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Simply your mornings without sacrificing taste with these yummy Peanut Butter and Banana Overnight Oats!
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Recipes for overnight oats are all over Pinterest! They all look so good, that it simply became necessary for me to create my own recipe. Mornings are very busy and this easy recipe for Peanut Butter and Banana Overnight Oats have definitely simplified them!
I use one of my favorite go-to flavor combinations to create this recipe. Peanut butter, bananas, maple, and cinnamon! You can throw in some flax seeds, but they are totally optional. I have a huge container of them so I’m constantly trying to find new ways to use them! I do like the crunch they add to the oats!
One bite and I knew these oats were going to be a regular for breakfast around here! Both my kids love them as much as I do! Thankfully, they are super simple to make! Because you prepare this recipe the night before, breakfast is practically ready when you wake up! All you need to do in the morning is add some fresh banana slices!
Peanut Butter & Banana Overnight Oats
Prep!
Prepare these oats the night before you want to eat them for breakfast. You will need a mason jar or bowl, measuring cups and spoons, and all the ingredients except for the banana slices.
Create!
Mix the oats, flax seeds, and cinnamon in the mason jar or bowl. Add the milk and maple syrup and stir well. Drop in the peanut butter and mix it around just a little. Place the lid on the jar or cover the bowl with plastic wrap. Refrigerate for at least 6 hours.
Present!
In the morning, remove the lid or plastic wrap. Top the oats with the banana slices. You can drizzle on some extra maple syrup and add a pinch of cinnamon to the top of the bananas as well!
If you love this combination of ingredients, be sure to check out my recipes for Peanut Butter and Banana Panini and Peanut Butter and Banana Egg Rolls too!
Enjoy!
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- 1/2 Cup rolled oats
- 1 teaspoon whole flax seeds optional
- 1/4 teaspoon cinnamon
- 1/2 Cup milk I use unsweetened almond milk
- 1 teaspoon maple syrup
- 2 Tablespoons peanut butter
- 1/2 banana sliced (wait until the next day for this!)
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Mix the oats, flax seeds, and cinnamon in the mason jar or bowl. Add the milk and maple syrup and stir well. Drop in the peanut butter and mix it around just a little. Place the lid on the jar or cover the bowl with plastic wrap. Refrigerate for at least 6 hours.
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In the morning, remove the lid or plastic wrap. Top the oats with the banana slices. You can drizzle on some extra maple syrup and add a pinch of cinnamon to the top of the bananas as well!
Nutritional Information per Serving: 449 calories, 21g fat (3g saturated fat), 56g carbohydrates (10g fiber, 16g sugar), 14g protein
** nutritional information is an estimate and will vary depending on the brands you use and any alterations you make to the recipe.
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Esther M. says
OMG…so delicious!
I had it for breakfast this morning and even forgot about the peanut butter in there. Just put it in the microwave to warm up for a few seconds. It was so good and so filling.
I also sprinkled a few walnuts on top.
Thanks for a great recipe 🙂
Lauren says
So glad you liked it! I like it warmed up too!
Lauren says
Glad you enjoyed it! I like it warmed up a little too 🙂
amy says
Baby approved!!
Thank you for the recipe! Breakfast is tricky with my picky 12 month old. she’s anti-eggs. She absolutely loved this. So did her father and myself 🙂
Lauren says
Haha – that’s awesome! You’re having better luck than me! My son is allergic to egg and won’t way anything except crackers and dry Cheerios! Glad everyone likes it!
Dina says
I love this recipe….I am a long distance runner and all these ingredients are my favorite! I make my own granola to put in my yogurt and it comes out amazing..
Lauren says
Awesome! I am so glad you love it!!!
Debbie says
Can you use steel cut oats or quick oats for this recipe?
Lauren says
Hi Debbie!
My guess is that either of those types of oats will work for overnight oat recipes, but I’m not sure that the oat to milk ratio would be exactly the same. I haven’t tested this recipe with anything except rolled oats so I can’t tell you 100% for sure. Sorry I can’t be more help!
Tabitha says
Hello! Just curious as to what your thoughts would be with adding some plain Greek yogurt? I don’t get enough yogurt since I don’t like the texture without it being in something else like a smoothie.
Lauren says
Hi Tabitha! I know there are recipes out there that use both Greek yogurt and milk, but I haven’t done it myself so I am not sure hat ratios would work. I also don’t know if the tangi-ness of the yogurt would taste as good with peanut butter and bananas as it does with fruit. You could always add more peanut butter to try to mask the taste – you can never have too much peanut butter 🙂
Brianna Hoag says
Could I make a big batch of this and have it for a few days in a row? It sounds so delicious.
Lauren says
Hi Brianna! I’ve honestly never kept it longer than a day, but imagine it would get mushier as the days go by. I’d try maybe 2 and see how it goes before making too much 🙂
Kristin says
I’ve never had overnight oatmeal like this and excited to try and this recipe sounds awesome. So do you just eat the oats straight from the frig, cold or do you warm it up?
Lauren says
Hi Kristen, thank you! With these oats I usually just eat them cold, right out of the fridge. You can warm them a little if you prefer, they should be just fine 🙂 Hope this helps!
Youssef says
Do you cook them at all (oats)
Lauren says
Hi Youssef! Nope, no need to cook the oats. They will soften up plenty after sitting in the milk all night 🙂 Hope you enjoy them!
Alexis says
Hi! Can you tell me what size jar you use? I want to be sure I have the right size!!
Lauren says
Hi Alexis! I used 8oz canning jars. Everything just fit 🙂 Hope you love this recipe as much as I do!
Ayesha says
Hi lauren! can you give nutritional value of this.. counting calories now a days :/
Lauren says
Hi Ayesha! I’m working towards getting a program that adds all the nutritional info to each recipe, but in the meantime I put all the ingredients into the calorie counter on http://www.myfitnesspal.com and got a total of 456 calories using the exact ingredients in the recipe. There are also 51 carbs, 21g fat, 16g protein, 183mg sodium, and 12g of sugar. Hope this helps – Lauren
Victoria says
I was wondering if you or anyone in your family has had difficulty digesting flaxseeds. I’ve read it’s not recommended not only for digestion purposes, but also to ensure you receive all the nutrients by eating them ground instead.
Lauren says
Hi Victoria! We have no problems at all with flax seeds, but you are right – you get more benefit from ground flax seeds, especially if they are ground immediately before eating them. I like to add them whole for texture and some benefit (plus it’s easier than breaking out the grinder 🙂
Joanne |No Plate Like Home says
This looks yummy. I should use up my rolled oats.
Lauren says
Thanks Joanne! You’ll have to run out to buy more – this oatmeal is so addicting!