Banana Bread Overnight Oats

A glass jar of banana overnight oats topped with seared banana slices and walnuts, with a spoon nearby.

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Make this high-protein creamy banana bread overnight oats with Greek yogurt, chia, and walnuts. About 18g protein, 11g fiber, and just 5 minutes of prep. No powder needed.

Prep Time5

Chilling time4

Total Time4 5

Course: Breakfast, Snack

Cuisine: American

Keyword: easy, healthy, no-cook, overnight oats

Servings:

Calories: 437kcal

Ingredients

½ medium Banana
½ teaspoon Cinnamon
½ cup Rolled oats see notes
1 tablespoon Chia seeds
Pinch Salt
½ cup Milk any kind *see notes
¼ cup Yogurt *see notes
1 teaspoon Vanilla extract
4-5 Walnuts chopped

US Customary - Metric

Instructions

Mash the banana: Add the banana to a jar or container and mash well with a fork until mostly smooth.
Make the overnight oats: Add the cinnamon, rolled oats, chia seeds, salt, milk, yogurt, and vanilla extract. Stir well until everything is evenly combined.
Add the walnuts: Stir in the chopped walnuts, reserving a few for topping if desired.
Chill: Cover and refrigerate for at least 4 hours, preferably overnight, until the oats are soft and creamy.
Optional topping: before serving, slice a little extra banana and cook the slices in a lightly greased skillet over medium heat for about 30-60 seconds per side, until golden and lightly caramelized. Spoon over the overnight oats and finish with chopped walnuts.
Serve: Stir before serving. If the oats are too thick, add a splash of milk or yogurt. Top with extra banana slices and chopped walnuts, if desired.

Video

Notes

Banana: Use a ripe or very ripe banana for the best sweetness and strongest banana-bread flavor. The riper the banana, the less additional sweetener you may need.
Sweetener: I didn’t add any sweetener to this recipe because a ripe banana provides plenty of natural sweetness. If your banana isn’t very ripe, or if you prefer sweeter overnight oats, add a little maple syrup, honey, or your favorite sweetener to taste.
Yogurt: Greek yogurt gives the oats a thicker, creamier texture and adds more protein. Regular plain yogurt also works. If using sweetened or vanilla yogurt, reduce or skip the maple syrup.
Protein powder: For extra protein, add 1–2 tablespoons of protein powder with the dry ingredients. Vanilla or unflavored protein powder works best. Since protein powder absorbs liquid, you may need to add an extra splash of milk to keep the oats creamy. Different protein powders thicken differently, so adjust the consistency as needed.
Milk: Dairy milk, almond milk, oat milk, soy milk, or another milk of choice will all work. Add a little extra before serving if the oats become too thick.
Spices: Cinnamon is enough for a classic banana-bread flavor, but you can also add a pinch of nutmeg or a little extra cinnamon.
Consistency: Chia seeds thicken the oats as they chill. For thinner overnight oats, stir in extra milk before serving. For thicker oats, slightly reduce the milk.
Storage: Store covered in the refrigerator for up to 3-4 days. Because the banana is mashed directly into the oats, the flavor and texture are best within the first 1–2 days.
Meal prep: The recipe can easily be doubled or tripled and divided between jars for several breakfasts.

Nutrition