Banana Bread Overnight Oats
This one’s for the mornings where you want banana bread flavor without baking a loaf before 8am. These overnight oats are creamy, cozy, and naturally sweet from a ripe banana — like a breakfast version of your favorite quick bread. I’ve been making these on repeat lately for myself and the kids, and they always disappear from the fridge way too fast.
You can prep them in less than 5 minutes, stash them in the fridge, and have a nourishing, high-fiber, high-protein breakfast ready to go. They’re thick, spiced like banana bread, and honestly taste like dessert… but made with ingredients that actually feel good. Also—this recipe takes so well to swaps, so you can totally make it your own with what you have on hand.
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Recipe Tips
Use a super ripe banana for the best banana bread flavor—brown spots are your friend.
If you like it thicker, reduce the milk to ½ cup. For thinner, go up to 1 cup.
Add your toppings in the morning, especially if using nuts, so they stay crunchy.
To make a warm version, microwave with a splash of milk for a cozy, just-baked taste.
Try mixing in a few mini chocolate chips or raisins for a fun twist!
Ingredient Swaps:
No Greek yogurt or cottage cheese? ? Use a dairy-free yogurt or an extra splash of milk for a thinner consistency.
Want it sweeter? ? Add a full tablespoon of maple syrup or a sprinkle of coconut sugar before refrigerating.
Need more protein? ? Add a scoop of vanilla or unflavored protein powder and increase milk to thin it out.
Nut-free? ? Skip the nut butter or use sunflower seed butter.
Gluten-free? ? Be sure to use certified gluten-free oats.
Meal Prep Tips: You can easily double, triple, or quadruple the recipe in a large bowl and portion it out for the week. Use jars or meal prep containers with lids so you can just grab and go.
Storage Tips: Store in the fridge for up to 4 days. Stir well before serving if it separates. Not freezer-friendly, but it’s quick enough to prep fresh weekly.
more recipes to try:
Banana Bread Overnight Oats
Ingredients
- 2½ cups rolled oats
- 2½ cups milk regular or almond milk
- 3 medium bananas ripe and mashed
- 1¼ cups Greek yogurt
- 5 tbsp chia seeds
- 3-4 tbsp maple syrup or monkfruit sweetener
- 2½ tsp cinnamon
- ½ tsp nutmeg
- 2½ tsp vanilla extract
- Pinch of sea salt
- ½ cup chopped walnuts or pecans optional
Instructions
- Stir in oats, milk, yogurt, chia, sweetener, spices, vanilla, and salt.
- Divide into five 1/5 liter jars.
- Refrigerate overnight. Add toppings in the morning if you want!
I keep this recipe on repeat! It’s so good and high protein. I love that it makes enough to meal prep all week, keeps me full until lunch and I never get tired of it. One of my favorite breakfasts to date!