Creamy, nutty, and naturally sweet, these Peanut Butter Banana Bread Overnight Oats bring all the cozy comfort of banana bread into a cool, no-fuss breakfast. I love how this recipe combines the ease of meal prep with indulgent flavors—perfect for busy mornings when I want something nourishing and delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup old-fashioned rolled oats
1/2 cup unsweetened almond milk (or milk of choice)
1/4 cup plain Greek yogurt (or dairy-free alternative)
1 tablespoon creamy peanut butter
1 tablespoon pure maple syrup
1/2 banana, mashed
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Pinch of salt
Optional toppings: banana slices, chopped walnuts, peanut butter drizzle, crushed graham crackers
Directions
I combine the oats, almond milk, Greek yogurt, peanut butter, maple syrup, mashed banana, vanilla, cinnamon, and salt in a mason jar or container.
I stir well to make sure everything is mixed and creamy.
Then I cover and refrigerate the mixture overnight—or for at least 4 hours—so the oats soak up all the flavor.
In the morning, I give it a good stir and add any toppings I’m craving, like fresh banana, crunchy walnuts, or a drizzle of peanut butter.
I enjoy it cold straight from the jar or warm it slightly in the microwave, depending on the mood.
Servings and timing
This recipe makes 1 serving.
Prep Time: 5 minutes
Chill Time: Minimum 4 hours or overnight
Total Time: 5 minutes (plus chill time)
Calories: Approximately 320 kcal
Variations
I swap peanut butter for almond butter or cashew butter when I want a different nutty flavor.
For a chocolatey twist, I mix in a teaspoon of cocoa powder or top it with chocolate chips.
I’ve used mashed roasted sweet potato instead of banana for a fall-inspired version.
When I want extra crunch, I layer in granola before serving.
For a higher protein option, I sometimes stir in a scoop of vanilla protein powder.
Storage/Reheating
I store the oats in an airtight container in the fridge for up to 3 days. They stay fresh and creamy, making them perfect for prepping a few at a time.
If I want to enjoy them warm, I microwave the oats for about 30–45 seconds before adding any fresh toppings.
FAQs
How ripe should the banana be for this recipe?
I prefer using a very ripe banana with brown spots—it adds natural sweetness and gives the oats that classic banana bread flavor.
Can I make this recipe dairy-free?
Yes, I just use a dairy-free yogurt like coconut or almond-based, and a plant-based milk such as oat or soy milk.
Are these overnight oats gluten-free?
As long as I use certified gluten-free oats, this recipe is naturally gluten-free.
Can I make a bigger batch for meal prep?
Absolutely. I often double or triple the ingredients and portion them into separate containers to have breakfast ready for a few days.
Can I add protein powder?
Yes, I’ve mixed in vanilla or unflavored protein powder with great results. I might need to add a splash more milk to balance the texture.
Conclusion
These Peanut Butter Banana Bread Overnight Oats are my go-to for a nourishing, no-fuss breakfast that tastes like a treat. Whether I’m running out the door or enjoying a slow morning, this recipe delivers on flavor, comfort, and convenience—every single time.
📖 Recipe:
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Peanut Butter Banana Bread Overnight Oats
- Total Time: 5 minutes (plus chill time)
- Yield: 1 serving
- Diet: Vegetarian
Description
Creamy, nutty, and naturally sweet, these Peanut Butter Banana Bread Overnight Oats are a no-fuss, wholesome breakfast that combines the cozy flavors of banana bread with the convenience of meal prep.
Ingredients
1/2 cup old-fashioned rolled oats
1/2 cup unsweetened almond milk (or milk of choice)
1/4 cup plain Greek yogurt (or dairy-free alternative)
1 tablespoon creamy peanut butter
1 tablespoon pure maple syrup
1/2 banana, mashed
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Pinch of salt
Optional toppings: banana slices, chopped walnuts, peanut butter drizzle, crushed graham crackers
Instructions
- Combine the oats, almond milk, Greek yogurt, peanut butter, maple syrup, mashed banana, vanilla extract, cinnamon, and salt in a mason jar or airtight container.
- Stir well to ensure everything is evenly mixed and creamy.
- Cover and refrigerate overnight or for at least 4 hours.
- In the morning, stir the oats and add desired toppings such as banana slices, walnuts, or a drizzle of peanut butter.
- Enjoy cold straight from the jar or warm in the microwave for 30–45 seconds before adding fresh toppings.
Notes
Use a very ripe banana for natural sweetness and authentic banana bread flavor.
Swap peanut butter with almond or cashew butter for variety.
Mix in cocoa powder or chocolate chips for a dessert-like twist.
For a fall-inspired version, use mashed roasted sweet potato instead of banana.
Layer in granola for added crunch before serving.
Add a scoop of vanilla protein powder for an extra protein boost—adjust milk as needed.
Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 320 kcal
- Sugar: 10g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 5mg
