RecipeBanana Bread Overnight Oats

Nutrition Facts
Amount per Serving
  • Calories: 370
  • Protein: 16 g
  • Total Fat: 8 g
    • Unsaturated Fat: 7 g
    • Saturated Fat: 1 g
  • Cholesterol: 5 mg
  • Total Carbohydrate: 58 g
  • Dietary Fiber: 12 g
  • Total Sugar: 16 g
    • Natural Sugar: 16 g
    • Added Sugar: 0 g
  • Sodium: 115 mg

I’m calling this overnight GOATmeal—but not because it contains goatmilk (it doesn’t!), it’s simply the “Greatest Of All Time” overnight oats—packed with energizing ingredients and dessert-like flavor. It’s super creamy and has all the cozy feels of banana bread… in pudding form.

While oatmeal is typically eaten warm, this type is eaten cold, straight out of the fridge. It reminds me of an indulgent chilled pudding or porridge. Just mix together all of the ingredients and allow the oats to sit and swell in the refrigerator. It takes about 3 hours to set, but because it’s so convenient to prep the night before, we typically let it sit overnight hence the name “overnight oats”. I find it’s a perfect remedy for hectic morning meals. Trust me, you don’t want to miss oat on this. But hey, if you prefer a warm breakfast meal, you can easily heat it up in the microwave right before eating (equally amazing).

Joyful note: The riper the banana you use, the sweeter it’ll be, and the easier it is to mash. If your banana is firm, you can peel it, slice it up and microwave it for about 20 seconds to soften (it’ll blend more seamlessly into the other ingredients). And for the ultimate creamy-crunchy spoonful, wait until right before serving to add the toasted pecans (they’ll soften up if they sit in the oat mixture overnight) Also, while I personally think this is sweet enough without adding honey or maple syrup, feel free to mix in 1 to 2 teaspoons if you decide it needs some. Of course, there’s always the option of sprinkling on some dark chocolate chips, too— I mean “chocolate chip banana bread” for breakfast? Yes, please!

  • Prep time
  • Total Time
This recipe makes 1 serving
Ingredients:
  • • 1 ripe banana
  • • ½ cup almond milk (or any other preferred milk)
  • • ¼ cup nonfat or low-fat plain Greek yogurt*
  • • ½ cup old-fashioned rolled oats
  • • 1 Tablespoon chia seeds or ground flaxseeds (also called flax-meal)
  • • ½ teaspoon vanilla extract
  • • ¼ teaspoon ground cinnamon
  • • A pinch of salt
  • • 1 to 2 Tablespoons toasted, chopped pecans, optional

*You can swap in part-skim ricotta cheese or whipped cottage cheese

Preparation:

In a small mixing bowl, mash the banana with the milk, yogurt and vanilla extract until well-blended. Mix in the oats, chia seeds (or ground flaxseed), cinnamon and salt. Stir until everything is mixed together.

Transfer to a small mason jar or pretty container with a lid, cover and stash in the fridge for at least 3 hours to overnight. Right before eating add toasted pecans and dig in!

Will last in the fridge for up to 3 days.

Nutrition provided using almond milk. Add 50 calories per Tablespoon of pecans, if you decide to add.

Try these Overnight Apple Pie Oats!