Description
This Healthy Banana Bread Overnight Oats recipe is a delicious and nutritious make-ahead breakfast that combines the natural sweetness of ripe bananas with creamy Greek yogurt, peanut butter, and warm spices. Easy to prepare in just 10 minutes, this no-cook dish is perfect for busy mornings and provides a satisfying start to your day with wholesome ingredients and a comforting banana bread flavor.
Ingredients
Scale
Wet Ingredients
- 2 medium ripe bananas
- ¾ cup unsweetened vanilla almond milk
- ½ cup plain or vanilla Greek yogurt
- 1 tbsp peanut butter
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup old-fashioned oats
- 2 tsp chia seeds
- ½ tsp cinnamon
- â…› tsp fine sea salt
- A tiny pinch of nutmeg
Instructions
- Mash Bananas: In a medium mixing bowl, mash the ripe bananas thoroughly with a fork until smooth to create a creamy base for the oats.
- Add Wet Ingredients: Incorporate the unsweetened vanilla almond milk, Greek yogurt, peanut butter, and vanilla extract into the mashed bananas, stirring well to blend all the liquids and peanut butter evenly.
- Combine Dry Ingredients: Stir in the old-fashioned oats, chia seeds, cinnamon, fine sea salt, and a pinch of nutmeg into the wet mixture until everything is well combined and evenly distributed.
- Refrigerate Overnight: Divide the oat mixture evenly between two containers, cover them tightly, and refrigerate overnight or for at least 4 hours to allow the oats and chia seeds to absorb the moisture and flavors.
- Serve and Enjoy: In the morning, give the overnight oats a good stir to mix any settled ingredients and enjoy them cold as a healthy, filling breakfast.
Notes
- You can substitute the peanut butter with almond or cashew butter for a different nutty flavor.
- For a vegan version, use a dairy-free yogurt instead of Greek yogurt.
- Add fresh fruit, nuts, or a drizzle of honey on top before serving for extra texture and sweetness.
- Make sure to use old-fashioned oats for the best texture; instant oats may become too mushy.
- The oats can be stored in the refrigerator for up to 3 days for meal prepping.
