Banana Bread Overnight Oats
Creamy banana bread overnight oats with ripe banana, cinnamon, vanilla, chia seeds, and walnuts for an easy make-ahead breakfast.
Ingredients
- 1 large ripe banana, very ripe
- 1 cup old-fashioned rolled oats
- 1 cup milk of choice
- 1/2 cup plain Greek yogurt
- 1 tbsp chia seeds
- 1 tbsp pure maple syrup
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp kosher salt
- 2 tbsp chopped walnuts, plus more for topping
- sliced banana, for topping
- toasted walnuts, for topping
- ground cinnamon, for topping
- pure maple syrup, for topping
Instructions
- Place the ripe banana in a medium mixing bowl. Mash thoroughly with a fork until mostly smooth. A few small pieces are fine.
- Add the rolled oats, milk, Greek yogurt, chia seeds, maple syrup, vanilla extract, cinnamon, nutmeg, and kosher salt. Stir thoroughly until everything is evenly combined. Make sure the chia seeds are distributed throughout rather than clumped together.
- Fold in the chopped walnuts. Divide the mixture evenly between two jars or airtight containers.
- Cover the containers. Refrigerate for at least 6 hours, preferably overnight. The oats and chia seeds should absorb the liquid and develop a thick, creamy texture.
- Before serving, stir the oats thoroughly. If the mixture is thicker than desired, add a small splash of milk and stir again. Continue until the oats reach the preferred consistency.
- Top with any combination of sliced banana, toasted walnuts, cinnamon, or a small drizzle of maple syrup. Serve cold. If preferred, gently warm before serving.
Chef's Notes
USE A VERY RIPE BANANA: A heavily spotted banana gives the oats more natural sweetness and a stronger banana-bread flavor. TOAST THE WALNUTS: For more flavor, lightly toast the walnuts before adding them. GLUTEN-FREE VERSION: Use certified gluten-free rolled oats if preparing this recipe for someone who needs a gluten-free diet. TEXTURE: Overnight oats naturally thicken during refrigeration. A splash of milk before serving can loosen them without making them watery. STORAGE: Store covered in the refrigerator. Best quality within 2 days, maximum recommended about 3 days. Because the recipe contains fresh mashed banana, flavor and texture are best during the first couple of days. Do not store toppings like fresh banana slices on top for multiple days — add those shortly before serving.