If you’re looking for a breakfast that feels like a hug in a jar, you’ve got to try this Peanut Butter Banana Overnight Oats Recipe. I absolutely love how creamy and satisfying it is, plus it’s packed with protein to keep you fueled all morning. Whether you’re rushing out the door or enjoying a slow weekend breakfast, this recipe comes together so easily and tastes like a decadent treat without any guilt.
Why You’ll Love This Recipe
- Super Convenient: You mix it up the night before and wake up to a ready-to-eat breakfast.
- Protein-Packed: The peanut butter and yogurt combo gives a nice boost of energy to last through your morning.
- Deliciously Creamy Texture: Mashed banana and siggi’s yogurt make it rich without needing any added sugar.
- Customizable: You can swap ingredients easily or add toppings to suit your taste or dietary needs.
Ingredients You’ll Need
Each ingredient in the Peanut Butter Banana Overnight Oats Recipe works together to create a balanced breakfast that’s creamy, flavorful, and filling. Here’s a quick guide to what you’ll need and why they’re key players.
- Ripe banana: The sweeter, the better! It naturally sweetens and adds creaminess when mashed.
- Almond milk (or milk of choice): I use almond milk for a subtle nutty flavor and lighter texture, but dairy or oat milk works great too.
- Vanilla siggi’s yogurt (or plain): This thick Icelandic-style yogurt amps up the protein and creaminess; feel free to use plant-based yogurt if you’re dairy-free.
- Gluten-free rolled oats: The base of the recipe—make sure they’re rolled oats for the best soak and texture.
- Cinnamon: Adds just a hint of warmth and spice, enhancing the banana flavor beautifully.
- Chia seeds: These tiny powerhouses thicken the mix and provide extra fiber and omega-3s.
- Peanut butter: Creamy or chunky, your choice! It brings richness, protein, and that irresistible peanut butter flavor layer.
Variations
I love mixing things up with this Peanut Butter Banana Overnight Oats Recipe depending on my mood or what’s in the pantry. Feel free to customize it to your liking—this recipe plays well with all sorts of twists!
- Swap the nut butter: I once tried almond butter and loved the subtle difference—it’s less sweet but incredibly smooth.
- Add fresh berries or chopped nuts: They add a nice textural contrast and fresh pop of flavor.
- Make it vegan/dairy-free: Just swap yogurt for your favorite plant-based kind, like coconut or soy, to keep it creamy.
- Boost the protein: Stir in a scoop of vanilla protein powder if you want an extra hit of muscle fuel.
How to Make Peanut Butter Banana Overnight Oats Recipe
Step 1: Mix Your Creamy Base
Start by mashing your ripe banana in a large bowl until it’s smooth and creamy—this is where the magic begins. Then, pour in the almond milk and siggi’s yogurt, giving everything a good stir until it’s well combined and velvety. I like to make sure the banana is nicely mashed to prevent lumps and get that luscious texture.
Step 2: Add the Good Stuff and Chill
Next, stir in the gluten-free rolled oats, cinnamon, chia seeds, and peanut butter. I usually give it a thorough mix so the peanut butter gets evenly distributed—this way, every bite has a little peanut buttery goodness. Cover the bowl and pop it in the fridge for at least 4 hours, or even better, overnight. This waiting time lets the oats soak up all those flavors and thicken to the perfect creamy consistency.
Step 3: Layer and Garnish for Extra Yum
When you’re ready to eat, divide the oats between two 12-ounce mason jars or bowls. This is your chance to get fancy—layer extra peanut butter and banana slices in the middle for delightful pockets of flavor. Top each serving with an additional tablespoon of peanut butter and a few banana slices. If you’re craving a little crunch, sprinkle on some chia seeds or chopped peanuts. Trust me, these little touches take it to the next level!
Pro Tips for Making Peanut Butter Banana Overnight Oats Recipe
- Use a Riper Banana: I discovered this trick when a perfectly ripe banana made the oats naturally sweeter and creamier—no added sugar needed.
- Layer Your Peanut Butter: Instead of mixing all the peanut butter in, add it in layers for a fun surprise of gooeyness in every bite.
- Chill Long Enough: Let it sit overnight for best texture; I found shorter times made the oats less creamy and a bit dry.
- Avoid Watery Oats: If yours turn out too runny, try using thicker yogurt or reduce the almond milk slightly next time.
How to Serve Peanut Butter Banana Overnight Oats Recipe
Garnishes
For toppings, I swear by fresh banana slices and a drizzle of extra peanut butter for richness. Sometimes I sprinkle chia seeds or chopped peanuts on top to add a pleasant crunch, which my family absolutely loves. A few cacao nibs or a dusting of cinnamon doesn’t hurt either if you want to get a little fancy.
