Peanut Butter Banana Overnight Oats
A creamy, satisfying make-ahead breakfast flavored with peanut butter and fresh banana.
Sample recipe in development. Cooking times are estimates; kitchen testing is still pending.
A note on this recipe
Stir the peanut butter into the milk and yogurt before folding in the oats. That spreads the nut butter evenly rather than leaving a thick lump at the bottom of the container.
Ingredients
- 1 cup rolled oats
- 1 cup milk of choice
- ½ cup plain yogurt
- 2 tbsp smooth peanut butter
- 1 tbsp chia seeds, optional
- 1 tsp maple syrup, optional
- 1 banana, sliced for serving
- Pinch of cinnamon
How to make it
Whisk milk, yogurt, peanut butter and maple syrup until smooth.
Stir in rolled oats and optional chia seeds.
Divide into two covered jars and refrigerate at least six hours.
Stir well in the morning, adding milk if too thick.
Top with sliced banana and cinnamon just before eating.
Kitchen notes & substitutions
Add the banana later
Slice it at serving time for the freshest texture. The oat mixture can chill overnight without the fruit.
A useful variation
Try a teaspoon of cocoa powder for a chocolate variation. Use seed butter if appropriate for nut allergies.
Storage & making ahead
Store covered in the refrigerator and eat within 2–3 days for best texture; add banana fresh.
For temperature guidance, see FoodSafety.gov.
Questions about this recipe
Can I use quick oats?
Yes, but they will become softer after chilling.
Peanut Butter Banana Overnight Oats
A creamy, satisfying make-ahead breakfast flavored with peanut butter and fresh banana.
Ingredients
Instructions
- Whisk milk, yogurt, peanut butter and maple syrup until smooth.
- Stir in rolled oats and optional chia seeds.
- Divide into two covered jars and refrigerate at least six hours.
- Stir well in the morning, adding milk if too thick.
- Top with sliced banana and cinnamon just before eating.
Sample recipe, not yet kitchen-tested. Image illustrative.
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