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Easy Peanut Butter Banana Overnight Oats Recipe for Quick School Mornings

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A creamy, nutty, and naturally sweet overnight oats recipe combining peanut butter and banana for a quick, portable, and satisfying breakfast perfect for busy school mornings.

Ingredients

Scale
  • ½ cup old-fashioned rolled oats (45g)
  • ½ cup milk (120ml), dairy or plant-based
  • 2 tablespoons peanut butter, creamy or natural
  • 1 medium ripe banana, mashed
  • ¼ cup Greek yogurt (60g), plain or vanilla
  • 1 tablespoon honey or maple syrup (optional)
  • ¼ teaspoon cinnamon
  • ½ teaspoon vanilla extract
  • 1 tablespoon chia seeds (optional)

Instructions

  1. Mash 1 medium ripe banana in a bowl until mostly smooth with some small chunks remaining (about 1-2 minutes).
  2. Add ½ cup milk, ¼ cup Greek yogurt, 2 tablespoons peanut butter, 1 tablespoon honey or maple syrup (if using), ½ teaspoon vanilla extract, and ¼ teaspoon cinnamon to the mashed banana. Stir until smooth and well combined (1-2 minutes).
  3. Stir in ½ cup old-fashioned rolled oats and 1 tablespoon chia seeds (optional). Mix evenly (30 seconds).
  4. Spoon the mixture into a mason jar or airtight container and seal tightly.
  5. Refrigerate for at least 6 hours or overnight to allow oats and chia seeds to soak and thicken.
  6. Before eating, stir the oats. If too thick, add a splash of milk to loosen. Optionally top with sliced banana, a drizzle of peanut butter, or chopped nuts.

Notes

Use old-fashioned rolled oats for best texture; quick oats get mushy. Mash banana well for even sweetness. Chia seeds help thicken and add nutrition but are optional. Adjust milk amount for preferred consistency. Warm peanut butter slightly if thick for easier mixing. Can substitute almond or sunflower seed butter for nut-free version. Store in fridge up to 3 days. Serve cold or warmed with extra milk.

Nutrition

Keywords: overnight oats, peanut butter, banana, quick breakfast, school mornings, healthy breakfast, easy recipe, portable breakfast