Creamy Peanut Butter Banana Overnight Oats
A quick, no-cook breakfast made with old-fashioned oats, peanut butter, and banana. This recipe creates a creamy, custard-like texture that is perfect for meal prep and busy mornings.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 5 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1/2 cup Old-Fashioned Rolled Oats
- 3/4 cup Milk (dairy or plant-based)
- 1 tablespoon Chia Seeds
- 2 tablespoons Natural Peanut Butter
- 1 medium Ripe Banana
- 1 teaspoon Honey or Maple Syrup (optional)
- Pinch of Salt
Instructions
- Add 1/2 cup of old-fashioned rolled oats and 1 tablespoon of chia seeds to a mason jar. Shake to distribute evenly.
- Pour 3/4 cup of milk into the jar, ensuring the oats are completely covered.
- Add 2 tablespoons of peanut butter. Stir vigorously with a spoon or whisk to break up clumps and mix into the milk until speckled.
- Add honey or maple syrup (if using) and a pinch of salt. Stir to combine.
- Slice the banana. Mix half into the jar for creaminess and slice the rest for topping, or save all for topping.
- Seal the jar with a lid and refrigerate for at least 4 hours, preferably overnight (8-10 hours).
- Before eating, stir the oats well. Add a splash of milk if the mixture is too thick. Top with fresh banana slices and serve cold or at room temperature.
Notes
Use old-fashioned rolled oats, not instant or steel-cut, for the best texture. Stir the peanut butter thoroughly to avoid clumps. Use ripe bananas for natural sweetness. Store in the refrigerator for up to 5 days. Clean jars immediately after use as peanut butter is sticky.
Nutrition
- Serving Size: 1 jar
- Calories: 375
- Sugar: 12
- Sodium: 150
- Fat: 16.5
- Saturated Fat: 3
- Carbohydrates: 47.5
- Fiber: 9
- Protein: 13.5
Keywords: overnight oats, peanut butter oats, banana oats, healthy breakfast, meal prep, no cook breakfast, gluten-free option