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Breakfast recipe · from the recipe book

Peanut Butter Banana Soy Milk Overnight Oats

Creamy, nutty overnight oats with sweet mashed banana stirred through and a crunchy topping of chopped dry-roasted peanuts.

Peanut Butter Banana Soy Milk Overnight Oats

Ingredients

  • 3½ cups280 gOld-fashioned rolled oats
  • 3⅓ cups (790 ml)800 gSoy milk, originaldivided
  • 2 medium236 gBananadivided
  • ¼ cup64 gPeanut butter, no salt added
  • 1 oz24 gChia seeds
  • 1 tbsp20 gMaple syrup
  • ¾ tsp2 gGround cinnamon
  • ⅛ tsp1 gSalt
  • 3½ tbsp32 gDry-roasted peanuts, unsaltedroughly chopped

Steps

  1. Peel the banana. Mash half of the banana in a large bowl until smooth; set the other half aside whole for topping.
  2. Whisk the peanut butter into the mashed banana, then gradually whisk in about nine-tenths of the soy milk until smooth; keep the remaining tenth of the soy milk in the fridge for the morning.
  3. Stir in the maple syrup, cinnamon and salt.
  4. Stir in the rolled oats and chia seeds until evenly moistened.
  5. Divide the oat mixture among 4 jars, cover and refrigerate at least 8 hours or overnight.
  6. In the morning, stir a quarter of the reserved soy milk into each jar to loosen it.
  7. Slice the remaining half of the banana and divide it among the jars, then sprinkle each jar with 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: Peanuts, Soy. Some brands contain gluten.

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

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