Banana bread inspired overnight oats are quick to whip up for a great breakfast or snack on-the-go!
Hello there! It’s Amber, visiting from Dessert Now, Dinner Later! I’m here to share another tasty recipe with you all. If there’s one thing I’ve learned in the last couple months of getting back on track with my eating from all of the holiday indulgences, it’s that I need to be prepared or my healthy eating will fail.
I’ve been chopping vegetables on Sundays to use in veggie scrambled eggs for breakfasts. I make sure I’m stocked up on carrots and hummus for snacks, and lots of meat and veggies for lunches and dinners. It makes food choices SO much easier.
Every now and then though, I like to indulge in a fruity (slightly sugary) breakfast and this Banana Bread Overnight Oats recipe is great for that. I’ve got protein with the chia seeds and Greek yogurt. Plus the oats are hearty and filling. I love that I can prep as many of these as I want for the week, and just pull them out of my refrigerator to take on-the-go. Our favorite way to make and store these is in mason jars! They are the perfect size for portions, and store really well in your fridge.
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My kids really enjoyed these, but they preferred granola instead of nuts mixed in. Picky stinkers! Haha. The awesome thing about most recipes, is that you can adapt them to you or your kids’ personal preferences. I like to make my overnight oats really thick, so I use less milk, but you can always add in more milk if you want a thinner mixture than my pictures suggest.
The bananas totally sweeten these overnight oats, so there are no extra sweeteners needed. The cinnamon gives it a nice hint of spice, and the pecans and extra bananas on top are great to mix in to add texture in each bite. I typically eat my overnight oats cold, but if you warm it through, it smells absolutely heavenly. Mmm!
If you think this recipe is great, be sure to check out my other oat recipes!
Tropical Overnight Oats
Cranberry Apple Slow Cooker Oatmeal
I don’t like Greek yogurt. Is regular yogurt ok to substitute?
Hi Maria!
Yes, any yogurt will work. It might be slightly less thick, but that’s it. Enjoy! 🙂
I am new to this whole thing. Are dry oats different from rolled or instant oats. Can I used the quick cooking oats? And if yes, should the oats be cooked.
Sorry for the somewhat silly question. But really not sure if these overnight oats are cooked.
Thanks
You can use either oats, and they go in raw/uncooked. Overnight oats are different, where they soak up the liquid at night, and you eat them cold in the morning. You can heat them up in the microwave for a minute or so if you want to though.
Can you please clarify…up top with the prep time it states it serves 4, however at the end of the directions it says it yields 2 servings. I just want to be sure before I make it. Thank you.
Wondering the same thing about the servings
Yeah, if servings do indeed have 191 calories, then this entire recipe has about 3 servings… Weird huh? I calculated it and the entire recipe has roughly 530 calories, so a little less than 3 servings… Slightly confusing :/
My calorie count is excluding the pecans and the other half of the banana by the way