Creamy banana bread overnight oats with walnuts, cinnamon, and a drizzle of maple for the no cook breakfast that tastes like dessert. ♡
These banana bread overnight oats are the 5 minute breakfast you will be obsessed with all week. Mashed banana, cinnamon, walnuts, and maple syrup blend into the creamiest oats, and they taste exactly like a slice of warm banana bread. For more ideas, see our Baked Oats Chocolate Chip.
No cooking, no waiting in the morning. Just grab a jar from the fridge and eat. Let’s make it together.
Ingredients
Banana Bread Overnight Oats
- 2 ripe bananas, mashed
- 2 cups rolled oats
- 2 cups milk, any kind
- 1/2 cup Greek yogurt
- 2 tbsp chia seeds
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup walnuts, toasted and chopped
- banana slices, for topping
- extra maple syrup, for drizzling
How to Make Banana Bread Overnight Oats
- **Mash.** Mash 2 ripe bananas in a large mixing bowl until mostly smooth with small chunks.
- **Mix.** Add oats, milk, Greek yogurt, chia seeds, maple syrup, vanilla, cinnamon, and salt. Stir until combined.
- **Portion.** Divide the mixture among 4 mason jars or airtight containers.
- **Chill.** Refrigerate for at least 6 hours or up to 5 days.
- **Toast.** Toast the walnuts in a dry skillet for 3 minutes until fragrant. Store separately.
- **Serve.** When ready to eat, top with toasted walnuts, fresh banana slices, and an extra drizzle of maple syrup.
Why This Recipe Works
Mashed ripe banana is doing double duty here. It sweetens the oats naturally (no added sugar needed) and thickens them into a pudding-like texture as they soak. The riper the banana, the sweeter and more banana-forward your easy overnight oats will taste.
Chia seeds are the secret to the best texture. Just a tablespoon per jar absorbs excess liquid and turns the oats silky instead of soupy. Without them you get runny oats. With them you get that luxurious spoon-coating consistency.
Toasted walnuts (not raw) are what makes these taste like actual banana bread. Raw walnuts are tannic and bitter. A 3 minute toast in a dry skillet brings out their sweetness and gives you that authentic banana bread crunch. It is a small step that pays off big. For more ideas, see our Breakfast Quesadilla.
Tips
- Store in the fridge for up to 5 days in airtight jars.
- Eat cold or warm for 60 seconds in the microwave with a splash of milk.
- Use very ripe bananas with brown spots. They are sweeter and mash easier.
- Toast the walnuts for 3 minutes in a dry skillet for deeper flavor.
- Use rolled oats, not instant or steel cut. Rolled is the only oat that works overnight.
- Layer toppings right before eating to keep them crunchy.
Variations
- Swap walnuts for pecans or chopped almonds.
- Add mini chocolate chips for a chocolate banana bread version.
- Mix in peanut butter for a nutty banana bread spin.
- Use almond milk and maple syrup to keep it vegan.
- Add protein powder for an extra 15 grams of protein per jar.
- Top with a dollop of Greek yogurt and a drizzle of honey for a parfait style version.
Looking for more ideas? Try our Bananas Foster French Toast or Breakfast Burrito Meal Prep next.
Common Mistakes to Avoid
- Using instant or steel cut oats: Rolled oats are the only oats that soften properly overnight. Instant turns mushy, steel cut stays crunchy.
- Using green bananas: Very ripe bananas with brown spots are sweeter and mash smoother. Green bananas taste starchy.
- Skipping the chia seeds: Chia seeds thicken the oats into a pudding texture. Without them the oats stay runny and milky.
- Adding toppings to the jar: Walnuts and nuts go soggy overnight in the fridge. Store separately and add right before eating.
Banana Bread Overnight Oats
Ingredients
Method
- **Mash.** Mash 2 ripe bananas in a large mixing bowl until mostly smooth with small chunks.
- **Mix.** Add oats, milk, Greek yogurt, chia seeds, maple syrup, vanilla, cinnamon, and salt. Stir until combined.
- **Portion.** Divide the mixture among 4 mason jars or airtight containers.
- **Chill.** Refrigerate for at least 6 hours or up to 5 days.
- **Toast.** Toast the walnuts in a dry skillet for 3 minutes until fragrant. Store separately.
- **Serve.** When ready to eat, top with toasted walnuts, fresh banana slices, and an extra drizzle of maple syrup.
Notes
Source: USDA FoodData Central for nutrition estimates.
