Description

This Banana Bread Overnight Oats recipe is a hearty and wholesome breakfast option that combines the comforting flavors of banana bread with the convenience of overnight oats. Made with mashed ripe bananas, rolled oats, milk, nuts, vanilla, cinnamon, and a touch of maple syrup, it’s a nutritious and delicious way to start your day. Simply mix the ingredients, refrigerate for at least 4 hours or overnight, and enjoy either hot or cold, topped with extra banana slices or nuts for added texture and flavor.

Ingredients

Scale

Main Ingredients

1/2 mashed ripe banana
1/2 cup rolled oats (regular or gluten free)
1/2 cup milk of choice
2 tbsp chopped pecans or walnuts
1 tsp vanilla extract
1/2 tsp cinnamon
Dash of sea salt
1 tbsp ground flax (optional)
2 tsp 100% pure maple syrup

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Instructions

Prepare the Base: Mash the ripe banana in the bottom of a bowl or a sealable jar to form a smooth consistency. This forms the natural sweet base of your overnight oats.
Mix Ingredients: Add the rolled oats, milk of your choice, chopped nuts, vanilla extract, cinnamon, sea salt, ground flax (if using), and pure maple syrup to the mashed banana. Stir thoroughly until all ingredients are well combined.
Chill: Seal the bowl or jar and refrigerate the mixture overnight or for at least about 4 hours. This resting time allows the oats to soften and absorb the flavors, creating a creamy texture.
Serve: After chilling, serve the overnight oats either cold straight from the refrigerator or warmed up. Garnish with additional sliced banana or more chopped nuts if desired for extra flavor and crunch.

Notes

You can use any milk of choice such as dairy, almond, oat, or soy milk depending on your dietary preference.
Ground flax is optional but adds fiber and omega-3 fatty acids for extra nutrition.
For gluten-free oats, ensure the oats are certified gluten free.
Adjust sweetness by varying the amount of maple syrup or substituting with honey if preferred.
This recipe is easily doubled or tripled for meal prepping multiple servings.