Peanut Butter Banana Overnight Oats - A Creamy, Make-Ahead Breakfast
Servings 2 servings
Ingredients
- Old-fashioned rolled oats (not instant or steel-cut)
- Milk of choice (dairy, almond, oat, soy, or coconut)
- Plain Greek yogurt (optional, for extra creaminess and protein)
- Natural peanut butter (creamy or crunchy)
- Banana (ripe, with some brown spots for sweetness)
- Chia seeds (optional, for thickness and omega-3s)
- Maple syrup or honey (optional, to taste)
- Vanilla extract (optional, for flavor)
- Salt (a small pinch to balance flavors)
- Toppings (sliced banana, peanuts, cacao nibs, cinnamon, or a drizzle of peanut butter)
Instructions
- Mash the banana: In a bowl or jar, mash a ripe banana until mostly smooth. Some small chunks are fine.
- Whisk in wet ingredients: Add 1/2–3/4 cup milk, 1–2 tablespoons peanut butter, 1–2 teaspoons maple syrup or honey (optional), 1/2 teaspoon vanilla (optional), and a small pinch of salt. Whisk until the peanut butter is well incorporated.
- Add the dry ingredients: Stir in 1/2 cup rolled oats and 1 teaspoon chia seeds (optional). If using Greek yogurt, add 1/4 cup now for extra creaminess.
- Adjust thickness: The mixture should look pourable but not watery. If it’s very thick, add a splash more milk. If it’s thin, a bit more oats or chia will help.
- Chill: Cover the jar or bowl and refrigerate at least 4 hours, but overnight is best for full hydration and creaminess.
- Stir and top: In the morning, give it a good stir. Add sliced banana, a drizzle of peanut butter, chopped peanuts, cinnamon, or cacao nibs.
- Serve: Enjoy cold straight from the fridge, or warm gently in the microwave with a splash of milk if you prefer it cozy.