Banana Bread Overnight Oats have all the cozy flavors of banana bread, yet with the ease of a no-cook breakfast. Creamy, cinnamon-spiced, and naturally sweet, this make-ahead meal is perfect for busy mornings. Prep a batch for the whole week, and you’ll have a delicious, ready-to-eat breakfast waiting for you every day.
Mornings have a way of turning chaotic no matter how much I try to plan ahead. Between getting ready for the day and tackling last-minute to-dos, breakfast often ends up as an afterthought. But I’ve learned that a little meal prep goes a long way. Having something ready to grab makes all the difference, and I feel so much better when I start the day with a real meal instead of just coffee and wishful thinking.
That’s why these banana nut bread overnight oats have become one of my favorite breakfasts to keep in the rotation. I can make a full batch at the beginning of the week and know I’ll have something ready to go every morning. If I have time, I’ll sit down and enjoy it with a cup of coffee and some fruit, but if I’m in a rush, I can just grab a jar on my way out the door. No stress, no mess—just a delicious, wholesome breakfast waiting for me when I need it.
Ingredients
- Banana – I like to use a ripe banana with some brown spots. They have a natural sweetness and are easy to mash.
- Old Fashioned Oats – Choose rolled oats for the best texture. Quick oats will be mushier, and steel-cut oats won’t soften enough.
- Milk – Any milk works! Whole milk makes it creamy, while almond, oat or soy milk are great dairy-free options.
- Pecans – Chop them for a bit of crunch in every bite. Walnuts or almonds make great swaps, or skip nuts altogether if preferred.
- Maple Syrup – Go for pure maple syrup for the best flavor. Honey or agave syrup can be used instead.
- Vanilla Extract – A little pure vanilla enhances the banana bread flavor.
- Ground Cinnamon – Adds warmth and spice. A pinch of nutmeg can be a nice addition.
- Coarse Sea Salt – Just a small amount balances the sweetness and brings out the flavors.
See recipe card for quantities.
Instructions
- Step 1: Place the banana in a small bowl and smash it well.
- Step 2: Add the milk to a mason jar and add the oats to the milk.
- Step 3: Add the banana, syrup, vanilla, salt, cinnamon, and chopped nuts to the jar.
- Step 4: Stir well and secure the lid on the jar. Place in the fridge to chill overnight or for at least 4 hours (I like it best overnight). Stir before eating or heat it up if you prefer.
Hint: I prefer to use wide-mouth jars. It's easier to add the ingredients and easier to get your spoon in it to get all of the goodness!
Variations/ Substitutions
- Add Chocolate – Stir in some mini chocolate chips for a little extra sweetness.
- High Protein – Add a scoop of vanilla or unflavored protein powder and an extra splash of milk to keep the texture creamy.
- Nut-Free – Skip the pecans or swap them for sunflower seeds, hemp seeds, chia seeds or shredded coconut for crunch without nuts.
- Berries – Mix in fresh or frozen blueberries, raspberries, or chopped strawberries for a fruity twist.
- Nut Butter – Swirl in a spoonful of peanut butter or almond butter for extra creaminess and protein.
- Dairy-Free – Use almond, soy, oat, or coconut milk to keep it completely dairy-free.
- Warm It Up – Heat it up in the microwave for 30-60 seconds before eating if you prefer a warm breakfast.
If you prefer a recipe that's a little more customizable, give these Basic Overnight Oats a try.
Equipment
A mason jar or any lidded jar works best for making overnight oats, keeping everything fresh and mess-free. I prefer wide-mouth jars since they make it easier to add ingredients and scoop out the finished oats.
If glass isn’t your thing, an airtight plastic container works just as well—just make sure it seals tightly to prevent leaks!
Storage
Store the oats in a sealed mason jar or an airtight container in the fridge for up to five days. If they seem too thick after sitting, just stir in a splash of milk before eating.
To enjoy them warm, heat the oats in a microwave-safe container for 30-60 seconds, stirring halfway through.
Top Tips
- The riper the banana, the sweeter and creamier your oats will be. Look for a few brown spots to ensure ripeness!
- Stir everything thoroughly so the oats soak up all the flavors evenly.
- Let everything chill overnight for the best flavor.
- Taste and add extra maple syrup or honey if a little more sweetness is needed.
- Fresh fruit, nuts, or a drizzle of nut butter make great last-minute additions for extra flavor and texture.
- If the oats are too thick in the morning, stir in a splash of milk to loosen them up.
FAQ
Instant oats will make the texture much softer, while steel-cut oats won’t absorb the liquid enough. Old-fashioned rolled oats work best.
Freezing isn’t recommended since the texture changes once thawed. They’re best when made fresh and stored in the fridge.
Related
Looking for more easy breakfast recipes? Try these:
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RECIPE
Banana Bread Overnight Oats
Equipment
- 1 mason jar with lid 12 to 14 ounces
Ingredients
- 1 Ripe Banana
- ½ Cup Old Fashioned Oats
- ½ Cup Milk of your choice
- 1 Tablespoon Chopped Pecans
- 2 Teaspoons Real Maple Syrup
- ½ Tablespoon Vanilla Extract
- ½ Teaspoon Ground Cinnamon
- ⅛ Teaspoon Coarse Sea Salt
Instructions
- Place the banana in a small bowl and smash it well.
- Add the milk to a mason jar and add the oats to the milk.
- Add the banana, syrup, vanilla, salt, cinnamon, and chopped nuts to the jar.
- Stir well and secure the lid on the jar. Place in the fridge to chill overnight or for at least 4 hours (I like it best overnight). Stir before eating or heat it up if you prefer.
Notes
- I store these in sealed mason jars, in the fridge, for up to 5 days. Do not freeze. Perfect for making a few days in advance.
- You can use walnuts or almonds in place of the pecans, or whatever you prefer on hand.
- Adjust syrup to your preferred sweetness level. Honey can be used in place of Maple syrup and more can be added as you’re getting ready to eat it, if need be.
- Use whatever milk you like. Whole milk will make the oats more creamy but low fat milk also works well. I have used plant based milk like soy and almond milk too. The texture will be slightly different but still good.
Nutrition
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