Creamy Peanut Butter Banana Overnight Oats
A quick, no-cook breakfast made with rolled oats, peanut butter, and banana. This recipe requires only 5 minutes of prep time and results in a creamy, satisfying meal perfect for meal prep.
- 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 cup old-fashioned rolled oats
- 1 cup milk of choice (almond, oat, soy, or dairy)
- 2 tablespoons natural peanut butter
- 1 ripe banana, sliced
- 1–2 tablespoons honey or maple syrup
- 1 tablespoon chia seeds (optional)
- 1/4 teaspoon ground cinnamon
- 1 pinch sea salt
Instructions
- Peel the banana and slice it into thin rounds. Place half of the slices at the bottom of a mason jar or container.
- Add the rolled oats to the jar. If using chia seeds and cinnamon, add them now and stir slightly to distribute evenly.
- Pour the milk over the oats, leaving about an inch of space at the top to allow for expansion.
- Add a large spoonful of peanut butter on top of the oats.
- Drizzle honey or maple syrup over everything and add a tiny pinch of salt.
- Stir everything together thoroughly until the peanut butter breaks down and mixes with the milk. Adjust consistency with more milk or oats if needed.
- Place the remaining banana slices on top, seal the jar with a lid, and refrigerate for at least 4 hours, preferably overnight.
- In the morning, give the oats a good stir. Add a splash of milk if too thick, and serve cold.
Notes
Stir well to ensure the peanut butter mixes with the milk. Adjust liquid ratio based on oat type (quick oats need less liquid). Do not freeze as texture becomes watery. Can be stored in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 jar (approx. 16 oz
- Calories: 350
- Sugar: 15
- Sodium: 150
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 45
- Fiber: 7
- Protein: 10
Keywords: overnight oats, peanut butter, banana, breakfast, meal prep, healthy breakfast, quick breakfast, no cook