Peanut Butter Banana Overnight Oats with Greek Yogurt

Peanut Butter Banana Overnight Oats

Rolled oats soak in milk, yogurt, mashed banana, and peanut butter until thick and creamy, with oat pieces still visible. Mixing the peanut butter into the wet ingredients first keeps it from forming clumps. After at least 6 hours in the refrigerator, divide the oats between wide bowls and add fresh banana slices, a separate peanut butter swoosh, chopped peanuts, and a little maple syrup.

Ingredients for Peanut Butter Banana Overnight Oats

• 1 cup old-fashioned rolled oats (80g)
• 1 cup milk or unsweetened plant milk (240g), plus more as needed
• 1/2 cup plain Greek yogurt (120g)
• 2 medium ripe bananas, divided
• 3 tablespoons creamy peanut butter (about 50g), divided
• 1 tablespoon chopped peanuts
• 2 teaspoons maple syrup

Optional: Add 1/4 teaspoon ground cinnamon to the oats or dust a little over the finished bowls.

How to Make Peanut Butter Banana Overnight Oats

1. Mix the wet ingredients: Mash one banana in a medium bowl or container large enough to stir the oats. Add the milk, yogurt, and 2 tablespoons peanut butter. Mix until no large clumps of peanut butter remain.
2. Add the oats: Stir in the rolled oats and optional cinnamon, scraping the bottom until all the oats are coated. The mixture will thicken as it chills.
3. Cover and refrigerate: Cover tightly and refrigerate for at least 6 hours, preferably overnight. The oats should be soft but still visibly textured, with no dry patches.
4. Stir and divide: Stir the chilled oats. If they are stiff, add milk 1 tablespoon at a time until thick but spoonable. Divide between two wide bowls.
5. Add the toppings: Slice the second banana just before serving. Arrange overlapping slices near one edge of each bowl, leaving much of the oat surface visible. Spoon the remaining 1 tablespoon peanut butter beside the slices in two distinct swooshes. Scatter with chopped peanuts and drizzle lightly with maple syrup.

How Thick Should Overnight Oats Be?

Stir before judging the consistency; some liquid may settle during chilling. A spoonful should hold a soft mound, not form a dry, firm clump. Banana size and yogurt thickness can affect the result, so add milk gradually rather than all at once.

When to Add the Banana Topping

Mashed banana sweetens the oats throughout the soak. Keep the second banana whole until serving: freshly cut slices look better than slices left on the oats overnight. Reserving some peanut butter also gives each bowl a visible topping instead of mixing it all into the base.

Oat and Dairy Substitutions

Old-fashioned rolled oats stay more distinct after soaking. Quick oats turn softer, and uncooked steel-cut oats need a different method. For a dairy-free version, use plant milk and dairy-free yogurt; adjust the consistency with more milk after chilling if needed.

For thicker, more pudding-like oats, stir 1 tablespoon chia seeds and about 2 tablespoons extra milk into the base before chilling. For a base with other topping options, try classic creamy overnight oats.

Make-Ahead and Storage

Keep the mixed oat base covered or airtight in the refrigerator. For the best banana flavor and oat texture, plan to eat it within 2 to 3 days; the oats will continue to soften. Leave the topping banana unsliced, and add the peanuts and maple syrup when serving. The container is for soaking and storage; transfer portions to bowls for the finished dish.

For warm oats, briefly microwave a soaked portion in a microwave-safe bowl. Stir, add milk if needed, and finish with the fresh toppings.

Nutrition

Approximate per serving, based on 2 servings made with 2% dairy milk and plain nonfat Greek yogurt: 535 calories, 23g protein, 20g fat, and 73g carbohydrates. Approximate per 100g: 145 calories, 6g protein, 5g fat, and 19g carbohydrates. Values vary with the milk, yogurt, peanut butter, and banana sizes used.