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Banana Bread Overnight Oats Recipe

4.9 from 68 reviews

Banana Bread Overnight Oats is a quick and nutritious breakfast that combines ripe banana, old fashioned oats, and warm spices with chopped pecans and real maple syrup for a wholesome start to your day. Prepared the night before, this recipe offers a creamy, flavorful, and convenient meal that can be enjoyed cold or warmed up.

Ingredients

Scale

Main Ingredients

  • 1 ripe banana
  • ½ cup old fashioned oats
  • ½ cup whole milk
  • 2 tablespoons chopped pecans
  • 2 teaspoons real maple syrup
  • ½ tablespoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon coarse sea salt

Instructions

  1. Mash the Banana: In a small bowl, mash the ripe banana thoroughly until it becomes smooth and creamy.
  2. Combine Milk and Oats: Pour the whole milk into a mason jar or any container with a lid, then stir in the old fashioned oats to mix well.
  3. Add Remaining Ingredients: Add the mashed banana, maple syrup, vanilla extract, coarse sea salt, ground cinnamon, and chopped pecans to the oats and milk mixture. Stir everything thoroughly until fully combined.
  4. Refrigerate Overnight: Secure the lid on the container and place it in the refrigerator overnight, or for at least 4 hours to allow the oats to soak and develop flavor and texture. Overnight soaking yields the best consistency.
  5. Serve: In the morning, stir the oats again and enjoy cold, or warm them up if you prefer a cozy breakfast.

Notes

  • For a dairy-free option, substitute whole milk with almond milk or oat milk.
  • You can adjust the sweetness by adding more or less maple syrup according to taste.
  • To make this recipe vegan, use plant-based milk and ensure the maple syrup is pure.
  • Overnight soaking enhances texture and flavor, but a minimum of 4 hours is acceptable if short on time.
  • Add extra toppings in the morning like fresh berries or a dollop of yogurt for variation.

Keywords: overnight oats, banana bread oats, easy breakfast, healthy oats, no cook breakfast, maple syrup oats, pecans oats