Creamy Peanut Butter Banana Overnight Oats
A simple, no-cook breakfast made with rolled oats, creamy peanut butter, and ripe bananas. This recipe requires only 5 minutes of prep time and results in a creamy, pudding-like texture that is perfect for meal prep.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 8 hours 5 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1/2 cup Old-Fashioned Rolled Oats
- 1/2 cup Milk (dairy, almond, oat, or soy)
- 2 tablespoons Creamy Peanut Butter
- 1 medium Ripe Banana
- 1 tablespoon Chia Seeds
- 1 teaspoon Honey or Maple Syrup (optional)
- 1/4 teaspoon Cinnamon
- Pinch of Salt
Instructions
- Peel the banana and mash half of it thoroughly into a smooth puree in a mixing bowl or directly in the jar.
- Add the rolled oats, chia seeds, cinnamon, and salt to the mashed banana and mix to distribute evenly.
- Pour in the milk and add the peanut butter (and honey/maple syrup if using). Stir vigorously until the mixture is uniform and creamy.
- Divide the mixture evenly among jars, pressing down to remove air pockets, and seal tightly.
- Refrigerate for at least 8 hours (or up to 5 days) to allow the oats to soften and absorb the liquid.
- When ready to eat, slice the remaining half of the banana and arrange it on top. Stir and enjoy cold.
Notes
Use old-fashioned rolled oats, not instant or steel-cut, for the best texture. Mash the banana well to create a creamy base. If the oats are too thick in the morning, add a splash of milk. These can be stored in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 jar
- Calories: 425
- Sugar: 12
- Sodium: 150
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 50
- Fiber: 8
- Protein: 15
Keywords: overnight oats, peanut butter, banana, breakfast, meal prep, healthy breakfast, no cook, vegan options, gluten-free options