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Creamy Peanut Butter Banana Overnight Oats: Easy 5-Ingredient Breakfast

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A quick, no-cook breakfast made with rolled oats, peanut butter, bananas, and milk. This recipe balances texture and flavor, offering a creamy, pudding-like consistency that is perfect for meal prep and busy mornings.

Ingredients

Scale
  • 1 cup Old-Fashioned Rolled Oats
  • 1 tablespoon Chia Seeds
  • 2 tablespoons Creamy Peanut Butter
  • 1 Ripe Banana (divided)
  • 3/4 to 1 cup Milk of Choice (dairy, almond, oat, or soy)
  • 1 teaspoon Maple Syrup or Honey (optional, depending on banana sweetness)
  • 1 pinch Salt

Instructions

  1. Mash half of the ripe banana at the bottom of a mason jar using a fork until mostly smooth with a few small chunks.
  2. Sprinkle the rolled oats over the mashed banana, then add the chia seeds and pinch of salt to ensure even distribution.
  3. Pour the milk over the dry ingredients. Use 3/4 cup for thicker oats or 1 cup for a softer consistency.
  4. Scoop a generous tablespoon of creamy peanut butter on top of the mixture.
  5. Stir everything vigorously with a spoon or fork until the peanut butter is fully incorporated and the chia seeds are wet, preventing clumps.
  6. Top with remaining banana slices if desired, seal the jar with its lid, and refrigerate for at least 4 hours, ideally overnight (8-12 hours).
  7. Give the oats a final stir before eating. Add a splash of milk if the mixture is too thick.

Notes

Use old-fashioned rolled oats, not instant oats, to maintain texture. Ensure you stir thoroughly to prevent dry pockets of oats or clumps of chia seeds. The oats will thicken significantly overnight. If using protein powder, add an extra 1/4 cup of milk. Store in the refrigerator for up to 5 days.

Nutrition

Keywords: overnight oats, peanut butter oats, banana oats, healthy breakfast, meal prep, vegan breakfast, gluten-free breakfast, quick breakfast, no-cook oats

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