These Banana Bread Overnight Oats taste like dessert for breakfast! It’s filling, nourishing and so easy to make & excellent for meal prep!

Maple syrup being drizzled into a jar of overnight oats.

This blog post is sponsored by Bob’s Red Mill. Thanks so much for supporting the brands who support Jessica in the Kitchen! All texts and opinions are my own.

It is so hot these days. Is it just me? What are the heat levels like by you? We’re averaging 95 degrees F daily with a heat index of “feels like 105 degrees F”, so Gav and I are doing our best to manage how many times we turn our oven on. You better believe that our air fryer is getting used far more, our Instant Pot too, our stovetop recipes are all being meal prepped at once, and our mug cakes are winning. Also? Our ice cream game is totally up right now. Anything to add as little heat as possible, while keeping cool.

This is why I knew it was time to whip up a new overnight oats recipe. I’ve done some in the past, alongside some chia pudding recipes, and I fell in love. I’ve enjoyed oatmeal for breakfast for years, although I enjoyed it warm. I wasn’t sure about eating them 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 that will also keep you cool? Read on, friends. 

Ingredients for overnight oats.

What are overnight oats?

Overnight Oats are as simple as they sound: you 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! 

I’ve been in love with banana bread recently, so I knew I wanted to make a Banana Bread Overnight Oats. I used some of my favourite banana bread flavours and mixed them here. Let’s get into the simple ingredients that make these overnight oats so delicious.

Top down view of container of oats.

Easy ingredients

  • Oats – You knew this would be the star ingredient here, right? I love using Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats as my oats of choice for this and all my oats recipes. They’re certified gluten-free, are high quality and are Non-GMO. I use them in everything from my homemade oat milk, to my oatmeal chocolate chip cookies, and the list continues. Old Fashioned Rolled Oats are the oats to use for overnight oats because they slowly soak up the liquid and maintain their structure.
  • Chia Seeds – I love also adding chia seeds into my overnight oats. It creates an even creamier texture (YUM!).
  • 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 dish and hey! You’re having a fruit to start your day too!
  • Cinnamon – Cinnamon adds such 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 here or a different kind.
  • Sugar – this is totally optional if you want it sugar-free, but it really ups the flavour with just a small amount. 
  • Nuts – I used walnuts, but you can use seeds, extra oats, pecans or any add-ins you usually add for your banana bread.
  • Sea Salt – a pinch of sea salt really enhances all the flavours here, so don’t skip it!

Overnight oats with bag of Bob's Red Mill Old Fashioned Rolled Oats in the background.

Expert Tips & FAQ

  • When using such few ingredients, be sure to use high-quality ingredients since they will all shine through. That’s one of the reasons I love using Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats. I know I’m going to taste every ingredient here and I want them to be the best. That also goes for your vegan milk. If you’re using fresh vegan milk and want to meal prep it, use it like the day you make the fresh milk, not on the last day.
  • You can totally meal prep these. You can make like three at a time, or even 5, and just eat one each morning. An easy, readily available breakfast option!
  • I don’t necessarily recommend frozen bananas here since they may get a little slimy, so I would stick to fresh bananas.
  • Be sure to really mash your bananas! They will *slightly* discolour, so if you have a picky child or don’t want it to discolour, 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!

Related Recipes

 

Side by side photos of close up of overnight oats and a shot of pulling the oats out.

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!

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
These Banana Bread Overnight Oats taste like dessert for breakfast! It's filling, nourishing and so easy to make & excellent for meal prep!
5 (from 36 ratings)
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Ingredients

  • 1/2 cup Bob's Red Mill Gluten Free 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.
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