These banana bread overnight oats taste like dessert for breakfast! This easy recipe is filling and nourishing, plus it’s excellent for meal prep.

Maple syrup being drizzled into a jar of overnight oats.

I’ve enjoyed oatmeal for breakfast for years, although I always ate it warm. I wasn’t sure about eating oats cold, but after one bite, I KNEW that overnight oats were for me. If you want a nourishing, filling, easy and meal prep-able recipe, these banana bread overnight oats deliver.

I love banana bread, so I used some of my favourite banana bread flavours and mixed them in here. This is a breakfast that’s cozy, satisfying, and tastes like an absolute treat!

Why You’ll Love Banana Bread Overnight Oats

  • The easiest breakfast. Mix all the ingredients for your oatmeal, place it in a jar, and let the fridge do the rest of the work for you overnight. The oats soak up the liquid, the flavours meld together, and breakfast (basically) makes itself! 
  • Excellent for meal prep. Even better, banana bread overnight oats will last a few days in the fridge, so you can make a batch on Sunday night and enjoy a ready-to-eat breakfast for the next few days.
  • Simple and satisfying. Overnight oats are made with wholesome ingredients that will fuel you through your morning. This is a feel-good breakfast for sure!
Ingredients for overnight oats.

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Oats – Old-fashioned rolled oats are the oats to use for overnight oats because they slowly soak up the liquid and maintain their structure.
  • Vegan milk – Any kind you like or have on hand.
  • Bananas – I mean, we are making banana bread overnight oats, right? I love using heavily spotted or black bananas, and the riper the better. They help to naturally sweeten the recipe.
  • Cinnamon – Cinnamon adds a yummy flavour and is so reminiscent of banana bread for me that it’s a must. Feel free to even experiment with more cinnamon.
  • Sea salt – A pinch of sea salt really enhances all the flavours here, so don’t skip it!
  • Sugar – This is totally optional if you want it sugar-free, but it really ups the flavour with just a small amount. 
  • Chia seeds – I love also adding chia seeds into my overnight oats. It creates an even creamier texture (YUM!).
  • Nuts – I used walnuts, but you can use seeds, pecans, or any add-ins you usually add for your banana bread.

How to Make Banana Bread Overnight Oats

  • Combine. Stir all the ingredients in a jar, except the chopped nuts and add-ins.
  • Chill. Place in the fridge overnight.
  • Serve. Stir, add the nuts and other add-ins or toppings, and enjoy!

Tips for Success

  • Use quality ingredients. With so few ingredients, the flavour of each of them really matters!
  • Skip the frozen bananas. I don’t recommend frozen bananas here since they may get a little slimy, so I would stick with fresh. Save frozen bananas for your smoothies!
  • Be sure to really mash your bananas. They will *slightly* discolour, so if you have a picky child or don’t want your overnight oats to take on a darker colour as the banana browns, mash it right before eating and swirl it in. 
  • Feel free to customise. Use more oats, less oats, more milk, less milk, add in some coconut yogurt, it’s all up to you!
Side by side photos of close up of overnight oats and a shot of pulling the oats out.

Serving Suggestions

You can eat these banana overnight oats straight from the jar—the time in the fridge will soften them up perfectly. If you prefer your oats warmed up, transfer them to a pot set over medium-high heat, or warm the oats in the microwave for about 45 seconds.

How to Store Overnight Oats

Banana bread overnight oats will last for about 5 days in the refrigerator. You can make 3 at a time, or even 5, and just eat a jar each morning. As mentioned above, if you’re concerned about the banana browning, you can always just add it when you’re ready to eat!

If you make this Banana Bread Overnight Oats, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

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maple syrup being drizzled into a jar of overnight oats

Banana Bread Overnight Oats

Servings: 1 serving
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Banana bread overnight oats are the perfect meal prep breakfast option—and they taste like dessert!
5 (from 38 ratings)
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Ingredients

  • 1/2 cup Old Fashioned Rolled Oats
  • 1 cup vegan milk, any kind
  • 1 very ripe banana, mashed completely
  • 1/4 teaspoon ground cinnamon
  • pinch sea salt
  • 1 teaspoon sugar*, cane, coconut or brown (or any one you like) or maple syrup or agave nectar
  • 2 teaspoons chia seeds
  • chopped nuts & any of your favourite oatmeal add-ins, optional

Instructions 

  • Mix all the ingredients in a jar, except the chopped nuts and extra add-ins. Stir to combine fully and cover.
  • Place in the fridge overnight.
  • The next morning, remove from fridge, and enjoy! You can eat it directly out of the jar or place in a pot over medium-high heat to reheat the oatmeal, or in the microwave to reheat if a microwave-safe jar for about 45 seconds. Top with your favourite toppings – walnuts, more chia seeds, peanut butter and more sweetener (or anything else you want!).

Notes

*You can omit the sugar completely, or add more if you desire. The sweetness of your banana may vary depending on how ripe it is (the riper, the sweeter), so adjust this to your preference.
To store: Banana bread overnight oats will last for about 5 days in the refrigerator. You can make like 3 at a time, or even 5, and just eat one jar each morning. As mentioned above, if you’re concerned about the banana browning, you can always just add it when you’re ready to eat!
Calories: 349kcal, Carbohydrates: 63g, Protein: 9g, Fat: 9g, Saturated Fat: 1g, Sodium: 331mg, Potassium: 569mg, Fiber: 11g, Sugar: 19g, Vitamin A: 76IU, Vitamin C: 10mg, Calcium: 372mg, Iron: 3mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American, Universal
Course: Breakfast
Author: Jessica Hylton