Every Helping
Sign in

Breakfast recipe · from the recipe book

Peanut Butter Banana Overnight Oats

Thick, creamy oats with a nutty peanut butter swirl, sweet mashed banana and a crunchy roasted-peanut topping.

Peanut Butter Banana Overnight Oats

Ingredients

  • 3½ cups280 gOld-fashioned rolled oats
  • 2⅔ cups (630 ml)640 gWhole milk
  • 2 medium236 gBananadivided: half mashed, half sliced
  • ¼ cup64 gPeanut butter, no salt added
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 1 tbsp24 gMaple syrup
  • ¾ tsp2 gGround cinnamon
  • ⅛ tsp1 gSalt
  • 3½ tbsp32 gDry-roasted peanuts, unsaltedroughly chopped

Steps

  1. Peel the banana. Mash half of it in a large bowl and set the other half aside, wrapped, for the morning.
  2. Add the peanut butter, Greek yogurt, maple syrup, cinnamon and salt to the mashed banana and whisk until smooth.
  3. Slowly whisk in the whole milk until the mixture is creamy and loose.
  4. Stir in the rolled oats until every flake is coated.
  5. Divide the oat mixture evenly among 4 jars or containers, cover and refrigerate at least 8 hours or overnight.
  6. In the morning, slice the remaining half of the banana and roughly chop the dry-roasted peanuts.
  7. Stir each jar, then top each with a quarter of the banana slices and a quarter of the chopped dry-roasted peanuts and serve cold.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Peanuts. Some brands contain gluten.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book