Name: 🍌 Banana Bread Overnight Oats
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 1 ripe banana, mashed (brown spots = sweeter oats); 1 cup rolled oats (old-fashioned, not steel-cut); 1 cup milk (dairy or plant-based of choice); ½ cup Greek yogurt (or dairy-free yogurt); 2 tablespoons chia seeds (or ground flaxseeds); 2 tablespoons maple syrup or honey (adjust to taste); 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; Pinch of nutmeg (optional, for extra warmth); Toppings: chopped walnuts, pecans, banana slices, chocolate chips, or peanut butter drizzle

Jump to Recipe

Okay, confession time: I have a toxic trait. Every time my bananas start turning brown, I tell myself, “Yes, banana bread this weekend!” … and then the poor bananas just sit there until they’re basically fossils. Sound familiar?

Enter banana bread overnight oats: the solution for all of us wannabe bakers who never actually preheat the oven. It’s creamy, cozy, sweet in the right way, and it tricks your tastebuds into thinking you’re eating dessert first thing in the morning. Bonus: no mixer, no flour dust explosion, no “why does this loaf take an hour to bake?” drama.

Basically: same vibes, way less effort.

Why Banana Bread Overnight Oats Are Awesome

Banana bread flavor, zero oven stress. Because mornings should not involve oven mitts.
Meal prep gold. One round of stirring = several days of grab-and-go breakfast. Future you will cry happy tears.
Healthy-ish, indulgent-ish. Fiber from oats, protein from yogurt, potassium from bananas, plus cinnamon spice and sweet stuff that feels like a treat.
Super customizable. Want chocolate chips? Toss ’em in. Nuts? Get crazy. More cinnamon? You’re the boss.
Kid-friendly, adult-approved. Kids think it’s a treat, adults know it’s secretly wholesome.

If breakfast could swipe right, this would be “the one.”

Ingredients You’ll Need

Let’s meet the cast of characters:

1 ripe banana – Brown spots = free natural sweetener. Don’t fear the freckles.
½ cup rolled oats – Not quick oats (mushy) and not steel-cut (jaw workout). Here’s a guide to the difference between oat types.
½ cup milk – Dairy, almond, soy, oat, unicorn… choose your fighter.
¼ cup Greek yogurt – Adds creamy thickness and a protein punch. Also makes you feel like you know what you’re doing.
1 tablespoon chia seeds – Tiny little ninjas that thicken and add nutrients.
1 tablespoon maple syrup (or honey) – Aka liquid happiness. Adjust depending on your sweet tooth.
½ teaspoon vanilla extract – Because vanilla = instant cozy.
½ teaspoon cinnamon – Banana bread’s soulmate.
Pinch of nutmeg (optional) – Grandma’s secret touch.
Toppings of choice – Walnuts, pecans, chocolate chips, extra banana slices, maybe even a peanut butter drizzle. Go wild.

Step-by-Step Instructions

Mash that banana.
Take out your aggression. Mash until it looks like baby food. The mushier, the better—your oats will thank you.
Mix wet ingredients.
Stir in milk, yogurt, vanilla, and maple syrup. Smells amazing already.
Add the dry stuff.
Oats, chia seeds, cinnamon, nutmeg. Stir it like you mean it. If it looks like lumpy banana soup, you’re on the right track.
Transfer to jar.
Pour into a mason jar or container with a lid. (Wide-mouth jars = easier to attack with a spoon. Trust me.)
Let it sleep.
Refrigerate for at least 4 hours, ideally overnight. This is where the oats soften, the chia seeds expand, and everything becomes pudding-level delicious.
Top and devour.
Add your crunchy walnuts, melty chocolate chips, or extra banana slices. Eat it cold like trendy food bloggers do, or microwave for 30 seconds if you want cozy banana bread vibes.

Pro tip: Make three jars at once. That way, mid-week you’ll be like, “Wow, past-me was a genius.”

Common Mistakes to Avoid

Using underripe bananas. No one wants green banana flavor in their oats. That’s sadness in a jar.
Grabbing steel-cut oats. Unless you enjoy chewing for an eternity, don’t.
Over-sweetening. Remember: bananas already bring sugar to the party. Taste before adding more syrup.
Forgetting to stir before eating. Chia seeds like to sink. If you don’t stir, first spoon = soup, last spoon = concrete.
Adding toppings too soon. Walnuts marinated in oat milk overnight? Ew. Add toppings in the morning.

