Peanut Butter Banana Overnight Oats
Rolled oats, yogurt, and chia soaked overnight in the fridge — spoon-ready before the coffee finishes brewing, no stove involved.
- Serves
- 2
- Prep
- 5 min (plus 6 hr chill)
- Cook
- 0 min
- Written
Method
-
Stir the oats, milk, yogurt, chia seeds, peanut butter, honey, and salt together in a jar until the peanut butter has fully worked into the milk and no streaks remain.
-
Fold in half the sliced banana, then cover and refrigerate at least 6 hours.
-
Check that the oats have drunk up the liquid and turned thick and spoonable rather than soupy; if they haven’t, give them another hour.
-
Loosen with a splash of milk if it’s stiffer than you like, then top with the remaining banana and a drizzle of peanut butter before eating.
Notes
The ratio is the whole recipe: equal parts oats and milk, with the yogurt and chia there to thicken it past porridge into something you can eat cold with a spoon. Skip the chia and it stays looser — still fine, just less like pudding.
Swap the peanut butter for almond butter or tahini, and the banana for whatever’s about to turn. It keeps four days sealed in the fridge, so make a few jars at once and breakfast is done for the week.