Banana Bread Overnight Oats

There’s something about waking up to a jar of Banana Bread Overnight Oats waiting in the fridge—cool glass beaded with condensation, soft oats swirled with golden banana, flecks of cinnamon, and a nutty crunch on top.

It’s a cozy, dessert-like breakfast that tastes like a warm slice of banana bread, yet it’s ready the moment you open your eyes. This recipe is ideal for busy mornings, meal-preppers, families racing out the door, or anyone who craves comfort without a lot of work.

I started making it during a hectic workweek when I kept skipping breakfast and crashing by mid-morning. A few minutes of prep at night meant I’d a creamy, nourishing jar to grab before heading out, turning rushed commutes into something calmer and more intentional.

It’s perfect for school days, office weeks, travel mornings, or slow Sunday brunch boards.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers cozy banana bread flavor in a cool, creamy breakfast.
• Takes 10 minutes to prep; fridge does the rest overnight.
• Uses simple pantry staples and one ripe, spotty banana.
• Packs protein, fiber, and healthy fats to keep you full.
• Easily customizable: swap milks, adjust sweetness, change nuts or toppings.

Ingredients

• 1 cup rolled oats — use old-fashioned oats for the best chewy texture
• 1 cup milk — dairy or plant-based, unsweetened if possible
• 1/2 cup plain Greek yogurt — use full-fat or 2% for creamier oats
• 1 large banana, very ripe, mashed — lots of brown spots for maximum sweetness
• 2 tablespoons maple syrup or honey — adjust down if banana is very sweet
• 1 teaspoon vanilla extract — real vanilla deepens the “banana bread” flavor
• 1/2 teaspoon ground cinnamon — gives that classic banana bread warmth
• 1/8 teaspoon ground nutmeg — a pinch goes a long way, don’t overdo
• 1/8 teaspoon salt — just enough to balance and boost sweetness
• 2 tablespoons chopped walnuts — toast lightly for extra flavor if you can
• 2 tablespoons chopped pecans — adds buttery crunch and richness
• 2 tablespoons mini chocolate chips (optional) — use dark chocolate for less sweetness
• 1 small banana, sliced, for topping — add just before serving for freshness

Step-by-Step Method

Mash the Banana

Mash the large ripe banana in a medium mixing bowl with a fork until mostly smooth. Break up all big chunks so they blend well into the oats.

A very ripe banana adds stronger “banana bread” flavor and more sweetness. Scrape the sides of the bowl to gather any bits of banana and mash again if needed.

Whisk the Wet Ingredients

Add the milk, Greek yogurt, maple syrup or honey, and vanilla extract to the mashed banana. Whisk or stir until the mixture is smooth and creamy.

Make certain there are no streaks of yogurt or unmixed banana. This step evenly distributes sweetness and flavor, creating a unified base for the oats and spices.

Stir in Oats and Spices

Stir the rolled oats into the wet mixture until every oat is coated. Sprinkle in the ground cinnamon, ground nutmeg, and salt.

Mix thoroughly so the spices are evenly dispersed. Make sure there are no dry pockets of oats. This step builds the classic banana bread flavor and makes certain consistent taste in every spoonful.

Fold in Nuts and Chocolate

Fold in the chopped walnuts, chopped pecans, and mini chocolate chips if using. Use a gentle motion so the oats stay well mixed but the add-ins remain evenly spread.

Avoid overmixing, which can break down the oats. Adjust amounts to taste or omit chocolate chips if you prefer a less sweet, more traditional flavor.

Portion into Containers

Divide the oat mixture evenly between two mason jars or airtight containers. Use a measuring cup or spoon to keep portions equal.

Scrape the bowl to use all of the mixture. Smooth the tops with the back of a spoon. Leave a little headspace in each jar to allow for easy stirring before serving.

Chill to Thicken

Cover each jar tightly with its lid and place in the refrigerator. Chill for at least 4 hours, or preferably overnight, to allow the oats to soften and thicken.

Keep the jars upright and avoid shaking them. During this time, the oats absorb the liquid and flavors, creating a creamy, spoonable texture.

Finish and Serve

Remove the jars from the fridge and stir the oats well. Check consistency and add a splash of milk if too thick.

Taste and adjust sweetness with extra maple syrup or honey if desired. Top each serving with sliced banana just before eating. Add more nuts or chocolate chips on top for extra crunch and richness.

