You ever wake up and just not want to do anything elaborate for breakfast?
Like, maybe you’re trying to eat healthier, get some protein in, feel full till lunch—but also don’t want to make eggs or deal with a blender explosion before 9am. Yeah. I get you.
And that’s why I’m here to talk to you about overnight oats. But not just any overnight oats.
These are peanut butter banana overnight oats that are thick, creamy, packed with protein, and honestly taste kind of like dessert. Which, let’s be real, is how I’d like to start every day. Dessert that doesn’t wreck your energy? Sign. Me. Up.
They take 5 minutes to make. You mix everything in a jar or bowl, pop it in the fridge, and that’s it. The next morning you’ve got breakfast waiting for you like some magical kitchen fairy snuck in overnight.
So let’s get into it.
What You’ll Need
This recipe is simple and flexible, but here’s the lineup for the base version:
Ingredients
- 1 ripe banana (the riper, the better for natural sweetness)
- 1 tablespoon chia seeds
- 2 tablespoons peanut butter (natural or creamy)
- 1 cup rolled oats
- 1 cup unsweetened almond milk (or milk of choice)
- ½ cup Greek yogurt (plain or vanilla)
- ½ teaspoon cinnamon
- Pinch of salt
- Optional: maple syrup or honey for extra sweetness
You’re basically taking the stuff you already have in your pantry and fridge and just turning it into a full-on breakfast you’ll actually look forward to.
What You’ll Need Tool-Wise
No fancy equipment. I promise. Here’s all you need:
- A bowl and a spoon
- Mason jars or small containers with lids
- Measuring cups/spoons
- Refrigerator (obviously)
That’s it. No stovetop. No oven. No blender. No stress.
How to Make It
- Mash the banana in a mixing bowl until it’s nice and smooth. Some little lumps are fine—this isn’t banana baby food.
- Add the wet stuff: pour in the almond milk, scoop in the Greek yogurt, add your peanut butter. Mix until it looks creamy and everything is fully combined.
- Stir in the dry: oats, chia seeds, cinnamon, and a pinch of salt. Mix again. You want the oats fully coated and the chia evenly spread out.
- Taste test: Is it sweet enough for you? If not, go ahead and add a teaspoon of maple syrup or honey. Mix one last time.
- Scoop it into two jars or containers. Put the lids on, and slide them into the fridge. They need at least 4 hours to chill and thicken up, but overnight is best.
- The next morning: Give them a good stir, add a splash of milk if you like it a little looser, and top with more peanut butter or sliced banana.
Done. Breakfast = handled.
Why You’ll Love These (Besides the Taste)
- You feel full. Like, actually full. These aren’t the kind of oats that leave you hungry an hour later. Between the peanut butter, Greek yogurt, chia seeds, and oats, it’s a combo that keeps you going.
- It’s good for your body. Banana gives you potassium. Oats and chia give you fiber. Peanut butter and yogurt bring the protein. Basically, you’re eating a bunch of ingredients that are out here doing the most.
- Meal prep-friendly. You can make a few jars at once and have breakfast sorted for half the week.
- Budget-friendly. Nothing in here is crazy expensive, and you probably already have most of it in your kitchen.
Pro Tips from Someone Who’s Made These Too Many Times
- Warm it up if cold oats aren’t your thing. 30 seconds in the microwave and you’ve got something cozy.
- Use a super ripe banana. The more speckled, the sweeter it’ll be. You’ll probably skip the extra sweetener altogether if your banana’s ripe enough.
- Don’t skip the salt. Just a pinch brings out the peanut butter and makes the whole thing taste better.
- Add toppings right before eating. Sliced bananas, chopped nuts, granola, or even dark chocolate chips if you’re feeling fancy.
- Consistency matters. Want it thicker? Add more chia seeds. Want it thinner? Add more milk in the morning and stir it in.
Substitutions and Variations
This is your base recipe, but feel free to play around depending on your mood or what’s in the fridge.
- No peanut butter? Almond butter, cashew butter, or sunflower seed butter work too.
- Vegan? Use a plant-based yogurt (like coconut or almond) and make sure your milk is non-dairy.
- No Greek yogurt? Regular yogurt or Skyr work great, too. Even a scoop of protein powder can sub in.
- Want more crunch? Add nuts or granola just before serving.
- Different flavors? Add cocoa powder for chocolate vibes or a handful of blueberries for a fruity twist.
Make-Ahead Tips
This recipe is the make-ahead tip.
But if you want to batch prep:
- Double or triple the recipe and portion it out into individual jars.
- Store them in the fridge for up to 5 days.
- Keep toppings on the side so they stay fresh.
Want to freeze it? That’s a maybe. Texture changes a bit, but if you’re okay with it being more like soft serve meets oatmeal, then go for it. Just thaw overnight in the fridge.
Nutritional Breakdown (Per Serving)
These are estimates and will vary depending on your brand of ingredients, but here’s a solid ballpark:
- Calories: ~400
- Protein: 17–22g
- Carbs: ~45–50g
- Fiber: 10g+
- Fat: ~14g
- Sugar: Natural from banana + yogurt, about 8–12g
Great if you’re trying to hit that protein goal in the morning without having to cook eggs or drink a chalky shake.
Leftovers and Storage
- Fridge: Good for up to 5 days. The oats keep absorbing liquid, so if they get too thick, just stir in a little extra milk.
- Freezer: Can work in a pinch, but not my favorite method. Texture gets weird unless you like your oats on the ice cream side of things.
- Reheat: Totally optional. Some people love their overnight oats cold. Some (me) heat them up a bit. Try both and see what works for you.
FAQ
Can I use steel-cut oats? Nope, they don’t soften the same way. You’ll need to cook them first. Stick with rolled or old-fashioned oats for this one.
Can I skip the chia seeds? You can. Just know your oats will be a bit thinner. You can reduce the milk slightly or let it sit longer to thicken.
Can I make it nut-free? Yes! Use sunflower seed butter or oat-based yogurt if you want to skip nuts entirely.
Is it actually filling? Shockingly, yes. Between the fiber, protein, and fat, this breakfast holds you over for hours. It’s not just “healthy,” it’s satisfying.
Can I double the recipe? Absolutely. It multiplies easily and works great for meal prep.
Wrap Up
So now you’ve got the recipe. You’ve got the why. You’ve got the how.
What happens next is up to you. But honestly, there’s something weirdly powerful about waking up to breakfast already made. Like, one tiny win that sets the tone for the whole day.
Try it. Make it tonight. Then tomorrow, take a bite, and tell me it doesn’t taste like creamy banana peanut butter heaven.
Drop a comment and let me know how it turns out for you. Any swaps you made, toppings you tried, or questions you’ve got—I’m here for it.
And hey—congrats on feeding your body something it’s going to thank you for.