Peanut Butter Banana Overnight Oats
5-minute night-before assembly. Wake up to a creamy, protein-rich breakfast that's ready to grab. The default weekday breakfast.
Ingredients
- Rolled oats: 50 g (1/2 cup)
- Milk of choice: 180 ml (3/4 cup) — soy or skim for higher protein
- Plain Greek yogurt: 60 g (1/4 cup)
- Natural peanut butter: 16 g (1 tbsp)
- Chia seeds: 7 g (1 tsp)
- Maple syrup or honey: 1 tsp (optional)
- Banana: 1/2, sliced
- Pinch of salt
Instructions
- 1
Combine oats, milk, yogurt, peanut butter, chia, sweetener, and salt in a 16-oz jar. Stir well.
- 2
Slice banana on top.
- 3
Cover and refrigerate at least 6 hours, ideally overnight.
- 4
Stir before eating. Add splash of milk if too thick.
Notes
Lasts 3 days refrigerated, so you can batch 3 jars on Sunday night for the week. Top with a few extra banana slices and a drizzle of PB right before eating for visual appeal.
Why This Works
5 minutes the night before. Wake up to a cold, creamy, ready-to-eat breakfast. The oats hydrate and soften overnight, the chia seeds gel and thicken everything, the Greek yogurt adds tang, and the peanut butter brings the flavor. No morning thinking.
The banana sweetens it as it sits. If you want it sweeter, the maple syrup is there — but try it without first.
Variations
- Chocolate: add 1 tsp cocoa powder and a tablespoon of mini chocolate chips
- Berry: skip the banana, use 1/2 cup mixed berries
- Apple cinnamon: skip the banana, add 1/4 cup grated apple and 1/2 tsp cinnamon
- Savory: skip the sweetener and PB entirely; top with sliced avocado, a soft-boiled egg, and everything bagel seasoning
Storage
3 days refrigerated in a sealed jar. Make 3 jars on Sunday night and you’re set Monday through Wednesday.