Peanut Butter Banana Overnight Oats
A delicious and easy breakfast option packed with nutrients, perfect for busy mornings.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 240 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian, Vegan (with substitutions)
Ingredients
Scale
- 1 large ripe banana, mashed
- 1 1/4 cups almond milk (or milk of choice)
- 1 (5 oz) cup vanilla siggi’s yogurt (or substitute with plain yogurt)
- 1 cup gluten-free rolled oats
- ½ teaspoon cinnamon
- 1 tablespoon chia seeds
- 2 tablespoons peanut butter, plus more for layering and topping
- Banana slices
- Optional: extra chia seeds and/or chopped peanuts for crunch
Instructions
- In a large bowl, combine the mashed banana, almond milk, and vanilla siggi’s yogurt. Stir until smooth and creamy.
- Add the rolled oats, cinnamon, chia seeds, and peanut butter to the wet mixture. Mix thoroughly.
- Cover tightly and refrigerate for at least 4 hours or overnight.
- Divide the overnight oats into two jars or containers. Layer with extra peanut butter and banana slices if desired.
- Top with 1 tablespoon of peanut butter and fresh banana slices. Add extra chia seeds or chopped peanuts for crunch. Serve chilled.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Stir before eating as they may thicken.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 5mg