Ingredient Swaps

• Make it dairy-free/vegan: use almond, oat, or soy milk and swap Greek yogurt for a thick dairy-free yogurt; sweeten with maple syrup instead of honey.
• Nut-free: omit walnuts and pecans or replace with seeds (sunflower, pumpkin, or hemp hearts) for crunch.
• Lower sugar: use a very ripe banana, cut the maple syrup/honey in half or omit, and skip the chocolate chips.
• Budget/availability: any rolled oats work; use regular yogurt instead of Greek (reduce milk slightly), and swap maple syrup for sugar or brown sugar if needed.

You Must Know

• Troubleshoot • If your oats are stiff like dough in the morning, add 2–4 tablespoons of milk, stir, and let sit 5–10 minutes; this loosens the starch so the texture turns creamy instead of pasty.
• Troubleshoot • If the oats are soupy after chilling 4+ hours, stir in 1–2 tablespoons of extra oats per jar and chill another 15–30 minutes; the fresh oats absorb liquid fast and thicken without becoming gluey.
• Flavor Boost • For deeper “banana bread” flavor, use a banana with lots of brown spots and add a pinch more cinnamon (up to 3/4 teaspoon total); extra ripeness and spice concentrate the bakery-style taste.
• Swap • For a vegan or lighter version, choose unsweetened plant milk and non-dairy yogurt in the same 1 cup + 1/2 cup amounts, and use maple syrup; this keeps the texture similar while staying dairy-free.
• Safety • To store safely and keep flavor fresh, keep jars chilled under 40°F/4°C and eat within 3 days; beyond that, banana darkens, nuts soften, and the risk of spoilage rises.

Serving Tips

• Top with fresh banana slices, extra nuts, and a sprinkle of cinnamon.
• Serve in mason jars for grab-and-go breakfasts or brunch buffets.
• Add a dollop of Greek yogurt and drizzle of warm peanut butter.
• Layer with fresh berries for color and extra freshness.
• Finish with a few chocolate chips and crushed walnuts for “banana bread crumble.”

Storage & Make-Ahead

These oats keep well in the fridge for up to 3 days, making them perfect for meal prep.

Portion into jars, seal tightly, and store chilled.

Stir before serving and add fresh banana on the day you eat.

Freezing isn’t recommended, as dairy and oats can separate and become grainy.

Reheating

Reheat gently with a splash of milk: microwave 30–60 seconds, stirring halfway.

Warm in a small pot on low heat.

Or cover and heat briefly in a low oven until just warm.

Banana Bread Breakfast Trend

Once you’ve warmed your jar with a little milk and the oats turn soft and fragrant, it feels less like a make-ahead breakfast and more like a slice of banana bread in a bowl. I think that’s why this banana bread breakfast trend has taken over my mornings—and so many feeds.

Instead of juggling a loaf pan and waiting an hour, I wake up to jars already heavy with vanilla, cinnamon, and mashed banana.

The oats are tender, the nuts still faintly crisp, chocolate chips melting into streaks. It tastes nostalgic, but fits the rush of a weekday.

You and I get the cozy flavor of freshly baked banana bread, with none of the crumbs on the cutting board.

Final Thoughts

Give these Banana Bread Overnight Oats a try and wake up to a cozy, bakery-style breakfast waiting in your fridge.

Feel free to tweak the sweetness, spices, or toppings to make the flavors perfectly your own.

Frequently Asked Questions

Can I Make This Recipe Gluten-Free or Suitable for Celiac Disease?

Yes, you can—use certified gluten-free oats and double-check all mix-ins for hidden gluten. I picture you stirring creamy oats, cinnamon swirling like warmth in a mug, safe and soothing for your celiac-sensitive mornings.

How Can I Increase the Protein Content Without Changing the Flavor Much?

You can gently whisk in unflavored whey or collagen, a spoonful of powdered milk, or extra Greek yogurt. I picture it thickening like velvety pudding, still sweet, spiced, and comforting as a warm kitchen morning.

Is This Recipe Appropriate for Toddlers or Young Children?

Yes, it’s generally appropriate, but I’d check for nut allergies, cut back the sweetener, and mash everything very soft. I picture you serving small, creamy spoonfuls, cool and cinnamon-scented, in a cozy morning glow.

Can I Prepare a Large Batch and Safely Freeze Individual Portions?

Yes, you can freeze portions, but I’d skip the yogurt and sliced banana until serving. I picture you thawing a chilled jar overnight, then stirring in fresh yogurt and banana for creamy, fragrant comfort.

How Do I Adjust the Recipe for Someone With Nut Allergies?

You’ll simply skip walnuts and pecans, then I’d stir in seeds (pumpkin, sunflower, chia) for texture. I’d check labels for “may contain nuts,” use clean tools, and let cinnamon and banana perfume the bowl.