Got some ripe bananas to use up? Make my Banana Chia Overnight Oats for a grab & go breakfast that is super quick and easy to make!
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With a banana bread type of vibe, these creamy overnight oats will fill you up for the morning. If you love this recipe then you might also like to try my Coffee Overnight Oats, Almond Butter Overnight Oats or my Overnight Oats with Protein Powder. You might also love my Banana Chia Pudding recipe!
What’s to Love About Banana Chia Overnight Oats
- quick and easy to make – make this recipe in under 10 minutes!
- allergy friendly – this recipe is dairy-free and can easily be made nut free (see ingredients notes for how).
- meal prep friendly – overnight oats are one of the best recipes to meal prep as they are so quick to throw together and easy to pull out of the fridge for busy mornings.
- natural sweetness – this recipe is naturally sweetened with pure maple syrup and bananas, of course!
Ingredients Notes & Substitutions
Below you will find a list of all of the simple ingredients for this banana overnight oats recipe along with any ingredient notes and possible substitutions. Please see the recipe card at the bottom of this post for the full recipe and ingredient quantities.
Banana Overnight Oats Wet Ingredients
- banana – I’ve used ripe bananas for this recipe. Adding the yoghurt and then topping the overnight oats with more yoghurt stops the bananas from browning.
- yoghurt – I’ve used natural, unsweetened coconut yoghurt for this recipe but you can use Greek yogurt if preferred, just opt for unsweetened.
- maple syrup – use pure maple syrup and not maple flavoured syrup, which has high fructose corn syrup in it. Maple syrup can be swapped for honey.
- cashew butter – cashew butter can be swapped for any other nut butter like almond butter or peanut butter. To make nut free, use sunflower seed butter or tahini and swap the almond milk for a nut free milk.
- soy milk – swap soy milk for your preferred milk like almond milk, oat milk, dairy milk or coconut milk beverage.
Dry Ingredients
- rolled oats – I’ve used old fashioned rolled oats that are certified non-contaminated (so no wheat or gluten). In the US non-contaminated oats are labelled as gluten-free oats. I don’t recommend using steel cut oats (the recipe just won’t work) or quick oats.
- chia seeds – chia seeds provide protein, omega-3 fatty acids and fibre. They also help to thicken the overnight oats, making them nice and creamy. Swap chia seeds for hemp seeds and flaxseed meal.
- cinnamon – I love a little pinch of cinnamon to give these overnight oats that banana bread feel. You can also use a spice mix like apple pie spice, pumpkin pie spice or leave out altogether and swap for vanilla extract.
- flaked almonds – flaked almonds can be swapped for any other nuts like cashews or chopped walnuts. To make nut free, swap for toasted sunflower seeds or pepitas.
- sliced bananas – I love adding some sliced bananas on top the overnight oats just before serving.
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How to Make Banana Chia Overnight Oats
Follow the instructions to make this yummy and healthy breakfast recipe.
First, mash the banana in a large mixing bowl. Add the yoghurt, almond butter and maple syrup and whisk to combine.
To the bowl add the rolled oats, chia seeds, cinnamon, flaked almonds and almond milk. Whisk or stir to combine. Cover with cling wrap so but push the cling wrap down to be on top of the oat mixture, with no air in between. Place into the fridge and set for at least 1-2 hours.
Remove from the fridge and divide between two individual airtight containers or glass jars (mason jars work well). Top with yoghurt and spread to cover the complete surface of the overnight oats. Before serving top with more flaked almonds, sliced bananas and a pinch of cinnamon.
Variations
- chocolate chip – add a few tablespoons of dark chocolate chips to the mixture and stir through.
- strawberry – top with halved fresh strawberries or other berries of choice.
Banana Chia Overnight Oats
Equipment
- Mixing Bowl
- Potato Masher
- 2 Glass jars or airtight containers
- Knife
Ingredients
- 1 ripe banana
- ½ cup natural yoghurt, or natural coconut yoghurt
- 1 tablespoon pure maple syrup
- 1 tablespoon cashew butter
- 1 cup rolled oats
- 1 tablespoon chia seeds
- 2 tablespoons flaked almonds, toasted
- pinch ground cinnamon
- 1 cup soy milk
To serve
- 1 tablespoon flaked almonds
- 2 tablespoons natural yoghurt
- fresh banana slices
- extra ground cinnamon
Instructions
- Peel the banana and place into a large bowl. Mash well.
- To the mashed banana add the natural yoghurt, maple syrup and cashew butter and whisk until well combined.
- Add the rolled oats, chia seeds, flaked almonds, cinnamon and almond milk and mix until well combined.
- Cover the bowl and then refrigerate for at least 1 hour to set.
- Once set, divide between two individual glass airtight containers or jars. Top with yoghurt, flaked almonds and a sprinkle of ground cinnamon.
- Store in the fridge for up to 3 days. Top with fresh banana slices before serving.
Notes
Make it Diary Free / Vegan
- use favourite dairy-free yoghurt – I’ve used natural coconut yoghurt.
Make it Nut Free
- swap cashew butter for tahini or sunflower seed butter.
- swap flaked almonds for toasted pepitas.
Make it Wheat Free
- use certified non-contaminated rolled oats (in the US these are referred to as gluten-free rolled oats).
Make it Soy Free
- swap soy milk for almond milk or oat milk.
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