If you love banana bread, you’ll love this healthy overnight oats flavor for breakfast!
For most of my life, oatmeal was a soupy, sweet sludge served hot and made from a single-serve packet, and I was not a big fan of it. I don’t care to drink warm, sugary sludge for breakfast, thank you.
I was visiting my sister years ago when she offered to make me a serving of overnight oats for breakfast the next morning. Ew, I thought. “Nah, I’m good,” I said, thinking I’d just find a breakfast sandwich somewhere. “They’re banana bread flavor,” she tempted. It worked—give me a slice of banana bread for breakfast any day of the week, and I am here for it. If the oatmeal tastes like banana bread, I’ll try it.
It was love at first bite. The banana bread overnight oats were cold, densely banana-flavored, and—unlike the soupy oatmeal of my youth—creamy and satisfying. I suppose I had just been eating the wrong oatmeal my entire life. This recipe is the best way I’ve found to use oats! You won’t regret trying this one out for your next breakfast.
Are Banana Bread Overnight Oats Healthy?
Yes, they are! Oats contain lots of fiber and some protein, along with essential nutrients like magnesium, zinc, potassium, and vitamin B6. Bananas are high in potassium and fiber as well, and flaxseed is high in omega-3 fatty acids, fiber, and antioxidants. It’s hard to go wrong with oats for breakfast! That said, there is quite a bit of sugar in this recipe. If you want to cut down on sugar, omit the maple syrup.
Overall, banana bread overnight oats are gluten-free (as long as you confirm that your oats are gluten-free!). You can make the recipe vegan by using plant-based milk instead of dairy milk.
Use Ripe Bananas For A True Banana Bread Experience
I know slightly green bananas are supposedly better for you than deep yellow or slightly brown bananas, but the latter option is sweeter and has a richer banana flavor. That’s why many banana bread recipes call for ripe or overripe bananas.
Unsurprisingly, these oats taste the most like banana bread when you use ripe or very ripe bananas. Yellow bananas with some brown spots are at the peak of their sweetness, so they’re perfect for overnight oats. They also mash easier than unripe bananas. So if you have the option to get ripe bananas, that’s the way to go in this case!
Can I Prep This Ahead?
They were made for that! Leftover overnight oats can be kept in a sealed container in the fridge for up to 5 days. This recipe is designed to be made ahead of time and stored in the fridge overnight, so feel free to meal prep this breakfast in advance!
Serving Suggestions
This is an all-in-one breakfast for most people because it’s filling, sweet, and nutritious. Any breakfast at my house includes coffee, so try your hand at making a Homemade Caramel-Vanilla Iced Coffee to go with your overnight oats!
You can also make a bigger batch of these overnight oats to serve a group brunch with other fun brunch foods. In that case, I’d whip up some Hash Browns, a Spinach Quiche, and Air-Fryer Bacon to serve alongside the oats.
Ingredients
- ½ mashed ripe banana
- ½ cup rolled oats
- ½ cup milk any variety
- 2 tablespoons chopped pecans or walnuts
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- Dash of sea salt
- 1 tablespoon ground flaxseed optional
- 2 teaspoons pure maple syrup
Instructions
- In a bowl or a sealable jar, mash the banana thoroughly.
- Add the oats, milk, nuts, vanilla extract, cinnamon, sea salt, flaxseed (if using), and maple syrup to the mashed banana. Stir until all ingredients are well combined.
- Seal the container and refrigerate for 8 hours or overnight, allowing the oats to soak up the milk.
- Serve the overnight oats cold, or heat them up if preferred. Garnish with additional banana slices or nuts before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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