Banana Bread Overnight Oats
Equipment
- 1 medium mixing bowl
- 1 Fork
- 1 whisk or spoon
- 2 Mason jars or airtight containers
- 1 measuring cup
- 1 set of measuring spoons
Ingredients
- 1 cup rolled oats
- 1 cup milk dairy or non-dairy
- 1/2 cup plain Greek yogurt
- 1 large banana very ripe and mashed
- 2 tablespoon maple syrup or honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 2 tablespoon chopped walnuts
- 2 tablespoon chopped pecans
- 2 tablespoon mini chocolate chips optional
- 1 small banana sliced; for topping
Instructions
- Mash the large ripe banana in the mixing bowl with a fork until mostly smooth.
- Add the milk, Greek yogurt, maple syrup or honey, and vanilla extract to the mashed banana and whisk until well combined.
- Stir in the rolled oats, ground cinnamon, ground nutmeg, and salt until all the oats are evenly coated.
- Fold in the chopped walnuts, chopped pecans, and mini chocolate chips if using.
- Divide the mixture evenly between the two mason jars or airtight containers.
- Cover the jars tightly with lids and refrigerate for at least 4 hours or overnight.
- Before serving, stir the oats, adjust sweetness with extra maple syrup or honey if desired, and top with sliced banana.
Notes
For best texture, use rolled oats rather than quick oats so the mixture stays pleasantly chewy and not mushy, and mash the banana very well so its sweetness and “banana bread” flavor are evenly distributed. You can swap Greek yogurt for a dairy-free yogurt and use plant-based milk to make this vegan, or reduce the syrup or honey if your banana is very ripe and sweet. If the oats seem too thick in the morning, loosen them with a splash of milk; if too thin, stir in an extra spoonful of oats and let sit a few minutes. Add nuts and chocolate chips right before serving if you prefer them crunchier, and always store the oats in the fridge, enjoying them within 3 days for best flavor and quality.
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