly.
  5. Fold in half of the mashed banana into the oat mixture and stir well until distributed.
  6. Seal the jar tightly and refrigerate for at least 6 hours, preferably overnight (8-12 hours).
  7. In the morning, give the oats a vigorous stir. Add a splash of milk if too thick.
  8. Top with the remaining mashed banana, extra chia seeds, or a drizzle of peanut butter and serve cold.

Notes

Avoid using instant oats as they turn to mush, and steel-cut oats are too hard for this method. Ensure peanut butter is at room temperature for easier mixing. For best texture, consume within 3 days, though they last up to 5 days in the fridge. Do not freeze as the texture becomes grainy upon thawing.

Nutrition

Keywords: overnight oats, peanut butter, banana, breakfast, meal prep, healthy breakfast, no-cook, gluten-free option, vegan option

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