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The Best Creamy Peanut Butter Banana Overnight Oats (Easy Recipe)

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These creamy peanut butter banana overnight oats are a set-it-and-forget-it breakfast that tastes like a treat. Made with simple ingredients, they’re perfect for meal prep and naturally sweetened with ripe banana.

Ingredients

Scale
  • 1 cup (90g) old-fashioned rolled oats
  • 1/4 cup (64g) creamy peanut butter
  • 1 large ripe banana, mashed (about 1/2 cup / 120g)
  • 1 cup (240ml) milk of choice (whole milk, oat milk, or almond milk)
  • 1–2 tablespoons (15-30ml) maple syrup or honey (optional)
  • 1 tablespoon (12g) chia seeds
  • 1/2 teaspoon vanilla extract
  • Pinch of salt (about 1/4 teaspoon or less)

Instructions

  1. Mash the banana: Peel the ripe banana and place it in a medium mixing bowl. Use a fork to mash it until mostly smooth with just a few tiny lumps.
  2. Add the peanut butter: Spoon the peanut butter onto the mashed banana and mash together with a fork until fully combined (about 30 seconds).
  3. Pour in the milk and vanilla: Add the milk and vanilla extract. Whisk until the peanut butter-banana mixture is fully dissolved into the milk (about 20 seconds).
  4. Add the oats, chia seeds, maple syrup, and salt: Stir in the rolled oats, chia seeds, maple syrup (if using), and salt. Mix until everything is evenly distributed.
  5. Divide into jars: Pour the mixture evenly into two mason jars or airtight containers, leaving about an inch of space at the top.
  6. Seal and refrigerate: Put the lids on tight and refrigerate for at least 4 hours, but ideally 8-12 hours (overnight).
  7. Serve cold or warm: In the morning, stir the oats. If too thick, add a splash of milk. Serve cold or microwave for 45-60 seconds for a warm breakfast. Add desired toppings.

Notes

For best texture, use old-fashioned rolled oats (not instant or steel-cut). Mash the banana thoroughly to avoid brown spots. Chia seeds are key for a thick, creamy texture. The oats will keep in the fridge for up to 5 days. Do not freeze.

Nutrition

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