Peanut Butter Banana Overnight Oats
Creamy peanut butter banana overnight oats made without yogurt or chia seeds. This easy single-serving breakfast takes about 10 minutes to mix and is ready after chilling.
Equipment
- Jar, bowl, or small food container
- Fork
- Spoon
Ingredients
Overnight oats
- ½ cup old-fashioned rolled oats [40 g]
- ½ to ⅔ cup milk [120 to 160 g], dairy or plant-based
- 1 tablespoon peanut butter [16 g], smooth or crunchy
- ½ ripe banana [60 g], mashed
- 1 to 2 teaspoons honey or maple syrup [7 to 14 g], optional
- Pinch of salt
Optional toppings
- Fresh banana slices
- Chopped peanuts
- Chocolate chips
- Extra peanut butter
Instructions
- Place the banana in a jar, bowl, or small food container. Mash it with a fork until mostly smooth.
- Add the rolled oats, milk, peanut butter, optional honey or maple syrup, and salt.
- Stir very well until the peanut butter is evenly mixed through the oats.
- Cover the container and refrigerate for at least 4 hours. For the best texture, chill overnight.
- Stir the oats before serving. Add a splash of milk if needed, then finish with your favorite toppings.
Notes
- Use 1/2 cup milk for thick, spoonable oats.
- Use 2/3 cup milk for a softer, creamier texture.
- Taste the mixture before adding sweetener. A very ripe banana may be sweet enough.
- For chocolate overnight oats, mix in 1 teaspoon of unsweetened cocoa powder.
- For a dairy-free version, use your favorite plant-based milk.
- Use certified gluten-free rolled oats if needed.
- Add fresh banana slices and crunchy toppings just before serving.