Alternatives & Substitutions

This recipe is basically a playground. Some swaps to keep things interesting:

Milk: Any milk works. Oat milk makes it ultra creamy. Coconut milk = tropical vacation in a jar.
Yogurt: Greek yogurt for thickness. Regular yogurt if that’s what you’ve got. Coconut yogurt for dairy-free magic.
Sweetener: Maple syrup, honey, agave, or just go rogue with a spoonful of Nutella.
Nuts: Walnuts and pecans scream “banana bread,” but sunflower seeds or pumpkin seeds work if you’re nut-free.
Spices: Not a cinnamon person? (Are you okay??) Swap with pumpkin spice or cardamom.

Basically: if it tastes good with bananas, it probably belongs here.

Storage & Meal Prep Advice

Fridge life: 3–4 days, easy. Perfect for Sunday prep.
Best containers: Mason jars are cute and practical. But Tupperware is fine if that’s your vibe.
Batch prep: Double the recipe. Triple it. Become the Oprah of oats: “You get a jar! You get a jar!”
Adjusting texture: Too thick? Splash in more milk. Too thin? Add more oats next time.

Banana Bread Overnight Oats FAQ

1. Do I really need chia seeds?
Nah. They’re nice, but not essential. Skip ’em and use a little less milk.

2. Can I eat it warm?
Heck yes. Microwave for a minute and it’s like banana bread pudding.

3. How long can it hang out in the fridge?
About 4 days before things start to get funky.

4. Can I make it vegan?
Absolutely. Use plant milk, dairy-free yogurt, and maple syrup. Boom, vegan banana bread vibes.

5. Can I freeze overnight oats?
Technically yes, but why? Thawed oats get weird. Stick to the fridge.

6. Can I use protein powder?
Yep! Add a scoop, but add more milk too so it doesn’t turn into oat cement.

7. Mason jar required?
Nope. Any container works. Mason jars just make you feel like you’ve got your life together.

Final Thoughts

So there you have it—banana bread overnight oats, the lazy girl’s (or guy’s) banana bread. It’s simple, it’s tasty, it’s breakfast that feels like dessert. And best of all, your fridge does all the work while you’re drooling on your pillow.

Next time your bananas go brown, don’t panic-bake a loaf you’ll eat half of and then forget on the counter. Just mash, mix, refrigerate, and wake up to creamy, cozy goodness in a jar.

Now go forth and oat, my friend. And remember: extra chocolate chips = breakfast happiness guaranteed.

Still hungry? Check out my other oat creations here:

Cookie Dough Overnight Oats (Easy Make-Ahead Breakfast Idea)
High-Protein Overnight Oats

🍌 Banana Bread Overnight Oats

Yield: 2 cups

Prep Time: 10 minutes

Total Time: 10 minutes

These creamy Banana Bread Overnight Oats taste just like banana bread but with zero baking required! Made with ripe bananas, oats, cinnamon, and walnuts, it’s the ultimate make-ahead healthy breakfast that’s quick, cozy, and customizable. Perfect for meal prep and busy mornings.

Ingredients

1 ripe banana, mashed (brown spots = sweeter oats)
1 cup rolled oats (old-fashioned, not steel-cut)
1 cup milk (dairy or plant-based of choice)
½ cup Greek yogurt (or dairy-free yogurt)
2 tablespoons chia seeds (or ground flaxseeds)
2 tablespoons maple syrup or honey (adjust to taste)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Pinch of nutmeg (optional, for extra warmth)
Toppings: chopped walnuts, pecans, banana slices, chocolate chips, or peanut butter drizzle

Instructions

Mash banana. In a medium bowl, mash the ripe banana until smooth.
Add wet ingredients. Stir in milk, Greek yogurt, maple syrup, and vanilla until well combined.
Mix dry ingredients. Add oats, chia seeds, cinnamon, and nutmeg. Stir until fully mixed.
Transfer to jars. Divide mixture into two mason jars or airtight containers.
Chill overnight. Cover and refrigerate for at least 4 hours, ideally overnight.
Add toppings & serve. In the morning, stir well and top with walnuts, banana slices, or chocolate chips. Enjoy cold or warm in the microwave for 30–60 seconds.