These creamy overnight oats with peanut butter and banana come together in minutes, then set into a spoonable, velvety breakfast by morning. The oats soften into a lush, pudding-like texture, the peanut butter lends warm nuttiness, and the banana brings gentle sweetness without any fuss. Ideal for busy mornings, they also travel beautifully in jars.
Ingredients
- Old-fashioned rolled oats — 100g (3.5 oz)
- Milk, dairy or unsweetened plant-based — 240ml (1 cup)
- Plain yogurt or plant-based yogurt — 120g (4.2 oz)
- Ripe banana — 1
- Peanut butter — 2 tbsp
- Chia seeds — 1 tbsp, optional
- Honey or maple syrup — 1 tbsp, or to taste
- Vanilla extract — 1 tsp
- Salt — 1/4 tsp
- For serving: banana slices, chopped peanuts, chocolate shavings
How to Make It
- In a bowl, combine the rolled oats, chia seeds, and salt.
- Add the milk, yogurt, honey or maple syrup, vanilla, and peanut butter. Stir thoroughly until smooth and well combined.
- Mash half the banana with a fork and stir it into the oat mixture; slice the remaining half for serving or layer it into jars.
- Spoon the mixture into jars or containers, cover, and refrigerate for at least 4 hours, preferably overnight.
- In the morning, stir well, add a splash of milk if you want a looser texture, and finish with your favorite toppings.
Nutrition
| Servings | 2 |
| Calories | ≈ 499 kcal |
| Protein | ≈ 20.3 g |
| Fat | ≈ 17.5 g |
| Carbohydrates | ≈ 69.5 g |
| Fiber | ≈ 8.6 g |
| Sugars | ≈ 25 g |
| Sodium | ≈ 220 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- Dairy-free and vegan: use plant-based milk and yogurt, and swap the honey for maple syrup or date syrup.
- More protein: add 1 to 2 tsp vanilla protein powder and increase the milk slightly to keep the texture balanced.
- Texture: for thicker oats, add another 1 tsp chia seeds; for a softer finish, stir in a little extra milk in the morning.
- Gluten-free: use certified gluten-free rolled oats.
- Flavor variations: a pinch of cinnamon; a handful of berries; 1 tbsp cocoa powder for a chocolate version; chopped dark chocolate for crunch.
How to Store
- Refrigerator: up to 3 to 4 days in tightly sealed jars.
- Freezer: portion into containers and freeze for up to 2 months; thaw overnight in the refrigerator, then stir and adjust with milk if needed.
FAQ
Can I make it without yogurt?
Yes. Replace the yogurt with the same amount of milk or add 1 to 2 tsp chia seeds for extra body. The result will be slightly less creamy.
What can I use instead of peanut butter?
Almond butter, cashew butter, or tahini all work well. Each adds its own nutty character, so adjust the sweetness to taste.
Can I use quick oats?
Yes, but the texture will be softer. Reduce the chilling time to 2 to 3 hours and add the milk gradually so the oats do not become too loose.