• You can prep multiple servings at once for weekly breakfasts.
• Adjust the milk to make the oats thicker or thinner to your liking.
• Add-ins like berries, chocolate chips, or protein powder can boost flavor and nutrition.
• For a vegan version, use plant-based milk and yogurt, and skip honey.
• Avoid quick oats or steel-cut oats for this recipe—they don’t provide the same creamy texture.

Equipment

• Mason jar or airtight container – for storing the oats overnight
• Spoon – for mixing
• Measuring cups – for accurate quantities
• Fork – for mashing the banana

Ingredients

• 1/2 cup rolled oats – old-fashioned oats work best
• 1/2 cup milk – dairy or plant-based
• 1 tsp chia seeds – optional, for thickness and fiber
• 1 small ripe banana – mashed
• 1 tbsp peanut butter – creamy or crunchy
• 1 tsp maple syrup or honey – optional for added sweetness
• 1/4 cup Greek yogurt – optional, for protein and creaminess
• A pinch of cinnamon – optional, for added flavor

Instructions

1. Mash the ripe banana in the bottom of your jar or bowl.
2. Add rolled oats, milk, chia seeds, peanut butter, maple syrup or honey (if using), Greek yogurt, and cinnamon.
3. Stir well to combine until the mixture is smooth and evenly mixed.
4. Seal the jar or cover the bowl and refrigerate for at least 4 hours, ideally overnight.
5. In the morning, give it a stir, top with more banana slices or nuts if desired, and enjoy chilled or warm.