Banana Overnight Oats
These Banana Overnight Oats are an easy make-ahead breakfast option. Mashed banana and honey sweeten the oats, and a splash of almond extract gives them that cinnamon banana bread flavor!
You should also make this Banana Bread Baked Oatmeal and Peanut Butter Banana Baked Oatmeal Cups!
If you’ve never tried overnight oats before, they’re essentially a mixture of oats, milk and / or yogurt, and your choice of spices. You mix everything together, let it sit overnight in the fridge, and you get to enjoy your handiwork the next morning!
If you’re looking for easy breakfast ideas, then this is it.
My current favorite recipe is for banana overnight oats. I promise, these oats taste just like banana bread! Keep reading to learn which “secret” ingredients I used to make these oats taste like dessert.
Why You’ll Love This Recipe:
- Customizable: Use gluten-free oats to keep this recipe gluten-free, and use your favorite sweetener and milk to suit any other dietary needs.
- Simple: You need just eight basic ingredients to make these creamy overnight oats with mashed banana.
- Meal prep-friendly: This recipe makes two servings as written, but you can easily double or triple it to enjoy multiple mornings in a row.
Ingredients You’ll Need:
To make the creamiest, most flavorful overnight oats, it all starts with a few simple ingredients. Each one plays an important role in building that perfect balance of texture and taste.
Here’s what you’ll need to create a batch that tastes just like banana bread in a jar:
- Old-fashioned oats. Sometimes called rolled oats. They soak up the milk really well and become super creamy with time.
- Milk. You can use any dairy or non-dairy milk you like. I prefer using almond milk because it infuses the overnight oats with a subtle (natural) sweetness.
- Banana. The darker your banana is, the sweeter your oats will taste.
- Honey. Feel free to sub maple syrup if you don’t eat honey.
- Vanilla extract. A full teaspoon gives the oats so much flavor.
- Almond extract. My secret ingredient for making these overnight oats taste like banana bread!
- Ground cinnamon. I thought 1/2 teaspoon was perfect, but you may add more if desired.
- Salt. You need a little salt to enhance the banana flavor and balance out the sweetness of the banana and honey.
Can this Recipe Be Made With Instant Oats or Steel Cut Oats?
No, instant oats tend to become mushy if left overnight in the fridge, and steel cut oats are much too hearty to use in this recipe.
How to Make This Recipe:
- Combine the oats, milk, mashed banana, honey, vanilla and almond extracts, cinnamon, and salt
- Pour into two mason jars or airtight containers.
- Refrigerate overnight.
- When you’re ready to eat, remove from refrigerator and stir.
How to Store:
Store overnights oats in the fridge for up to four days. If the oats soak up too much of the liquid, simply add a splash of milk to loosen them up again.
Do I Have to Chill the Oats Overnight?
No, the banana overnight oats will be ready to eat after about four hours. However, letting them sit in the fridge overnight is preferred.
Can I Add Yogurt to my Overnight Oats?
I made this particular batch of overnight oats without yogurt, but you’re welcome to stir in a spoonful or two, if desired. Note that adding yogurt to the mixture will make the oats even thicker and creamier.
Variations:
- Prefer sweeter oats? Drizzle with additional honey or maple syrup before serving.
- Need to keep this dairy-free? You may use any type of milk you’d like to make this recipe, but I recommend using an unsweetened variety of non-dairy milk.
- Need to make this vegan? Use your favorite non-dairy milk and substitute the honey for pure maple syrup.
- Want this to taste even more like banana bread? Add additional warming spices like ground nutmeg, cloves, or allspice to give the oats more flavor. Or, try adding mix-ins like walnuts or chocolate chips.
- Love fun toppings? Add a spoonful of yogurt, extra banana slices, chopped nuts, dried fruit, chocolate chips, or peanut butter to the top of your oats.
Tips and Tricks:
- Use old-fashioned rolled oats: They give the best creamy texture. Avoid instant (too mushy) and steel-cut (too tough).
- Choose your milk: Any milk works! Almond, oat, soy, or dairy. If it’s too thick in the morning, just stir in a splash more.
- Pick ripe bananas: The riper, the sweeter! For meal prep, mash the banana and layer it at the bottom of the jar to help prevent browning.
- Spice it up: A dash of cinnamon is great, but you can also try nutmeg, cloves, or pumpkin pie spice for extra warmth.
- Sweeten to taste: Use honey, maple syrup, or your preferred sweetener. A drizzle on top before serving adds a little magic.
- Mix in Greek yogurt: For added protein and a thick, creamy texture, stir in a spoonful of Greek yogurt before refrigerating.
Looking for More Overnight Oats Recipes? I’ve Got You Covered!
- Apple Pie Overnight Oats
- Blueberry Overnight Oats
- Cherry Overnight Oats
- Chai Spiced Overnight Oats
- Cake Batter Overnight Oats
- Strawberry Nutella Overnight Oats
Banana Overnight Oats
Ingredients
- 1 cup old-fashioned oats
- 1 cup milk, any kind
- 1 ripe banana , mashed
- 1½ teaspoon honey , or pure maple syrup
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- ½ teaspoon ground cinnamon
- Dash of salt
Equipment
Instructions
- In a medium airtight container, add oats, milk, mashed banana, honey/maple syrup, vanilla and almond extracts, cinnamon, and salt. Stir or seal lid and shake well to make sure everything is combined.
- Pour into two mason jars (if desired) or keep in container. Refrigerate for at least 4 hours, or preferably overnight, so that the oats will soften and absorb the liquid.
- When ready to eat, remove from refrigerator and stir.
Notes
- The oats are not overly sweet. I find the honey and ripe banana adds the perfect amount of sweetness, but if you would like more, add additional honey/maple syrup before serving.
- Oats will last in the refrigerator for up to four days.
- See my tips and tricks for making these Banana Bread Overnight Oats above the recipe box.
