RecipeBanana Bread Overnight Oats

Nutrition Facts
Amount per Serving
  • Calories: 350
  • Protein: 15 g
  • Total Fat: 9 g
    • Unsaturated Fat: 8 g
    • Saturated Fat: 1 g
  • Cholesterol: 5 mg
  • Total Carbohydrate: 56 g
  • Dietary Fiber: 9 g
  • Total Sugar: 15 g
    • Natural Sugar: 15 g
    • Added Sugar: 0 g
  • Sodium: 120 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!

NOTE: This recipe is ready after four hours in the fridge—you don’t actually have to let it sit “overnight.” The longer you let it sit, the thicker it gets because of the chia seeds. If you make it on a Monday night, it’s best eaten by end of day Tuesday, though it will last through Wednesday. I wouldn’t recommend letting it sit more than two days. Make sure it’s covered tightly in the fridge.

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

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


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, salt, and the maple syrup, if you’re adding. 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, if using, and dig in!

Will last in the fridge for up to 2 days.

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

Try these Overnight Apple Pie Oats!