Description

A creamy, naturally sweet, and perfectly balanced overnight oats recipe combining peanut butter and banana for a quick, healthy, and satisfying breakfast.

Ingredients

Scale

1/2 cup (40g) old-fashioned rolled oats
2 tbsp (32g) natural peanut butter (no-stir preferred)
1 medium ripe banana, mashed
1 cup (240ml) milk of choice (dairy, almond, oat, or soy milk)
1 tbsp (12g) chia seeds (optional)
2 tbsp (30g) Greek yogurt (or dairy-free alternative)
1/2 tsp vanilla extract
1/4 tsp cinnamon
1 tsp maple syrup or honey (optional)
Pinch of salt

Instructions

Mash the banana in a mixing bowl with a fork until smooth but with some small chunks for texture.
Add the peanut butter and stir well to combine with the banana. Whisk with a splash of milk if peanut butter is thick.
Add rolled oats, chia seeds (if using), cinnamon, and a pinch of salt. Stir gently to distribute evenly.
Pour in the milk and Greek yogurt. Mix until oats are fully coated and mixture looks creamy.
Stir in vanilla extract and maple syrup or honey if extra sweetness is desired.
Transfer the mixture into a clean mason jar or airtight container and seal tightly.
Refrigerate overnight or for at least 6 hours to allow oats and chia seeds to absorb liquid and thicken.
In the morning, stir well and add sliced bananas or chopped nuts on top if desired before serving.

Notes

Use very ripe bananas with brown spots for natural sweetness. Warm or whisk peanut butter with milk if too thick. Stir oats before eating to revive creamy texture. Store in fridge up to 4 days. For vegan version, use plant-based milk and dairy-free yogurt. Avoid instant oats to prevent mushiness.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 jar (approximately
Calories: 350400
Sodium: 0.1502
Fat: 1215
Saturated Fat: 23
Carbohydrates: 4550
Fiber: 79
Protein: 1215

Keywords: overnight oats, peanut butter, banana, healthy breakfast, make-ahead, easy breakfast, meal prep, creamy oats