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glass jar filled with overnight oats and topped with almond butter and sliced bananas.

Banana Bread Overnight Oats

These 7-ingredient Banana Bread Overnight Oats are the perfect vegan, gluten-free, & easy make ahead breakfast recipe.
5 from 1 vote
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Course: Breakfast + Brunch
Cuisine: American
Prep Time: 15 minutes
Chill time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 2 servings


  • 1 medium ripe banana peeled & mashed, spotty or light brown is best
  • 1 cup rolled oats
  • ¾ cup drinkable vanilla yogurt or ½ cup plant-based milk+ ¼ cup vanilla yogurt
  • 2 Tablespoons chia seeds
  • 1-2 Tablespoons maple syrup add to desired sweetness level
  • ½ teaspoon ground cinnamon
  • teaspoon salt just a pinch!


  • First, peel one banana, add to a mixing bowl, and mash with a fork.
  • Once mashed, add the remaining ingredients to the mixing bowl including rolled oats, drinkable yogurt, maple syrup, chia seeds, cinnamon, and a dash of salt.
  • Mix all the ingredients together, then pour into two small containers. Cover the containers and chill for 3+ hours, or ideally overnight, in the fridge.
  • The next day, take the overnight oats from the fridge, add your desired toppings, and enjoy cold or warmed up!


  • For toppings, I recommend adding more sliced bananas, almond butter, or maple almond butter granola. Walnuts, almond slices, or chocolate chips are other great topping ideas!
  • Overnight oats are best enjoyed within 3 days of making.
  • Chia seeds can be substituted for ground flaxseed.
  • Maple syrup can be reduced or omitted for a lower sugar option. 


Serving: 0.5recipe | Calories: 349kcal | Carbohydrates: 61g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 162mg | Potassium: 431mg | Fiber: 10g | Sugar: 18g | Vitamin A: 46IU | Vitamin C: 17mg | Calcium: 228mg | Iron: 3mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!