Side Dishes
This recipe is a solid meal on its own, but if you want to round things out, I often pair it with a cup of my morning coffee or a side of fresh berries for an extra vitamin boost. A hard-boiled egg on the side works too if you need even more protein.
Creative Ways to Present
For a weekend brunch, I like to serve the overnight oats in clear mason jars layered with peanut butter and banana slices—it looks gorgeous and feels a little fancy. You could even top with edible flowers or a sprinkle of toasted coconut flakes for a special occasion.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (though that’s rare in my house!), store them in airtight containers in the fridge for up to 3 days. The oats will thicken up even more—just stir in a splash of almond milk to loosen them if needed.
Freezing
I haven’t tried freezing this particular Peanut Butter Banana Overnight Oats Recipe because the banana and yogurt can get a bit watery and grainy after thawing. I recommend prepping fresh batches instead for best texture.
Reheating
If you prefer your oats warm, microwave individual servings for about 30-45 seconds, stirring halfway through. Adding a splash of milk helps restore creaminess. Otherwise, these oats are just as delicious cold straight from the fridge.
FAQs
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Can I use any type of nut butter in this recipe?
Absolutely! I often switch between peanut butter, almond butter, or even cashew butter, depending on what I have on hand. Each brings a slightly different flavor, but all work beautifully in this Peanut Butter Banana Overnight Oats Recipe.
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How long can I store the overnight oats in the fridge?
You can safely store these oats in the refrigerator for up to 3 days in an airtight container. Just remember that the longer they sit, the thicker they become, so stir in a bit of almond milk before eating if needed.
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Can I make this recipe vegan?
Definitely! Simply swap out the siggi’s yogurt for a plant-based yogurt of your choice. Coconut or soy-based yogurts work well, and the overall creamy texture remains just as lovely.
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What can I use instead of chia seeds?
If you don’t have chia seeds, ground flaxseed is a good alternative to help thicken the oats and add fiber. Otherwise, you can leave them out, though the texture might be slightly less creamy.
Final Thoughts
I truly think this Peanut Butter Banana Overnight Oats Recipe is a game-changer for busy mornings or anytime you want a nutritious and delicious treat. I still remember the first time I tried it—it was like discovering breakfast magic. Once you make this, you’ll enjoy how effortless and satisfying mornings can be. Give it a go, and I’m confident it’ll become a staple in your routine just like it is in mine!
Print
Peanut Butter Banana Overnight Oats Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes
- Yield: Serves 2
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Description
This High Protein Peanut Butter Banana Overnight Oats recipe is a creamy, nutritious, and easy-to-make breakfast that combines mashed banana, almond milk, vanilla yogurt, gluten-free rolled oats, cinnamon, chia seeds, and peanut butter. Perfect for a quick, protein-packed start to your day, it can be prepared the night before and enjoyed cold, with optional garnishes for extra flavor and texture.
Ingredients
Main Ingredients
- 1 large ripe banana, mashed
- 1 1/4 cups almond milk (or milk of choice)
- 1 (5 oz) cup vanilla siggi’s yogurt (or substitute plain yogurt)
- 1 cup gluten free rolled oats
- ½ teaspoon cinnamon
- 1 tablespoon chia seeds
- 2 tablespoons peanut butter, plus more if you want layers
For Garnish
- Banana slices
- Optional: extra peanut butter for layering and topping
- Optional: extra chia seeds
- Optional: chopped peanuts for crunch
Instructions
- Mix wet ingredients: In a large bowl, combine the mashed banana, almond milk, and vanilla yogurt. Stir until the mixture is well combined and creamy.
- Add dry ingredients: Stir in the gluten free rolled oats, cinnamon, chia seeds, and peanut butter into the banana mixture until evenly incorporated.
- Refrigerate overnight: Cover the bowl with plastic wrap or transfer the mixture to a container with a lid. Refrigerate for at least 4 hours or overnight to allow the oats and chia seeds to soften and absorb the liquid.
- Prepare to serve: When ready to eat, divide the prepared overnight oats between two 12-ounce mason jars. If desired, create layers by adding extra peanut butter and banana slices in the middle for texture and flavor.
- Garnish and enjoy: Top each serving with 1 tablespoon of peanut butter and a few banana slices. For added crunch, sprinkle extra chia seeds or chopped peanuts on top according to your preference.
Notes
- To make this recipe vegan or dairy-free, substitute the siggi’s yogurt with siggi’s plant-based yogurt cups or another non-dairy yogurt alternative.
- You can customize the sweetness by choosing vanilla or plain yogurt and adding a little natural sweetener if desired.
- For variations, try swapping peanut butter for almond or cashew butter.
- Adding chopped nuts or seeds on top enhances texture and nutrition.
- Overnight oats keep well in the fridge for up to 3 days, making them great for meal prep.
Nutrition
- Serving Size: 1 jar (about half the recipe)
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 7 g
- Protein: 14 g
- Cholesterol: 5 mg
